Here's my first recipe built-from-scratch, my attempt at a Pale Stout. Curious to get some feedback, I'm planning to brew this weekend!
6 lbs. Maris Otter Pale Malt
1 lb. Flaked Barley (dampened and roasted until golden-brown)
1 lb. Dark Brown Sugar
1 lb. Crystal Malt 30L
1 lb. Flaked Oats
1.5 oz Goldings East Kent - 60 min.
.5 oz Goldings East Kent - 5 min.
Wyeast #1728 Scottish Ale
Est. OG: 1.057
Est. FG: 1.010
Est. ABV: 6.1%
The idea here is to get a pale beer with some of the flavor profile and strength of a stout without the dark grains. Basically this is part of my experimenting with different kinds of stouts. I don't think this would really qualify to a lot of folks as a "Stout", but I'm okay with that. I mostly just want it to be drinkable. So, what do you think? Is there another style that I'm in line with here?
Just Another Oregon Homebrewer
Planning: Peated Stout, Mudder's Milk
Fermenting: Cranberry Cider
Bottled: Laser Brain ESB, Beamish Stout Clone, Irish Breakfast Stout, Saccharomyces' AG Irish Red, Oatmeal Milk Stout