Boleslaus
Well-Known Member
I made a beer about 5 weeks ago that I am kegging tonight. Originally I was shooting for a brown porter, but didn't want to put any chocolate malt in it, which kind of deprived it of that roasted malt/chocolatey quality. I did however put about 2 lbs. of caramel in (5 gal batch), 1 lb. each C40 and C120. Also a little biscuit and black patent. Also, the beer didn't quite attenuate down to 1.011. Any thoughts, I haven't made many traditional english beers before.