WildKnight
Well-Known Member
Here is the recipe for a chocolate porter I just made:
2 oz Williamette (4.8%)
1/4 lb Black Malt
1/4 lb Roasted Barley
1/2 lb Chocolate Malt
2 lbs Crystal 20
10 lbs American 2-row
12 oz semi-sweet chocolate chips
4 oz bittersweet 100% cocoa chocolate
American ale and East Coast Ale mix yeast used form previous yeast cake
The OG was 1.064 and final gravity 1.016. Mash at 152 for an hour. 1 hour boil.
I am surprised the final gravity is so low, as I used plenty of malt and 2 lbs of crystal for body and sweetness. As expected, the beer has good flavor and aroma but lacks body.
Is it possible that some of the sugars from the crystal were converted by the enzymes of the 2-row during the mash to decrease the unfermentable sugar, thus reducing the body and sweetness of the beer?
Why would this recipe result in a thin, dry beer?
2 oz Williamette (4.8%)
1/4 lb Black Malt
1/4 lb Roasted Barley
1/2 lb Chocolate Malt
2 lbs Crystal 20
10 lbs American 2-row
12 oz semi-sweet chocolate chips
4 oz bittersweet 100% cocoa chocolate
American ale and East Coast Ale mix yeast used form previous yeast cake
The OG was 1.064 and final gravity 1.016. Mash at 152 for an hour. 1 hour boil.
I am surprised the final gravity is so low, as I used plenty of malt and 2 lbs of crystal for body and sweetness. As expected, the beer has good flavor and aroma but lacks body.
Is it possible that some of the sugars from the crystal were converted by the enzymes of the 2-row during the mash to decrease the unfermentable sugar, thus reducing the body and sweetness of the beer?
Why would this recipe result in a thin, dry beer?
