5lbs Canadian 2-Row Malt
1lb Brown Malt
1lb Chocolate Malt - 1/2lb was used in the porter
1lb Crystal 77 Malt - chewed on some of this, excellent caramel flavor
2lbs Munich Malt*I am going to start working on the brew day post tonight and hope to get it up in a day or two
Holy carp, that's a lot of grain. I have been doing half grain and half extract for the monetary reasons. My first instinct isn't to sip on a porter, but your choice of grain and attention to detail makes it look delicious.
ReplyDeleteRed - Lots of grain for sure, the 5g recipe called for 17lbs! I brewed it last night and ended up with an OG of 1.070, the original recipe projected 1.078. Not to shabby without the use of one of those sparge things. When ever I get to my next brew it definitely has to be easier and cheaper!
ReplyDeleteWith an initial gravity like that, that is going to be a huge beer. Although porter's aren't my thing, I really like your brew style.
ReplyDeleteI would probably cheat and use a yeast with Amyloglucosidase to make a barley wine that I could lay down for a year or two instead of waiting for it to clarify. It takes some onions to do a beer like this. Cheers.
Funny enough I have never tried a porter before! I have a tendency to jump into things blindly but well read. So this Amyloglucosidase stuff, it is like a distillers yeast?
ReplyDeleteTypically, it's used with distiller's yeast to get a higher alcohol content from raw grain. It's what is used in barley wines and Sam Adam's Utopias, which is a horrible barley wine, BTW. The yeast/enzyme combo, however, is great and leads to very little "off" flavors. If you like to enjoy your beer slowly, or intend to cellar them, it's something you should consider.
ReplyDeleteI will have to look for some of this enzyme when I get to making a barley wine. I may make one at some point this year. The guy I have been ordering from is trying to get me the recipe for the Mill St. Barley Wine that I posted about a little while ago. It was so good, sweet, malty with low carb & hops. Would love to replicate it.
ReplyDelete