Mutilated1
Beer Drenched Executioner
OK I have this recipe for my house beer, and I want to brew a dark mild.
The house recipe is basically a version of "The Innskeeper" from Northern Brewer with some of our own changes.
1 3.3# Can Briess Light LME ( Amber makes cool substitute )
1# Extra Light DME
1# Dextrose
( Partial Mash / Steep )
4oz Marris Otter
4oz Biscuit
2oz Crystal 40
2oz Crystal 60 ( Original recipe called for 4oz dark crystal not 2 of 40 and 2 of 60, but this is how we like it )
1oz Fuggles @60
1oz Kent Goldings @45
1oz Styrian Goldings @5
1.040 is target OG, FG is 1.010
Anyway, this is my house brew, I brew it 2-3 times a month, but I want to brew a dark version, I guess style-wise it would be a "dark mild" ? What I'm looking for is like a dry stout only not so big, want to keep it around .040 so everyone can have another.
I'm thinking that the hops don't need messed with, and maybe some roasted barley or special B is in order somehow, just don't know what.
Also, I was thinking that I should replace the 1#Dextrose and 1#Light DME with 2#s Dark DME.
What do I need to change in my recipe to get the dark ? I want the roasty kind of dark like roasted barley and not necessarily the bitter chocolate kind of taste.
What do ?
The house recipe is basically a version of "The Innskeeper" from Northern Brewer with some of our own changes.
1 3.3# Can Briess Light LME ( Amber makes cool substitute )
1# Extra Light DME
1# Dextrose
( Partial Mash / Steep )
4oz Marris Otter
4oz Biscuit
2oz Crystal 40
2oz Crystal 60 ( Original recipe called for 4oz dark crystal not 2 of 40 and 2 of 60, but this is how we like it )
1oz Fuggles @60
1oz Kent Goldings @45
1oz Styrian Goldings @5
1.040 is target OG, FG is 1.010
Anyway, this is my house brew, I brew it 2-3 times a month, but I want to brew a dark version, I guess style-wise it would be a "dark mild" ? What I'm looking for is like a dry stout only not so big, want to keep it around .040 so everyone can have another.
I'm thinking that the hops don't need messed with, and maybe some roasted barley or special B is in order somehow, just don't know what.
Also, I was thinking that I should replace the 1#Dextrose and 1#Light DME with 2#s Dark DME.
What do I need to change in my recipe to get the dark ? I want the roasty kind of dark like roasted barley and not necessarily the bitter chocolate kind of taste.
What do ?