Well, despite the best laid plans, I managed to forget to inventory my grain accurately. Looks like 3 lb Munich will be replaced by 1.25 lb Munich and 2.25 lb Vienna. Oops.
Happens to the best of us (surely) don’t let it stop you from brewing the beer. Might just end up being one of those “happy accidents”.
Yeah, it should still be good. Not the same, but certainly not bad . . . need I say it? RDWHAHB 
Thanks. I’ll post the results as it goes. I have only mis-inventoried my grain 3X in my years of brewing and this recipe accounts for 2 of those hiccups.
In any case I still have beautiful day to brew in S. Illinois. A buddy coming over to brew and homebrew on draft.
Cheers
In a porter, with all the other dark grains and crystal that are probably in the recipe, you may not even notice. Munich 1 and Vienna aren’t all that far apart, really.
Brew day completed with only a couple of equipment hiccups along the way. 10.5 gallons of porter made it to 2 carboys; OG 1.070; 46 IBUs and now warming back up to 67F (WLP001 and WLP007 in each respective fermenter). It tasted good going into the carboys.
Notes for next time:
- Put eyes on all grain for recipe
- Ensure fermenter heaters are plugged into temp controller
Timmy,
I am interested in the results of your porter. Specifically the differences in flavor and attenuation between wlp001 and wlp007.
Dave
Dave, I just tasted both again and have found a significant difference in flavor. I am going to check the gravities one more time because they seem inconsistent with my previous experience.
Overall, the final gravity at 3-weeks was WLP001-1.020, WLP007-1.022. OG 1.070. Since they were a bit high and under-attenuated, I pitched some active SAFALE US-05 into each at 3-weeks and hoped for the best. They dropped a little, but not much and I am going to check the gravities one more time tomorrow.
The WLP001 was really roasty and had a powerful coffee/roasty aroma and flavor…the WLP007 malt/coffee flavor was more muted and dominated more by some the dark fruit/raisin aromas I’d expect from this yeast. I fermented primarily at 67F but raised it 74F for a few days near the end of ferment to try to coax it along to attenuate.
As of today I prefer the WLP001 in my Robust Porter. I am planning to spice the 007 version with some Morita Chipotles and make it Chipotle Porter…http://www.thespicehouse.com/spices/black-and-red-morita-chipotle-chile-peppers.
The Moritas look to be fruitier and not as rough as the Mecos but I am going to taste each in a tea tonight to see which I prefer.