Big fan of using Weyermann Chocolate Wheat myself, for yeast I use BRY-97 but I could understand people preferring a yeast that would finish with a higher FG.
My latest batch had a mix of Pale Chocolate malt, Chocolate malt and Chocolate Wheat (all from Murphy & Rude in Virginia). It is maybe too many malts, but it turned out nice. I went a bit overboard on the late addition of Willamette hops on that one though. I would like to try out different yeasts for this recipe. For dry yeast, maybe US-05, BRY-97, S-04 and Nottingham.
I have never brewed one. I am not positive how much I like the style. I find that examples with roast character tend to clash a bit with the hops. Some examples have very little roast character but with just a dark appearance taste better to me, but the are really just IPAs with some coloring. I do recall enjoying a Wookey Jack before.
Good recipe. Just wanted to brew Porter style beer. Thank you!
Big fan of using Weyermann Chocolate Wheat myself, for yeast I use BRY-97 but I could understand people preferring a yeast that would finish with a higher FG.
My latest batch had a mix of Pale Chocolate malt, Chocolate malt and Chocolate Wheat (all from Murphy & Rude in Virginia). It is maybe too many malts, but it turned out nice. I went a bit overboard on the late addition of Willamette hops on that one though. I would like to try out different yeasts for this recipe. For dry yeast, maybe US-05, BRY-97, S-04 and Nottingham.
On the theme of dark beers, have you ever done a black IPA?
I have never brewed one. I am not positive how much I like the style. I find that examples with roast character tend to clash a bit with the hops. Some examples have very little roast character but with just a dark appearance taste better to me, but the are really just IPAs with some coloring. I do recall enjoying a Wookey Jack before.