Reviled
Active Member
After re-reading a book on smoked beers and the history of them, it got me thinking I want to brew a historical porter and age it untill the depths of winter, might even look at brewing just before I go overseas for 3 weeks to give it a long fermentation period and a bit of conditioning...
Heres what im thinking so far - keen for any thoughts or feedback
)
50% Weyermann Rauch malt
40% Brown - I may even go one further and smoke the brown malt for more authenticity
5% Medium Crystal
3% Dark Crystal
2% Black Patent
44 IBU's at 75 mins from a shitload of EKG
6 IBU's at 15 mins from 20gms of EKG
Shooting for around 1063 and 50 IBU's
Heres what im thinking so far - keen for any thoughts or feedback
)50% Weyermann Rauch malt
40% Brown - I may even go one further and smoke the brown malt for more authenticity
5% Medium Crystal
3% Dark Crystal
2% Black Patent
44 IBU's at 75 mins from a shitload of EKG
6 IBU's at 15 mins from 20gms of EKG
Shooting for around 1063 and 50 IBU's
