Briess Pale Ale Malt 6 lbs, 8 oz
Caramel Munich 1 lbs, 5 oz
Turbinado Sugar 1 lbs, 0 oz (15 min)
Weyermann Melanoidin 0 lbs, 10 oz
Briess Flaked Oats 0 lbs, 10 oz
Lactose 0 lbs, 8 oz
Weyermann De-Husked Carafa I ® 0 lbs, 5 oz
Weyermann Chocolate Wheat 0 lbs, 5 oz
Briess Black Barley 0 lbs, 3 oz
Nugget Pellets 1 oz @ 60 mins
Kent Goldings, UK Pellets 1 oz @ 5 mins
Vanilla Beans 2 ea @ "Dry Hop"
Organic Cacao Nibs 4 oz @ "Dry Hop"
White Labs Nottingham Ale - Platinum Strain 1 ea (77% attenuation)
Est. 5.9% ABV
How does this recipe sound? I only have a couple of concerns, do you think the sugar is a good idea, or maybe just increase the base malt? I want a beer that has a bit of a sweet taste without being actually sweet, if you understand what I'm saying. I want the sugars to ferm out pretty completely, but still leave a caramel-ey aftertaste to compliment the rest of the beer.
Secondly, the yeast... is 77% too much for this kind of beer? Has anyone else used this yeast and can vouch for it? My FG is projected to be 1.014 (with lactose, 1.012 without). My first choice was WLP005 but the attenuation was too low and I think it'd give me too much residual sugars.
I'm going away for a while (military) and I want to really say "thanks" to my wife who has always supported me in my home brewing efforts and loves stout/porter more than any other beer on the planet.
http://www.brewmasterswarehouse.com/recipe/c919c9fe/
Caramel Munich 1 lbs, 5 oz
Turbinado Sugar 1 lbs, 0 oz (15 min)
Weyermann Melanoidin 0 lbs, 10 oz
Briess Flaked Oats 0 lbs, 10 oz
Lactose 0 lbs, 8 oz
Weyermann De-Husked Carafa I ® 0 lbs, 5 oz
Weyermann Chocolate Wheat 0 lbs, 5 oz
Briess Black Barley 0 lbs, 3 oz
Nugget Pellets 1 oz @ 60 mins
Kent Goldings, UK Pellets 1 oz @ 5 mins
Vanilla Beans 2 ea @ "Dry Hop"
Organic Cacao Nibs 4 oz @ "Dry Hop"
White Labs Nottingham Ale - Platinum Strain 1 ea (77% attenuation)
Est. 5.9% ABV
How does this recipe sound? I only have a couple of concerns, do you think the sugar is a good idea, or maybe just increase the base malt? I want a beer that has a bit of a sweet taste without being actually sweet, if you understand what I'm saying. I want the sugars to ferm out pretty completely, but still leave a caramel-ey aftertaste to compliment the rest of the beer.
Secondly, the yeast... is 77% too much for this kind of beer? Has anyone else used this yeast and can vouch for it? My FG is projected to be 1.014 (with lactose, 1.012 without). My first choice was WLP005 but the attenuation was too low and I think it'd give me too much residual sugars.
I'm going away for a while (military) and I want to really say "thanks" to my wife who has always supported me in my home brewing efforts and loves stout/porter more than any other beer on the planet.
http://www.brewmasterswarehouse.com/recipe/c919c9fe/