Milk Porter

Discussion in 'Recipes for Feedback' started by AGbrewer, Aug 28, 2020.

  1. AGbrewer

    AGbrewer Active Member

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  2. Nosybear

    Nosybear Well-Known Member

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  3. AGbrewer

    AGbrewer Active Member

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    Is that no to the melanoidin or the vanilla?
     
  4. Nosybear

    Nosybear Well-Known Member

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    Melanoidin. It's a very specialized malt.
     
  5. Trialben

    Trialben Well-Known Member

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    I'd loose the dextrose is all you want a nice thick creamy body right?
     
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  6. AGbrewer

    AGbrewer Active Member

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    What exactly would it do that would be detrimental to the beer?
     
  7. AGbrewer

    AGbrewer Active Member

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    True, was trying to up the abv as I was (as usual) thinking about doing half of it with some oak cubes soaked in bourbon as well. Didn't mention that in the original post, probably should have.
     
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  8. Nosybear

    Nosybear Well-Known Member

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    It's going to add some dark fruit notes, think raisins or prunes. I've compared it to ball point pen ink. It works well in Bocks, it's basically an ultra dark Munich malt. Hey, try it if you want, it's your beer. I wouldn't use it in a Stout, you want roasty chocolate or coffee flavors, not dark bread crust.
     
  9. AGbrewer

    AGbrewer Active Member

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    Thanks for the info. I'll probably swap it out for 2 row.
     
  10. AGbrewer

    AGbrewer Active Member

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    by the way, should I do a starter if i'm using lallemand voss kveik dry yeast? OG is going to be 1.092
     
  11. Nosybear

    Nosybear Well-Known Member

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    Just guessing but yes. Or use two packets of yeast (at minimum). I'm not a Kveik brewer so take this advice as offered.
     
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  12. AGbrewer

    AGbrewer Active Member

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    I'm thinking I should, but only used Voss 1 other time in a hoppy beer around 1.075, so I wasn't really sure.
     
  13. Sunfire96

    Sunfire96 Well-Known Member

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    I'm not sure LVK benefits from a starter...but I haven't used it in a batch at this volume or gravity. In my small batch brews, the yeast seems happy to be poured right on top after aeration. I don't even stir the yeast in, I just let it rehydrate and take over the wort naturally on it's own. Good luck, sounds like a good beer!
     
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  14. Sunfire96

    Sunfire96 Well-Known Member

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  15. AGbrewer

    AGbrewer Active Member

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    After 6 days, I'm still at 1.029 SG! I would have thought the yeast would have hit FG by now? Especially since it is the Lallemand Voss dry yeast. I did a 2 liter starter and decanted the excess before pitching. It was between 90 and 95 for fermentation temp. I had to rack it to secondary as I have another brew happening today and needed the primary for head space.

    I'm thinking about letting it sit at room temp for another 4 days before adding oak spirals, but I'm really wanted the SG to drop below 1.025 or lower. Keep in mind that this does have 1 pound of lactose added at 15 minutes before flameout.

    Any thoughts?
     
  16. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    If you racked it off the yeast I wouldn't expect any more attenuation.
     
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  17. AGbrewer

    AGbrewer Active Member

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    I can still pitch more yeast if necessary. Given it's only around 8%, I could make a starter and pitch at high krausen.

    My main issue is why did it crap out.
     
  18. Blackmuse

    Blackmuse Well-Known Member

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    1.092 ... My guess would be lack of nutrients and/or oxygen. But you do a lot of big beers so. I am doubtful this is it...

    I've never used lactose so I cant speak to how that may effect fermentation (my guess would be that it shouldn't - if the OG and FG included the lactose you are still looking at 68 % attenuation.
     
  19. Nosybear

    Nosybear Well-Known Member

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    The lactose is your extra gravity. Every pound adds 46 ppg and it won't ferment. My bet is your fermentation is done.
     
  20. AGbrewer

    AGbrewer Active Member

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    So where should my SG be? What's the calculation for that?
     

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