How to sweeten a Porter ?

[Rico1973]

Now Im sure someone else has had the same trouble.
Started my 4.5l Porter Tue bubbling away like a bad-boy! :grin: It's coming out the airlock :lol: it as been standing in my clean mash ton, so to catch the spill.
When I got in from work a nice pool had formed so after cleaning the FV I sampled the spill WOW :-o was it bitter so my question is how to sweeten or will it mellow?

Porter
Robust Porter

Recipe Specs
----------------
Batch Size (L): 4.0
Total Grain (kg): 1.186
Total Hops (g): 7.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 6.56 %
Colour (SRM): 30.2 (EBC): 59.5
Bitterness (IBU): 45.9 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
0.831 kg United Kingdom - Maris Otter Pale (70%)
0.237 kg United Kingdom - Munich (20%)
0.059 kg United Kingdom - Chocolate (5%)
0.059 kg United Kingdom - Coffee Malt (5%)

Hop Bill
----------------
7.0 g Chinook Pellet (13% Alpha) @ 60 Minutes (Boil) (1.8 g/L)

Misc Bill
----------------
Add Peanut butter or cherries

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Nottingham Ale Yeast


O.G Was not has high only 1.048 think I over pitched my Yeast did not use the Nottingham was Mangrove Jacks M42 New World Strong Ale. Half the pack 6g ish also dropped 200g black Cherries in too. :whistle:

 

[YeastFace]

What it tastes like now will probably have very little resemblance to what it tastes like when it's finished conditioning.

Your FG of 1.015 should mean there's plenty of sweetness.

If it is still tasting too bitter when you come to package, you can add lactose to sweeten it further.

 

[Rico1973]

Hi Yeastface OG of 1.015 it was O.G was 1.048

 

[Slid]

Hi Yeastface OG of 1.015 it was O.G was 1.048

I think it is likely that Yeastface has just meant that a FG of 1.015 would imply a fair amount of unfermented sugars.

Don't see the point in fretting at this stage, TBH, as much will happen over the next few weeks.

 

[YeastFace]

Yep, sorry meant FG. Edited post

 

[Grizzly299]

Now Im sure someone else has had the same trouble.
Started my 4.5l Porter Tue bubbling away like a bad-boy! :grin: It's coming out the airlock :lol: it as been standing in my clean mash ton, so to catch the spill.
When I got in from work a nice pool had formed so after cleaning the FV I sampled the spill WOW :-o was it bitter so my question is how to sweeten or will it mellow?

Porter
Robust Porter

Recipe Specs
----------------
Batch Size (L): 4.0
Total Grain (kg): 1.186
Total Hops (g): 7.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 6.56 %
Colour (SRM): 30.2 (EBC): 59.5
Bitterness (IBU): 45.9 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
0.831 kg United Kingdom - Maris Otter Pale (70%)
0.237 kg United Kingdom - Munich (20%)
0.059 kg United Kingdom - Chocolate (5%)
0.059 kg United Kingdom - Coffee Malt (5%)

Hop Bill
----------------
7.0 g Chinook Pellet (13% Alpha) @ 60 Minutes (Boil) (1.8 g/L)

Misc Bill
----------------
Add Peanut butter or cherries

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Nottingham Ale Yeast


O.G Was not has high only 1.048 think I over pitched my Yeast did not use the Nottingham was Mangrove Jacks M42 New World Strong Ale. Half the pack 6g ish also dropped 200g black Cherries in too. :whistle:

I wouldn't worry about FG. 10% roasted malts might make it a little harsh though but an FG of 1.015 might balance that out a little. It may well give the impression of being drier, as roasted malts can be quite drying/puckering.