PoorYorick
Well-Known Member
Ok guys I have put one of my previous recipes on steriods and am hoping someone has some input to offer before I brew on Christmas weekend. I would like to make a strong Stout that is malty good on the taste and kicks ya in the ass when you down a pint.
Recipe 5.5 gal
71% 15lbs 2 Row
14% 3lbs Munich
5% 1lb Carmel/Cryst 60L
5% 1lb Chocolate Malt
5% 1lb Roasted Barley
1oz Chinook 12.5% @ 60min, 45min, 30min = estimated 76.4 IBU
Primary for about 10 days, secondary for 10-14 days and add in a few maybe 2 oz cocoa nibs/powder. Not big of a choc flavor just enough to hint.
I am still wondering about which yeast to use. I am debating between Irish ale 1084 or a couple packets of US-05 or my normal roll of some good ole 007. i just didn't want the 007 to flavor the beer.... What do you guys think?
Recipe 5.5 gal
71% 15lbs 2 Row
14% 3lbs Munich
5% 1lb Carmel/Cryst 60L
5% 1lb Chocolate Malt
5% 1lb Roasted Barley
1oz Chinook 12.5% @ 60min, 45min, 30min = estimated 76.4 IBU
Primary for about 10 days, secondary for 10-14 days and add in a few maybe 2 oz cocoa nibs/powder. Not big of a choc flavor just enough to hint.
I am still wondering about which yeast to use. I am debating between Irish ale 1084 or a couple packets of US-05 or my normal roll of some good ole 007. i just didn't want the 007 to flavor the beer.... What do you guys think?