Hopittome15

Recipes 

So I brewed a milk stout last year and it turned out fantastic, after about 3 months of aging. For the first 2 months it was very very toasty almost too much. The recipe is as follows:

Breiss 2 row. 7lbs
Crisp Roasted Barley. 1lb
Weyermann Munich type 2 12 oz.
Crisp Chocolate malt. 12 oz.
Caramel 60. 12 oz.
Flaked Barley. 10 oz.
Flaked oats. 8 oz.

Lactose. 1 lb at 10 minutes

Magnum. .5 oz. At 60 mins
Kent holdings. 1 oz. At 5 mins

Safale us.05

Mash 75 minutes at 152
Starting gravity was 1.066
Final gravity was 1.026

I was wondering if switching my Munich type 2 to a type 1 would take care of the overly toasty qualities or if there is something else that I'm missing here.

SouthBay

Recipes 

Id think you could cut back to 2 lbs and replace it with base malt. Also, try going to german munich instead of american 10 or 20 L. That'll cut down on that toastiness, I think

Hopittome15

Recipes 

I think you may have read that wrong, there is only 12 oz. Of Munich type 2 in it, but switching to a German version might help with the toastiness.

SouthBay

Recipes 

Yup. Totally read that wrong.

Hopittome15

Recipes 

It's cool