M
mtwhickory
(This is my first post, so be easy). I am on my second try (BG2 as I call it). Both tries have produced great beers but neither with the complexity and "burnt sugar" taste that I remember. I am working off a list of ingredients that I found last year on a forgotten site- (Serving Temperature: 50-55 F; Int'l Bittering Units: 25.0; Alcohol by Volume: 3.8%; Malts: Pale, Caramel, Chocolate, Wheat, Peated; Hops: Willamette). I am guessing at amounts and altering per try.
The first batch was 8oz UK Peated Malt, 1lb UK Crystal 60L (Caramel), 1lb UK Chocolate 340-450L, 1lb (American) Wheat 2L, 3lbs Briess Sparkling Amber dry malt ext (I wasn't sure if it would have enough alcohol so I kicked this in). Willamette yeast. This turned out a great smoky porter, but not Bert Grant's Perfect.
The second try (BG2) is definitely closer. I halved the chocolate and doubled the crystal. The caramel is more pronounced and the color is closer, but it is still missing what I call the "burnt sugar" taste I remember from BG Perfect Porter. Also, I remember the Perfect Porter having a clearer almost brown/red tint to it. Any suggestions on how to get this right?
The first batch was 8oz UK Peated Malt, 1lb UK Crystal 60L (Caramel), 1lb UK Chocolate 340-450L, 1lb (American) Wheat 2L, 3lbs Briess Sparkling Amber dry malt ext (I wasn't sure if it would have enough alcohol so I kicked this in). Willamette yeast. This turned out a great smoky porter, but not Bert Grant's Perfect.
The second try (BG2) is definitely closer. I halved the chocolate and doubled the crystal. The caramel is more pronounced and the color is closer, but it is still missing what I call the "burnt sugar" taste I remember from BG Perfect Porter. Also, I remember the Perfect Porter having a clearer almost brown/red tint to it. Any suggestions on how to get this right?