Recipe Project for Heartbreak Porter: The Malt!

So, it looks like I'll be using this blog for a few class assignments, the first of which is the malt portion of a recipe I'll be designing throughout the semester.

I've decided to create a Robust Porter that is partially based on a recipe I found in John Palmer's "How to Brew" but with a few adjustments. I'm calling it Heartbreak Porter.

The malt bill (as of now) consists of 80% Maris Otter, 10% Crystal 60, 5% Chocolate, and 5% Black Patent.

I chose these malts because I think it'll give a nice biscuity and rich sweet quality to the beer. The Black Patent, of course, will provide a lot of the colour that I'm looking for (over 30 SRM when all is said and done). Also, this malt bill will take the ABV% to around 7, which is on the high end of a Robust Porter.

Here is an interpretation of me preparing this recipe! Next up in this series will be the hops additions that will balance out the malty malty goodness. Cheers!