Today I received the ingredients for a chocolate stout recipe I formulated. After going through all of the stock, I'm starting to think I over did it. I did a lot of research and used the Homebrew Formulator software as a guide, but I'm worried that it's just not going to turn out as good as I want it (this is only the second recipe I've formulated and I'm still trying to get a hang of it). I'm hoping I can get some advice, so I'm posting the recipe below. Still not sure which way I'm going to go as far as adding the chocolate so I'm leaving that part out for now, here is the base recipe:
Extract with Grains:
5# Dark DME
1# Extra dark DME
1# Crystal 120
1# Roasted Barley
1/2# chocolate malt
1/2# Carapils
1 # Lactose
1 oz Goldings - 60 min
.75 oz Goldings - 30 min
.5 oz Fuggles - 5 min
White labs WLP004 - Irish Ale Yeast
I know the ABV is coming out a bit high for the style (7.3 %) and I'm okay with that. I feel that the I.B.U. is at a good place and the S.R.M. is okay as well. Like I said, I'm just concerned that I overdid it with the grains and the whole thing is going to become a muddled mess. Any advice on what I can cut back on/add more of? I already have all the ingredients, but it wouldn't be difficult to cut back or add something if I needed to.
Thanks!
Extract with Grains:
5# Dark DME
1# Extra dark DME
1# Crystal 120
1# Roasted Barley
1/2# chocolate malt
1/2# Carapils
1 # Lactose
1 oz Goldings - 60 min
.75 oz Goldings - 30 min
.5 oz Fuggles - 5 min
White labs WLP004 - Irish Ale Yeast
I know the ABV is coming out a bit high for the style (7.3 %) and I'm okay with that. I feel that the I.B.U. is at a good place and the S.R.M. is okay as well. Like I said, I'm just concerned that I overdid it with the grains and the whole thing is going to become a muddled mess. Any advice on what I can cut back on/add more of? I already have all the ingredients, but it wouldn't be difficult to cut back or add something if I needed to.
Thanks!