Help with adjusting recipe
Hey all, I have an Irish Stout which I have made in the past, and now that it is all gone, I want to mess with the recipe a bit.. However, I am just venturing into the realm of brewing without kits, and I need a little help.
Background: This Irish Stout itself is pretty good. However, it isn't very smooth (like a Guinness for example) and later on, it does have a pretty pronounced hop flavor. I do a 2.5 gallon boil (my brew pot is only 3 gallons)
What I want from it: I would like to make it a bit more smooth/creamier and give it a bit of a fuller body.
Here are the ingredients: 3.3 lb dark LME
2.0 lb dark DME
.5 lb maltodextrin
12 oz caramel 60L
4 oz roasted barley
4 oz black patent
1 oz bittering hops
.5 oz aroma hops
-crushed grains in muslin bag @ 165 degrees for 20 minutes
-Add all Malt extracts (done off heat)
-Add Maltodextrin (done off heat)
Bring back to boil
-Add bittering hops/boil 55 minutes
-Add aroma hops/boil 5 minutes
From here on I cool the wort and transfer over to the carboy, and add the yeast.
I usually let it sit for about a week, then transfer over to the secondary for about 2 weeks.
Any suggestions would be appreciated!!!