Using Port in Beer

I'm worried because I may have used too much Strisselspalt this time. Normally, I use 2oz of Strisselspalt and some other Euro hop. That makes a good beer.

This is the first time using double the Strisselspalt. The wort stank like skunk bud and the blow off is pretty heavy skunk bud. Not really what I had in mind for this beer.

 

The beer has already been made. Oaked Port Dubbel with possibly too much Strisselspalt.

 

Minor update.

The beer finished at 1.007. The FG sample tasted and smelled good. Initial impressions are the port was pleasantly noticeable in the flavor and aroma, but not strong. I could see using more than 700ml in six gallons depending on what you want to achieve with the port.

I suppose it depends on the type of port. The Taylor Fladgate LBV is super smooth compared to the cheaper, more raisiny ports. I think the same amount of cheaper port would have provided more port flavor and not left me wondering if I used enough port. No final judgement can be made until the beer is carbed, but I think there will be enough port flavor to satisfy.

The beer needs more time on the oak. It was oaked at pitching time. If it needs more oak after a month, then the beer and oak will be moved to warm keg. As a side note, I can rest well knowing the 4oz of Strisselspalt that smelled like a pound of high dollar skunk weed in the wort has shed 100% the dankness via fermentation. Woot!