brewhead said:while i'm waiting - how about critiquing this:
.5 lbs. American Chocolate Malt
.5 lbs. American Black Patent
.5 lbs. Black Roasted Barley
0.5 lbs. American Caramel 120°L
3.5 lbs. John Bull Dark
3.5 lbs. John Bull Amber
0.33 lbs. Molasses
1 lbs. Lactose
1 lbs. Flaked Oates
0.60 oz. Eroica (Pellets, 12.00 %AA) boiled 60 min.
1.00 oz. Fuggle (Pellets, 4.75 %AA) boiled 15 min.
1.00 oz. Cascade (Pellets, 5.50 %AA) boiled 1 min.
Yeast : WYeast 1968 London ESB Ale
Shambolic said:I'm far from an experienced stout brewer (in fact, I've done one, and it's still bottle conditioning - ). However...I think maybe cut out one of the roasted barley or black patent.
I used 500g of chocolate malt in mine, and nothing else really dark, and it's as black as the night and has significant 'burnt malt' bitterness (or it did when I tasted it at bottling).
Perhaps a more experienced stout brewer will happen along...
THE DUDE will be over Fri to help me bottle with the beer gun
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