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   1. Porter..... what went wrong?

      by Supernaut72, 10 years ago in BIABrewer.info and BIAB for New Members

      First post

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      My Buddy and I are new to brewing, we have a couple of batches under our belt with decent results. We have been sticking to brewing the kits from our local store till we get the nuts and bolts down and dial in the nuances of our equipment.
      
      So here's my quandary..... We brewed a kit of Shallow Grave porter, the beer had great color,had a nice creamy head and retention, as well as laced nicely on inside of the glass{if this stuff matters} on the initial sip you got a decent porter flavor but it...

      Last post

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      You're in the vicinity of 3% each for the dark malts ... that part is fine.
      
      Mashing at 151 and attenuating to 1.011 would be my guess as to why you are getting these flavors in general, especially if you're not confident in the thermometer accuracy (could have been lower). I generally hold my porter recipe in the 154-156F range, and attenuate to 1.015-1.018 (mash pH in the 5.4-5.5 area to lessen the fermentability). Not saying these are correct numbers, but they are what I seem to prefer for...
      7 Replies
      11452 Views
      Rick
      10 years ago

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