Hi!
I'm planning to brew a dark malty ale, similar in taste to baltic porter, but much lighter in strength - 2-3% ABV, around 1.032 (8 Blg) OG.
I'm especially interested in pumpernickel/dark bread flavour, which appears sometimes in dark beers.
Using brewness, I made an inicial recipe, for 20 liters (around 5 US gallons) :
What do you think, any tips, advises?
I'm wondering if 300 g of Caraaroma isn't too much, on the other hand i've seen more caramel in baltic porter recipes.
I'm also considering switching Vienna to Munich, maybe even Weyermann Dark Munich, but I'm not sure if it'll give me enough diastatic power to convert specialty grain.
I'm planning to brew a dark malty ale, similar in taste to baltic porter, but much lighter in strength - 2-3% ABV, around 1.032 (8 Blg) OG.
I'm especially interested in pumpernickel/dark bread flavour, which appears sometimes in dark beers.
Using brewness, I made an inicial recipe, for 20 liters (around 5 US gallons) :
Name | Amount | EBC |
---|---|---|
Weyermann - Dehusked Carafa III | 0.3 kg 9.7% | 1024 |
Caraaroma | 0.3 kg 9.7% | 400 |
Weyermann - Vienna Malt | 1.5 kg 48.4% | 8 |
Weyermann - Rye Malt | 1 kg 32.3% | 7 |
Sum | 3.1 kg |
What do you think, any tips, advises?
I'm wondering if 300 g of Caraaroma isn't too much, on the other hand i've seen more caramel in baltic porter recipes.
I'm also considering switching Vienna to Munich, maybe even Weyermann Dark Munich, but I'm not sure if it'll give me enough diastatic power to convert specialty grain.
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