« on: April 15, 2013, 08:44:57 AM »
Hello, im tired of my basic classic porter recipe and im trying to jump to an american point of view. The malt bill is:
69% pale ale malt
11% munich malt
5% caramel 40
3% caramel 120
2% carapils malt
7% chocolate malt
2% black patent
I always use magnum at 60 minutes and northern brewer at 20 minutes to achieve 40 IBUS with an original gravity of 1065. I use windsor dry yeast. In few words, im tired of coffe-chocolate-littel diacetyl flat flavors.
I'm planning to use the same grain bill and same hops (magnum and nb) but with a different hop usage. What if a split those 40 IBUS into 20 at FWH and 20 in late hop addition...as if making and APA in enhance hop flavor and arome with a subtle aroma of caramel and toasted malts?
For the yeast i will switch to US05 with lower temp profile for a clean flavor
For water adjustment....if im using brun's spreadsheet...what do you recommend me for water profile? black bitter or pale ale profile?
I know this approach could be more a black ipa instead of a porter. Can anyone help me on tips, or hop bills, or anything else?