Papa Do's Creme Brulee Porter

All Grain Recipe

Submitted By: Domes (Shared)
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Brewer: Uncle Mickey
Batch Size: 5.00 galStyle: Baltic Porter (12C)
Boil Size: 7.75 galStyle Guide: BJCP 2008
Color: 34.3 SRMEquipment: My Equipment
Bitterness: 53.7 IBUsBoil Time: 90 min
Est OG: 1.086 (20.7° P)Mash Profile: BIAB, Medium Body
Est FG: 1.017 SG (4.2° P)Fermentation: My Aging Profile
ABV: 9.2%Taste Rating: 28.0

Ingredients
Amount Name Type #
8 lbs 0.01 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
3 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs 0.00 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs White Wheat Malt (2.4 SRM) Grain 4
12.00 oz Chocolate Malt (350.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 7
12.00 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 8
10.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 9
1.25 oz Northern Brewer [8.0%] - Boil 60 min Hops 10
0.75 oz Northern Brewer [8.5%] - Boil 30 min Hops 11
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 12

Taste Notes

This is a very good beer. Very strong though. Smooth, slight chocolate, vanilla overtones. However, the burnt flavor of the carmenl disappated. Could it be the yeast is too attenuative? Perhaps I should try a less attenuative yeast nest time. Perhaps the London Ale yeast instead. No lasting head at all.

Notes

1 tsp. of cardamom at end of boil. .25 oz. of vanilla at kegging. Had to boil for 90 minutes due to too much water. O.G. 1.084.