Sweet Brown Porter

[Awesomechimp]

Im going for sweet but will this be too much?

Brew Method: All Grain
Style Name: Brown Porter
Batch Size: 20 liters (fermentor volume)
Boil Size: 23 liters


STATS:
Original Gravity: 1.052
Final Gravity: 1.014
ABV (standard): 5.07%
IBU (tinseth): 22.89
SRM (morey): 21.63

FERMENTABLES:
2.3 kg - United Kingdom - Golden Promise (41.8%)
400 g - United Kingdom - Oat Malt (7.3%)
400 g - United Kingdom - Crystal 15L (7.3%)
400 g - United Kingdom - Crystal 60L (7.3%)
1 kg - United Kingdom - Brown (18.2%)
1 kg - German - Munich Dark (18.2%)

HOPS:
15 g - Target, Type: Leaf/Whole, AA: 11.5, Use: Boil for 60 min, IBU: 20.74
20 g - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 5 min, IBU: 2.16



YEAST:
Mangrove Jack - UK Dark Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 73%
Flocculation: Medium
Optimum Temp: 17.78 - 22.22 C

 

[Ozarks Mountain Brewery]

this should be good, depending on what temp you mash at, I'm not familiar with that yeast so cant tell weather it finishes well or not and between the mash temp and the yeast that could change the sweetness some besides the ibu

the recipe looks good

 

[Awesomechimp]

Thanks. I probably try to mash at 67-68C.

Ive used this yeast in a Mild and it seemed to really bring out the malt flavours. Hoping for the same here.

Thanks for the feed-back.

 

[Nosybear]

"Sweet" is going to depend on yeast selection more than mash temps. Mashing warmer will leave more dextrines but they are largely tasteless, contributing body. Mashing cooler will create more sugars that will ferment, thinning the body. Look at your yeast's attenuation. If it's below about 70%, you'll get a sweeter beer. Higher will give you a dry beer.

 

[Awesomechimp]

Attenuation 73%. Perhaps Ill look at an alternative. Cheers for the advice.