Recipe Type: Extract
Yeast: WLP001
Yeast Starter: 1 liter
Batch Size (Gallons): 5
Original Gravity: 1.080
Final Gravity: ?
IBU: ?
Boiling Time (Minutes): 60
Color: Black
Primary Fermentation (# of Days & Temp): 32days at 70F
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Clean Roast subtle: Cascade hop aroma and flavor and residual sweet maltiness

Here is an awesome CDA recipe I created inspired by Hop in the Dark. I accidentally fermented 5 weeks, with no regrets. This beer is everything I was hoping for but side by side to other favorites I noticed a bit of residual sweetness and would like to up the roastiness by a touch and have the beer finish drier.

Please critique and advise on how to achieve this. I'm considering either a bigger starter, switching to WLP007,(but hesitant to add a different flavor) or reducing some LME and replacing with corn sugar. However original recipe already has 1 lb, and dont know how much more i can go. Perhaps just a little less LME and start at lower gravity? Please advise and try the recipe!

Specialty Grains: (at 60 min 155F)
0.25 lbs Briess midnight wheat
0.5 lbs Briess blackprinz
0.5 lbs Briess Caramel 80
1 lb toasted oatmeal

Boil
- 3.15 lbs LME (60 min)
- 6 lbs LME late addition (15 min)

**added 1/ gallon cold steeped barley (1/2 lb.) at start of boil
***added 1 lb corn sugar at end of boil

HOPS
- 1 oz Magnum (60 min)
- 2 oz Centennial (10 min)
- 1 oz Cascade (5 min)
- 1 oz Centennial (0 min)
- 1 oz Cascade (dry hop last 7 days before bottling)

Yeast WLP001 ( 1 liter starter 24 hrs)
5 weeks total in primary. meant to do 4 but had a brain fart.
2/3 cup corn sugar at bottling.
after 2 weeks drinkable....perhaps that sweetness will go away in 2 more weeks..