I'm getting ready to brew a batch of my American Porter. (90% Rahr pale ale, 5% C20, 5% black patent, Willamette hops) Would subbing a little rye malt for some of the pale malt help with body and with head retention? Like maybe 3 or 4% of the total grist. I don't want it messing with the flavor, but I think the black malt will overpower anything that the rye brings at that level. I don't have any Carapils or other dextrin malt.
Last time I brewed this I used Bell's yeast (cultured from a couple cans of Oberon) and it was one of my best beers ever. I don't have any Bell's now, so will use either S-33 or Nottingham; whichever packet is older, and use GoFerm to rehydrate and proof it.
Last time I brewed this I used Bell's yeast (cultured from a couple cans of Oberon) and it was one of my best beers ever. I don't have any Bell's now, so will use either S-33 or Nottingham; whichever packet is older, and use GoFerm to rehydrate and proof it.