ThreeTaps
Well-Known Member
I'd like to make a big beer (10% + ABV) that's low on the hops, even lower than an IPA. More like a oatmeal stout or a common porter. Can this even be done without an increase in hops to offset the alcohol? I'm hoping that by increasing the other flavors of the beer, the alcohol can be toned down taste-wise, but every recipe I see simply has too much hops for my liking, leading me to believe that hops is the only thing to get the job done.