Tomcat0304
Well-Known Member
After reviewing my score sheets for my American Porter I entered in the 2016 Bluebonnet Brew-Off (personal brag moment, sorry, I scored an averaged 42.5 in the second round and took 2nd place in the category) all 4 judges in the first and second round asked for slightly more complexity. I brewed the Shallow Grave porter using the recipe from MoreBeer and adjusted to my process.
Measurements:
All Grain
OG: 1.073
FG: 1.013
Boil Time: 60 minutes
Batch Size: 6.10 gallons
Pre-Boil Volume: 7.25 gallons
Total Efficiency: 71.3%
ABV: 7.9%
Mash Ratio: 1.45 qt/lb
Ferm Temp 60*
IBU (calculated): 35.0
SRM (calculated): 32.2
Yeast Pitch (calculated): 291 billion cells
Carbonated to 2.4 volumes in bottle
Recipe:
14.2lb 2oz - Avangard Pale Malt - 2.0SRM - 80.7%
1lb 2oz - Crystal 40L - 40.0 SRM - 6.4%
1lb 2oz - Munich - 6.0 SRM - 6.4%
9oz - Black Patent - 500SRM - 3.2%
9oz - Chocolate Malt - 350 SRM - 3.2%
0.40oz - Columbus - 15.60% - 60 min - 16.4 IBU
2.0oz - Cascade - 7.10% - 15 min - 18.5 IBU
0.25tsp Super Moss
0.50 tsp Wyeast Yeast Nutrient
Wy1056 - 291 billion cells (calculated)
Personally, I thought it was an excellent beer. But, if there is room for improvement, I'd like to see if it makes a positive impact for my personal taste. My first thought is malt complexity, but would it not become muddy with more malts added? What would your suggestions be?
Thanks in advance!
Measurements:
All Grain
OG: 1.073
FG: 1.013
Boil Time: 60 minutes
Batch Size: 6.10 gallons
Pre-Boil Volume: 7.25 gallons
Total Efficiency: 71.3%
ABV: 7.9%
Mash Ratio: 1.45 qt/lb
Ferm Temp 60*
IBU (calculated): 35.0
SRM (calculated): 32.2
Yeast Pitch (calculated): 291 billion cells
Carbonated to 2.4 volumes in bottle
Recipe:
14.2lb 2oz - Avangard Pale Malt - 2.0SRM - 80.7%
1lb 2oz - Crystal 40L - 40.0 SRM - 6.4%
1lb 2oz - Munich - 6.0 SRM - 6.4%
9oz - Black Patent - 500SRM - 3.2%
9oz - Chocolate Malt - 350 SRM - 3.2%
0.40oz - Columbus - 15.60% - 60 min - 16.4 IBU
2.0oz - Cascade - 7.10% - 15 min - 18.5 IBU
0.25tsp Super Moss
0.50 tsp Wyeast Yeast Nutrient
Wy1056 - 291 billion cells (calculated)
Personally, I thought it was an excellent beer. But, if there is room for improvement, I'd like to see if it makes a positive impact for my personal taste. My first thought is malt complexity, but would it not become muddy with more malts added? What would your suggestions be?
Thanks in advance!