Hello everyone, I've just been pleasantly surprised after cracking another of my first homebrews after 22 days in the bottle, a Porter recipe that I was able to choose with the homebrew kit that I purchased from my LHBS. I have to admit that I sampled my first batch throughout its bottle conditioning stage. After a week it was very cidery and even after two weeks it seemed it hadn't changed at all, and then......after 3 weeks and one day, I have a very drinkable beer. It starts out a little bitter and then finishes with a slightly roasted malty flavor that lingers on until your next drink. My name is JJ, by the way, I call myself Whitehead because of my 15 month old son, who I call, Gunnar Whitehead because his hair is so blonde. I will be turning 39 years old this November and have been enjoying beer since before I was of legal age and just got into homebrewing. This Porter I am drinking is better than most commercial brews that I have tried on my quest for a good commercial oatmeal stout (without any luck I might add) So I now have an oatmeal stout happily bubbling away. A recipe I put together with Beersmith 2.0, a must have for any homebrewer. IMO
Here is the recipe.
6 lbs Dark Liquid Extract (17.5 SRM) Extract 6 59.2 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1 14.8 %
1 lbs 2.0 oz Quaker Classic Oats - (1.0 SRM) Grain 2 11.2 %
8.0 oz Munich Malt (9.0 SRM) Grain 4 4.9 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 4.9 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 4.9 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 37.2 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 9 -
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
I hope to get a nice silky, dark roasted beer, session beer, out of this. If not, I'll tweak until I do. I already suspect that I will need to use a little more roasted barley to achieve the flavor I am looking for. Anyway, just wanted to introduce myself and say that I have already learned a lot from just visiting this site. There are many good people here.
Here is the recipe.
6 lbs Dark Liquid Extract (17.5 SRM) Extract 6 59.2 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1 14.8 %
1 lbs 2.0 oz Quaker Classic Oats - (1.0 SRM) Grain 2 11.2 %
8.0 oz Munich Malt (9.0 SRM) Grain 4 4.9 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 4.9 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 4.9 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 37.2 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 9 -
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
I hope to get a nice silky, dark roasted beer, session beer, out of this. If not, I'll tweak until I do. I already suspect that I will need to use a little more roasted barley to achieve the flavor I am looking for. Anyway, just wanted to introduce myself and say that I have already learned a lot from just visiting this site. There are many good people here.
