I'm not sure where to go with this porter-like dark ale I have fermenting now and would like some ideas.
Recipe for 5.5 gallons
OG: 1.065, estimated FG: 1.012
80% Pale 2-Row
6.6% Chocolate Malt
6.6% Crystal 90L
6.6% Victory Malt
1 oz. Warrior for 60 minutes bittering - @40 IBU
1 oz. each of Liberty and Perle, steeped at 140F post-boil
Yeast: US-05, currently fermenting at 65F.
It's still fermenting but I can't decide what to do with it next. I can leave it as is, but that seems a little plain. I've thought of dry hopping after fermentation is complete, but can't decide if I should go with more Liberty/Perle, or use more aromatic hops. Citrus/Grapefruit just doesn't sound good to me in this type of beer. I've also thought about adding some oak chips. I've never done both oak and dry-hops in the same batch. The thought has crossed my mind. I don't care for adding fruit or other spices to this batch, and I hate sours, so I've tossed out those ideas.
Any other suggestions?
Recipe for 5.5 gallons
OG: 1.065, estimated FG: 1.012
80% Pale 2-Row
6.6% Chocolate Malt
6.6% Crystal 90L
6.6% Victory Malt
1 oz. Warrior for 60 minutes bittering - @40 IBU
1 oz. each of Liberty and Perle, steeped at 140F post-boil
Yeast: US-05, currently fermenting at 65F.
It's still fermenting but I can't decide what to do with it next. I can leave it as is, but that seems a little plain. I've thought of dry hopping after fermentation is complete, but can't decide if I should go with more Liberty/Perle, or use more aromatic hops. Citrus/Grapefruit just doesn't sound good to me in this type of beer. I've also thought about adding some oak chips. I've never done both oak and dry-hops in the same batch. The thought has crossed my mind. I don't care for adding fruit or other spices to this batch, and I hate sours, so I've tossed out those ideas.
Any other suggestions?