Does anyone know a good grain bill (or extract bill, or combination) I would use to roughly replace the Mountmellick Stout extract in a recipe? Here's a page about the Mountmellick I got; not a lot of detail though: http://www.ebrew.com/mountmellick/stout.htm
I don't need a scientific breakdown; just an approximate replacement if anyone's familiar with that extract.
The problem is that this extract is hopped, and has no IBU info anywhere on the can. I don't want to use a hopped extract because I'm trying to make a holiday spiced stout, and want about 15 IBU overall, and I don't think I can count on a hopped extract having that little (rather, I don't WANT to count on it). I have already tried this in one recipe, and the spice ratio is very good, but surprise surprise, it's too bitter.
Thanks!
I don't need a scientific breakdown; just an approximate replacement if anyone's familiar with that extract.
The problem is that this extract is hopped, and has no IBU info anywhere on the can. I don't want to use a hopped extract because I'm trying to make a holiday spiced stout, and want about 15 IBU overall, and I don't think I can count on a hopped extract having that little (rather, I don't WANT to count on it). I have already tried this in one recipe, and the spice ratio is very good, but surprise surprise, it's too bitter.
Thanks!