-recipe by "EdWort" from homebrewtalk.com-For $20 all ingredients were included (except he sub'd S-04 for the Notty & he threw in half a bottle of Star-San). And, from reading the recipe discussion here: EdWort's Robust Porter, the malto dextrin was included to increase body and mouth feel. Here's my question: Couldn't I just raise the mash temp, to say 154*F, and skip the malto dextrin, or am I missing something? I've never used malto and am not necessarily opposed to it, but the way I understand it, isn't it as simple as increasing mash temperature to get the unfermentable sugars that would add the body that goes with a robust porter? I've made a couple of porters (154* mash) and (except for missing WAY low on mash temp on the first one) the body that I was after was there.Help, maybe I just don't understand the contribution that the malto dextrin will add.All-Grain - Bee Cave Brewery Robust PorterThis will make 5.5 gallons of Porter. Preboil is 7 gallons.11# 2 Row1# Chocolate Malt1# Crystal 404 oz. Black Patent1 oz. Roasted Barley8 oz. Flaked BarleyMash at 150 degrees for 60 minutesAdd 8 oz. of Malto Dextrin to boil at 20 minutesHops:1 oz. Northern Brewer at 60 min.0.5 oz Cascade at 60 min.Hydrate a package of Nottingham.Ferment for 2 weeks, then rack to keg or secondary.
ThanksBeach
