castlefreak
Well-Known Member
I'm trying to put together a recipe for a stout competition that will happen August 2011. Here's what I have so far:
6.6# Munton's Dark LME
3.3# Munton's Amber LME
4 oz. Molasses
8 oz. Brown sugar
1# C-120 Crystal Malt
.5# Black Patent Malt
.5# Chocolate Malt
.5# Roasted Barley
2 oz. Kent Goldings Hops (60 min)
1 oz. Willamette Hops (30 min)
.5 oz. Willamette Hops (5 min)
.5 tsp Irish Moss (10 min)
Irish Ale yeast
2 weeks primary, 2 weeks secondary w/ Maker's Mark-soaked woodchips. Bottle condition for 4 months.
Any advice out there on this recipe? I've also thought about some cherries in the secondary, but that may be too much. I really want the roastiness and bourbon character to be up front and play nice together after some time in the bottle.
6.6# Munton's Dark LME
3.3# Munton's Amber LME
4 oz. Molasses
8 oz. Brown sugar
1# C-120 Crystal Malt
.5# Black Patent Malt
.5# Chocolate Malt
.5# Roasted Barley
2 oz. Kent Goldings Hops (60 min)
1 oz. Willamette Hops (30 min)
.5 oz. Willamette Hops (5 min)
.5 tsp Irish Moss (10 min)
Irish Ale yeast
2 weeks primary, 2 weeks secondary w/ Maker's Mark-soaked woodchips. Bottle condition for 4 months.
Any advice out there on this recipe? I've also thought about some cherries in the secondary, but that may be too much. I really want the roastiness and bourbon character to be up front and play nice together after some time in the bottle.