Hopittome15
Member
So I brewed a milk stout last year and it turned out fantastic, after about 3 months of aging. For the first 2 months it was very very toasty almost too much. The recipe is as follows:
Breiss 2 row. 7lbs
Crisp Roasted Barley. 1lb
Weyermann Munich type 2 12 oz.
Crisp Chocolate malt. 12 oz.
Caramel 60. 12 oz.
Flaked Barley. 10 oz.
Flaked oats. 8 oz.
Lactose. 1 lb at 10 minutes
Magnum. .5 oz. At 60 mins
Kent holdings. 1 oz. At 5 mins
Safale us.05
Mash 75 minutes at 152
Starting gravity was 1.066
Final gravity was 1.026
I was wondering if switching my Munich type 2 to a type 1 would take care of the overly toasty qualities or if there is something else that I'm missing here.
Breiss 2 row. 7lbs
Crisp Roasted Barley. 1lb
Weyermann Munich type 2 12 oz.
Crisp Chocolate malt. 12 oz.
Caramel 60. 12 oz.
Flaked Barley. 10 oz.
Flaked oats. 8 oz.
Lactose. 1 lb at 10 minutes
Magnum. .5 oz. At 60 mins
Kent holdings. 1 oz. At 5 mins
Safale us.05
Mash 75 minutes at 152
Starting gravity was 1.066
Final gravity was 1.026
I was wondering if switching my Munich type 2 to a type 1 would take care of the overly toasty qualities or if there is something else that I'm missing here.