petergriffen
Active Member
Looking for an alt and a stout. All grain. Only thing is temp for fermentation will be 53-60.
Recommend me two recipes
- Thread starter petergriffen
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JBrady
Well-Known Member
Kaisers alt in the recipe database is outstanding
https://www.homebrewtalk.com/f63/kaiser-alt-49953/
https://www.homebrewtalk.com/f63/kaiser-alt-49953/
indigi
Well-Known Member
The old standby dry stout recipe is 70% pale, 20% flaked barley, 10% roasted barley. Turns out very tasty with any English yeast fermented on the cool side, or you can go crazy and toss a Belgian strain in there and it'll still be great. If your process is good it's a sure thing every time.
Freezeblade
Well-Known Member
+1 for this. But keep to a clean english strain IMHO, notty works awesome in this case.
I actually replace the 10% roasted barley with 5% UK chocolate and 5% roasted barley
petergriffen
Active Member
Cool, I was just questioning also if I could just replace a yeast with a cooler fermenting one from a recipe without much change. Most recipes here are for around 65 degrees. I am also doing this stovetop
indigi
Well-Known Member
The last two times I made this beer I pitched a pack of Notty and started it out at the bottom end of Notty's tolerance (58-59*) and let it slowly ramp up over a week to 65*.
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