Imperial porter recipe feedback wanted

[Komodo]

This will be my first foray into over 1.100 territory.

I'd prefer guidance from brewers who have actually made a huge porter, or larger ones at least. Is there anything you would tweak? My goals are to avoid cloying sweetness, have some body, dark chocolate, dark fruits, toffee, caramels. I'll likely be doing some bourbon soaked oak in at least 1/2 of this if not all. I'm planning on using WLP007, and had considered WY1450.


Style: Baltic Porter OG: 1.103
Type: All Grain FG: 1.026
Rating: 0.0 ABV: 10.09 %
Calories: 336 IBU's: 42.41
Efficiency: 82 % Boil Size: 12.71 Gal
Color:***43.1 SRM** Batch Size: 10.00 Gal
Preboil OG: 1.089 Boil Time: 75 minutes
*
Grains & Adjuncts
Amount Percentage Name Time Gravity
14.00 lbs 36.36 % Pale Malt (2 Row) UK 60 mins 1.036
15.00 lbs 38.96 % Pale Malt, Maris Otter 60 mins 1.038
3.50 lbs 9.09 % Brown Malt 60 mins 1.032
2.00 lbs 5.19 % Wheat Malt, Bel 60 mins 1.037
2.00 lbs 5.19 % Chocolate Malt 60 mins 1.028
1.00 lbs 2.60 % Caramel/Crystal Malt -120L 60 mins 1.033
12.00 ozs 1.95 % Special B Malt 60 mins 1.030
0.25 lbs 0.65 % Roasted Barley 60 mins 1.025
*
Hops
Amount IBU's Name Time AA %
1.00 ozs 17.05 Magnum 60 mins 14.00
4.00 ozs 18.73 Goldings, East Kent 30 mins 5.00
3.00 ozs 6.63 Goldings, East Kent 10 mins 5.00

 

[JKaranka]

Thumbs up to the grist! I'd consider dropping crystal or special B. Re: hops, I think you should aim higher with IBUs, at least 60. That might reduce the impression of sweetness by just balancing it. An oz of Magnum at 60 would do.

 

[Komodo]

Hmm, I think I may bump the IBU's up to 50? I might also swap the wheat entirely for Victory, to aim for some nutiness.

 

[JKaranka]

Don't over complicate it. Brown malt, crystal and special B will all contribute to nuttiness. Have you used brown malt before? Toast, nut, light coffee notes. It's a very deep and complex malt that will cover lots of your requirements.

 

[Komodo]

No, I have never used brown malt before. I saw that it was originally used for porters and had the qualities I was looking for, so leaned on it. Did not realize it had nutty though. This is exactly the kind of feedback I was looking for. You think I should keep the wheat for some body and mouthfeel then?

 

[JKaranka]

Brown is the malt of all malts :-D As it's medium coloured you have a lot of range on how to use it, but mainly in porter and stout. It gives body and a toasty, nutty flavour in small amounts (sort of crystal + biscuit + amber) and as you dial it up it gives roast flavours that replace those of roast barley and black patent. It takes a while to blend with the other flavours, so you might want to wait a couple of months for it to mature.

I've made one porter with only pale and brown malt and it is really good. Lots of malt and body for a 1.058OG beer. It has a smooth cocoa flavour with sort of cakey / bready notes.