A Robust Porter because I cannot find the ones I want in Southern Germany
Variation on Fuller London Porter recipe. Hop profile is different to original recipe (more hoppy). Will also add a bit of flaked maize to see what it does. Also experimenting with a mash step at 40°C prior to saccarification rest at 66°C as this is reputed to create a btter enzyme balance for the main rest stage.
OG 1.08, 1.03
Based on "Boobie Beer" recipe by Tiffany Ashrafi
Fall is here time to start up the darker beers. Who doesn't love a good Porter.
need to figure out what type of chocolate malt to use, brulosophy used gladfield light chocoloate malt. Regular chocolate malt may be too bitter. Brulosophy suggested Briess chocolate malt as substitute