% of bade malt in porter?
- Thread starter suffolkbeer
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Dutto
Landlord.
Looks okay to me - but I would reduce the Chocolate Malt for purely personal reasons. (i.e. I'm not that keen on a chocolate taste!")
Brewed_Force
Pretty Womans from your town for night
I'd leave out the carapils and choose either flaked oats or flaked barley, you don't need all three.
Also, do you really need the black malt if you have 450g of chocolate?
One of the things I have learned with brewing is that less is more, most of the recipes in Greg Hughes & Graham Wheelers books have a very simple grain bill.
Also, do you really need the black malt if you have 450g of chocolate?
One of the things I have learned with brewing is that less is more, most of the recipes in Greg Hughes & Graham Wheelers books have a very simple grain bill.
AdeDunn
Member
No brown malt? I've made porter with and without, and it makes a surprising difference to the flavour. That's personal tastes though, I really like the flavour it adds.
As to people telling you it's too complex, ignore them, and give it a go. End of the day, you're brewing it for you, not them. My porters tend to have a fairly complex grain bill, and they're delicious for it, as that's how I like them. I'm not looking to copy commercial porters, many of which can be quite bland.
As to people telling you it's too complex, ignore them, and give it a go. End of the day, you're brewing it for you, not them. My porters tend to have a fairly complex grain bill, and they're delicious for it, as that's how I like them. I'm not looking to copy commercial porters, many of which can be quite bland.
