Silver Nickel Porter

[mightywhite]

Hi all,

My first post as a member here.

I brewed with a couple of friends today and I have to say that it is so much easier and more fun with someone to chat with and help out with the work! We set out to make 20l of silver dollar porter (from Charlie Papazian's "Joy of Home Brewing"). The grain bill is:

3.6k pale
450g Munich
225g crystal
225g black patent
225g chocolate

With 28g of Perle and 14g cascade for the boil and 14g cascade for aroma.

It went very smoothly. Fast brew, good boil and nice clean equipment. Very excited... BUT... when we were cleaning up afterwards I found a sneaky 1kg bag of marris otter malt hiding away, that escaped from the bill!

I then made sure not to add any water to the fermenter, settling for 18l (what was available after the boil) so as not to weaken the beer further.

My question: can anyone predict what outcome I'll get with the above recipe modified to only have 2.6kg pale malt and 18l in the fermenter? (I also used a classic english ale yeast rather than an American).

Looking forward to responses!

Stu

 

[robsan77]

You need to take a hydrometer reading really :thumb:

and welcome to the forum.

 

[mightywhite]

It was 1044 OG. It's not so much the strength as tha flavour I'm asking about. I'm worried there'll be too little sweetness and too much bitterness and burnt malt flavour.

Cheers for the welcome :)