Dmntd
Assistant Cook
I had planned to brew my first beer last June, it ended up being a braggot. After a number of all grain braggots, and talking with a number of people at LHBS last saturday, I'm ready for that first beer.
I don't sparge. My mash efficiency has been 60% (consistantly), requiring 30% more grain to hit a target gravity as 80% efficiency would.
BJCP Baltic Porter guidelines come closest for overall character wanted, and where the starting point for this recipe. I'm after a big Porter with more of the complexity of a Russian Imperial Stout.
This might best be discribed as Russian Imperial Porter, or Oatmeal R.I.P.
Grain bill;
7.5lb Belgian Pale
8lb Belgian Munich
1lb Belgian CaraMunich
1/4lb Belgian Special B
3/4lb Belgian Chocolate
1/4lb Crystal 60
1/4lb Crystal 80
1/2lb Flaked Barley
1.5lb Flaked Oats
20lb total.
Other;
2lb Belgian Dark candy
5.5oz Corn sugar for 2.5 volumes CO2 @ 75°F
1oz Perle pellet hops (60 minute boil)
1 tsp. Irish Moss, steeped and strained before addition
Mash volume, 4 gallons;
Beta conversion - 145°F 40 min.
Alpha comvertion - 158°F 20 min.
Mash out - 168°F
60 minute boil.
Anticipated results for 6 gallons using Wyeast 1098 British Ale yeast;
O.G. 1.088 - F.G. 1.020 - 36 SRM - 18 IBU
9% A.B.V. after bottle conditioning
Again, this will be my first beer.
Any thoughts, comments or advice for this recipe. Might there be a better yeast for porter?
Dmntd
I don't sparge. My mash efficiency has been 60% (consistantly), requiring 30% more grain to hit a target gravity as 80% efficiency would.
BJCP Baltic Porter guidelines come closest for overall character wanted, and where the starting point for this recipe. I'm after a big Porter with more of the complexity of a Russian Imperial Stout.
This might best be discribed as Russian Imperial Porter, or Oatmeal R.I.P.
Grain bill;
7.5lb Belgian Pale
8lb Belgian Munich
1lb Belgian CaraMunich
1/4lb Belgian Special B
3/4lb Belgian Chocolate
1/4lb Crystal 60
1/4lb Crystal 80
1/2lb Flaked Barley
1.5lb Flaked Oats
20lb total.
Other;
2lb Belgian Dark candy
5.5oz Corn sugar for 2.5 volumes CO2 @ 75°F
1oz Perle pellet hops (60 minute boil)
1 tsp. Irish Moss, steeped and strained before addition
Mash volume, 4 gallons;
Beta conversion - 145°F 40 min.
Alpha comvertion - 158°F 20 min.
Mash out - 168°F
60 minute boil.
Anticipated results for 6 gallons using Wyeast 1098 British Ale yeast;
O.G. 1.088 - F.G. 1.020 - 36 SRM - 18 IBU
9% A.B.V. after bottle conditioning
Again, this will be my first beer.
Any thoughts, comments or advice for this recipe. Might there be a better yeast for porter?
Dmntd
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