Double Stout (feedback needed)

brewmasterpodunkarizona said:

well im learning quite a bit about brewing stouts, but im doing all grain at this point so bare with me as i try to convert the amounts of extract in my head. i think your overall balance will be fine due to your usage of roasted grain. your flavor profile will be a bit dry considering youve got no caramel malts in the recipe, and you might have a problem with head retention. although, your roasted barley should help with that. your flavoring hops will not be noticeable because of the high content of roasted grains, so i would ditch them. as far as proper fermenting, youll want to make a starter wort with that yeast in mind, and make sure you leave it in the primary for 21 days and then to the secondary for finishing for 7 days. if youre bottling, make sure to condition for 3 weeks as well. a long bottle condition will mellow any harsh bitter flavors you might attain from the roasted malts. your dark caramel malt is going to give a slight raisiny type flavor which might offset your overall flavor profile. if you care whether this affects your flavor or not, you might consider switching that to a lighter malt, like a 60L. however, its your brew, and ill tell you what. ive had brews in the past that others picked apart and told me i was wrong, and i did them and they turned out awesome!! so if you wanna run with it, go for it, youll have beer. oh and as far as the coloring is concerned, that recipe makes an srm of 186 which is very dark, its like standing up a spoon in mud type dark. so youll be good with the color. your hops will not give you an ibu of 35, more like 21 if youre lucky. youre either going to need more goldings, or switch your hops to something like nugget, which youll only need about 1 oz at the boil for. that will give you an ibu of 37. but thats all ive got. if you have questions about your recipe go to beer recipator and plug in your stuff. itll come out with pretty accurate numbers.

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