Recipe: Natt Imperial Porter / Lynchburg Natt Barrel-Aged I.P.
Beer | Natt Imperial Porter | |||
OG | 1.101 | |||
FG | 1.025 | |||
IBU | 36.2 | |||
EBC | 106.2 | |||
Fermentation temp | 21˚c | |||
Yeast | WLP001 | |||
Malt | % | |||
Pale ale malt | 64.2 | |||
Munich I | 14.3 | |||
Munich II | 7.1 | |||
Wheat Malt | 7.1 | |||
Pale Chocolate Malt | 3.4 | |||
Sinamar | 0,011 L pr L wort | |||
Mashing temp | Time (min) | |||
63 | 75 | Note: First wort only, mash in twice. | ||
74 | 15 | |||
Hop | Gr pr/l | α acid % | IBU in wort | Time added |
Amarillo | 0,9714 | 9,6 | 30 | 60 |
East Kent Golding | 0,8571 | 6,4 | 6,4 | 10 |
Amarillo | 1,4285 | 9,6 | - | Dry hop |
Lynchburg + notes | ||||
For Lynchburg age in oak bourbon barrels until flavour profile is correct. Note on Sinamar: we use this to get a darker color without harsh roastiness from darker malts. Feel free to substitute this with some dark malts. About 2% black malt should do it. |
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