seriousbeef
Well-Known Member
I've fiiiinally got myself a basic extract recipe for my first porter. Just wanted to run it through with you guys, I have my doubts with the balance though, could really do with your input.
6 gal batch
7.4 gal pre-boil
6.3%
OG 1.067
FG 1.019
30 IBU
8.8lbs Amber DME (seems like a LOT)
1.1lb chocolate malt
1.1lb crystal 70L
0.7oz Magnum @ 60min (chose it for clean bitterness to allow other flavors through)
I really don't know what other hop additions would be good. I have about .5lb challenger from my last brew...I guess the IBU's should be up to 45-55 to balance out the sweetness...
50ml hazelnut oil on bottling
8 oz cocoa powder in the last 5 mins of the boil (sound right?)
US-05 - clean yeast...any better?
Head retention stuff - I hear the hazelnut oil could affect natural head retention....
I was thinking of getting a little cinnamon and/or vanilla extract in there for a nice spicy / sweet back aroma, maybe a tsp on flame out. Undecided.
Any tips thoroughly appreciated!
6 gal batch
7.4 gal pre-boil
6.3%
OG 1.067
FG 1.019
30 IBU
8.8lbs Amber DME (seems like a LOT)
1.1lb chocolate malt
1.1lb crystal 70L
0.7oz Magnum @ 60min (chose it for clean bitterness to allow other flavors through)
I really don't know what other hop additions would be good. I have about .5lb challenger from my last brew...I guess the IBU's should be up to 45-55 to balance out the sweetness...
50ml hazelnut oil on bottling
8 oz cocoa powder in the last 5 mins of the boil (sound right?)
US-05 - clean yeast...any better?
Head retention stuff - I hear the hazelnut oil could affect natural head retention....
I was thinking of getting a little cinnamon and/or vanilla extract in there for a nice spicy / sweet back aroma, maybe a tsp on flame out. Undecided.
Any tips thoroughly appreciated!