My friends Allie Haynes and Brett Stoudt are getting married mid-November. I drew up this recipe as something I could gift them on their wedding day, and would age for their first anniversary. I present, "The American Brett Stoudt"
- 7# LME
- 1# Light Chocolate malt
- 12oz Crystal 40 malt
- 8oz Black Patent malt
- 16oz Corn Sugar
- 6oz Acid malt
- 1.5oz Centennial 10aa
- .5oz Amarillo 8aa (5mins)
- White Labs WLP645 Brett C. fermented at 72°F
I tried to go very citrusy on the hops and keep the dark/roasted character in check.
I'm unsure about whether the 5min hop addition will be overrun and the viability of the acid malt addition to increase yeast strain and give me more fruitiness
I'm basing this off a typical American stout recipe, tuning it for Brett fermentation. I'm seeking thoughts, praise and/or insults
This is my first recipe design.