steakandale
Well-Known Member
I've read around and used search but didn't find what I'm wanting to know.
I'd like to make a good cream stout, on the darker side, with a rich mouth feel, chocolate and caramel character, maybe honey as an ingedient and no bitterness on the end.
To try and describe my preferred level of bitterness, I generally prefer the finish of Pete's wicked ales over like Sam Adams (if that makes sense) Sam's always gives me a bitter aftertaste compared to Petes.
I also like 1554 but that is a tiny bit bitter to me.
I see a lot of recipes that have some pretty high IBUs. Should I just take one and swap out the hops for something milder, or use less, or fewers mins boiling?
I'm new, but I will do either partial or allgrain
Any answers, links or just splatting a recipe here would be greatly appreciated. Thanks!
I'd like to make a good cream stout, on the darker side, with a rich mouth feel, chocolate and caramel character, maybe honey as an ingedient and no bitterness on the end.
To try and describe my preferred level of bitterness, I generally prefer the finish of Pete's wicked ales over like Sam Adams (if that makes sense) Sam's always gives me a bitter aftertaste compared to Petes.
I also like 1554 but that is a tiny bit bitter to me.
I see a lot of recipes that have some pretty high IBUs. Should I just take one and swap out the hops for something milder, or use less, or fewers mins boiling?
I'm new, but I will do either partial or allgrain
Any answers, links or just splatting a recipe here would be greatly appreciated. Thanks!