I want to brew a big, hoppy American stout before winter is over. I've never made a stout before so I was wondering if anyone could give me some advice regarding this recipe. Ideally it should be rich, hearty, malty, and roasty but balanced by a healthy hopping. So far I have:
4 gallon batch
45% 5 0 American Two-row Pale
18% 2 0 Munich Malt
9% 1 0 Flaked Barley
9% 1 0 White Wheat Malt
7% 0 12 American Chocolate
7% 0 12 American Black Roast
5% 0 8 American Crystal 80L
60 mins 0.5oz Chinook
10 mins 1.0oz Chinook
1 minute 1.0oz Chinook
Safale S-05
About 6.8-7.6 ABV, with an OG of 1.070-1.080 and 50 IBU's. I may add another pound of one of the base malts (probably Munich), to beef it up a little more. How is it sounding?
4 gallon batch
45% 5 0 American Two-row Pale
18% 2 0 Munich Malt
9% 1 0 Flaked Barley
9% 1 0 White Wheat Malt
7% 0 12 American Chocolate
7% 0 12 American Black Roast
5% 0 8 American Crystal 80L
60 mins 0.5oz Chinook
10 mins 1.0oz Chinook
1 minute 1.0oz Chinook
Safale S-05
About 6.8-7.6 ABV, with an OG of 1.070-1.080 and 50 IBU's. I may add another pound of one of the base malts (probably Munich), to beef it up a little more. How is it sounding?