tutsiwarrior Posted April 9, 2004 Share Posted April 9, 2004 I don't understand...how can you make porter without toasted black barley grain? I did two batches...the first was excellent and tasted like Anchor Porter from SF. The second had more of a stout taste and wasn't as good. Tutsi does not pretend to have it over the Guiness family... Link to comment Share on other sites More sharing options...
Drewcifer Posted April 9, 2004 Share Posted April 9, 2004 Tutsi, 14 lb. 2-row Malt 3 lb. Brown Malt 1.5 lb. CaraMunich Malt 2.5 lb. Chocolate Malt All these are Barely, but they have been Malted (partialy sprouted and dried for the right sugars). A brown Malt is a light toasting.. and they get progressively darker until the chocolate malt, which is a really toasted barley grain... you really can only toast it a bit more (expresso malt).... when you brewed, did you use an extract or all grain recipe? Link to comment Share on other sites More sharing options...
tutsiwarrior Posted April 9, 2004 Share Posted April 9, 2004 used mostly malt extract...the toasted barley was just used for the cooking of the wort...and it was black and greasy sort of like expresso roast coffee beans...it was strained off before fermentation. Link to comment Share on other sites More sharing options...
Bluecat Posted April 9, 2004 Share Posted April 9, 2004 used mostly malt extract...the toasted barley was just used for the cooking of the wort...and it was black and greasy sort of like expresso roast coffee beans...it was strained off before fermentation. On our way. How many bottles produced every year? Link to comment Share on other sites More sharing options...
Drewcifer Posted April 9, 2004 Share Posted April 9, 2004 Yeah, I gotcha.. Extract recipies are a breeze, but an all-grain recipe give you more control over the brew (like the breweries have). What I posted was an all grain.. so you have to mash it, etc... lol, you should see the carboy I have to bottle, even after racking it for secondary fermentation, there is still over an inch of trub at the bottom... Porters take so long to brew and ferment, they are definetly a lesson in patience I'm guessing it should turn out to be about 5.5% alcohol. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted April 9, 2004 Share Posted April 9, 2004 I never attempted to mash the barley...all the recipies I saw were for amatuer home brewers and the KISS rule applies (keep it simple, stupid). It is quite possible to produce excellent home brew just using malted barley syrup from the can...nice hops are another question...I would put that nice fragrant stuff on my corn flakes... Link to comment Share on other sites More sharing options...
Drewcifer Posted April 9, 2004 Share Posted April 9, 2004 tutsi, I agree, I like extract brewing.. its a quick and easy deal. In fact, I think we're going to brew a nice amber ale in the next week or two and we're probably going to just do an extact brew.. Hopps, I concur... they rock... especially if you can get good fresh hopps.. Link to comment Share on other sites More sharing options...
dr_Pat_Pong Posted April 9, 2004 Share Posted April 9, 2004 I like a good LAGER,not to swift on ALE, And some things I do not understand, BITTER,,POMMY, and why would anyone want a snake bite,,sounds zingy to me. Oh Kev.........and I thought that you'd sworn off it too. Link to comment Share on other sites More sharing options...
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