I just made my first stout according to the following recipe:
66% 5 lbs Two-row Pale
13% 1 lbs Munich Malt - 20L
8% 10 oz Roasted Barley info
8% 10 oz Chocolate Malt
4% 5 oz Flake Oats
60 mins 0.75 Northern Brewer leaf
30 mins 1 East Kent Goldings pellet
o.g. came out at 1.039, put it in the fermenter yesterday and fermentation is going crazy, so no problems there.
I am starting to wonder though if I used to much barley and chocolate malts relative to the other malts. (I added them midway through the mashing). Wort is blacker than black and smell is quite strong. Or is it supposed to smell this strong and will it mellow down?
I am wondering, with hindsight, if I didn't use too much chocolate malt and roasted barley, and if so, is there any thing I can do about it (for example make a small batch of pale only wort and add it to mix)
66% 5 lbs Two-row Pale
13% 1 lbs Munich Malt - 20L
8% 10 oz Roasted Barley info
8% 10 oz Chocolate Malt
4% 5 oz Flake Oats
60 mins 0.75 Northern Brewer leaf
30 mins 1 East Kent Goldings pellet
o.g. came out at 1.039, put it in the fermenter yesterday and fermentation is going crazy, so no problems there.
I am starting to wonder though if I used to much barley and chocolate malts relative to the other malts. (I added them midway through the mashing). Wort is blacker than black and smell is quite strong. Or is it supposed to smell this strong and will it mellow down?
I am wondering, with hindsight, if I didn't use too much chocolate malt and roasted barley, and if so, is there any thing I can do about it (for example make a small batch of pale only wort and add it to mix)