As the title suggests, I'm a bit stuck as to what to do with this Porter. Don't get me wrong, its good, just not great. Its a dry, true-to-style, robust porter, with no hot alcohols, just the right touch of hop flavor, and a deep, rich mouthfeel. The Black Patent malt seems to be at the right level, giving some sharpness, but not enough to call it astringent or harsh. I think it needs just a touch of something else...but what?
Crystal 40? Chocolate? They are the only components that will have the effect on the character I feel is missing from the beer. Maybe the 40, which would make it more caramely (is that a word?); Maybe the chocolate, which would add some richness and...well...chocolate flavor, but that can build on the harshness that just lingers beneath the surface in this style.
I really have no idea. I guess I'll just have to start with the Crystal, taste it, and go from there. Its a really good beer though, so at least I'm getting close.
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