[Wedding brews] porter redux

[Clinton Ebadi]

Steve Killen <steven.f.killen at gmail.com> writes:

> Greetings,
>
> Sooooo, I went back over the brew notes and I think I found my culprit. I added
> too much sparge water, and then forgot to recalculate the DME addition based on
> a diluted wort. (We ended up with about 6.5 gals. Which is why, surprise, my OG
> was low.)
>
> That only accounts for the ABV difference, of course. The flavor difference is
> definitely attributable to the change in base malt from Maris Otter to US
> 2-row.

No, this cannot be. The FG would have been lower rather than higher in
this case. I also recall us ending with too little wort and having to
top off?

The lower ABV was because of the higher FG -- probably a combination of
mash temperature and stressed yeast (since the fresh yeast did not
reduce the FG at all I suspect a high temp mash). You should re-read the
mashing sections of how to brew -- notice how at the temp you used the
main debranching enzymes are denatured entirely (-> long sugars dominate
-> high FG).

I would attribute the flavor difference to the subsitution of 2-row,
higher FG (sweeter), stressed yeast, and ... lack of carbonation making
an actual comparison impossible ;)

-- 
emacsen: "Like... windows are portals man...
emacsen: Dude... let's yank this shit out of the kill ring"
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