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Old 01-30-2013, 01:09 AM   #1
brentx3
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Dec 2012
Posts: 6
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specialty grains:
1/2 lb roasted barley
1/2 lb chocolate malt
1/2 lb black malt

6 lbs amber lme (3 lbs at 60 mins, adding the rest with the 10 min hop addition)
1 lb lactose

60 min hop: 1/2 oz german magnum
10 min hop: 1 oz willamette

yeast: safale s-04

i should mention i do not care about style guidelines, but i am hoping for some of the sweetness/creaminess from a milk stout but also want some nice bitter roasty/coffee flavor to balance it a bit. i have done about 7-8 beers now, but have never done a darker beer, only belgian pales, saisons and ipa's, so this is definitely new to me. i asked a friend and he suggested that the speciality grains may make it too astrigent, but again i do want to have some nice bitterness to counter the sweetness.

what do you all think? should i cut back on the grains? anything i should add?



 
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Old 01-30-2013, 03:29 PM   #2
joyceman
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Mar 2012
pittsburgh, pa
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Might want to throw some crytal in there for some additional flavor.

As you're looking for a creaminess on the order of a milk stout, maybe consider adding some lactose?



 
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Old 01-31-2013, 05:15 AM   #3
dannylerch
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Jan 2013
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10 oz of lactose would do the trick

 
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Old 01-31-2013, 11:59 AM   #4
RM-MN
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Nov 2010
Solway, MN
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To me, that recipe looks to have just the right amount of the dark grain.....for a 15 or 20 gallon batch but it is lacking in the malt extract. Some people like their stouts to have lots of roastiness but that looks extreme to me. JMHO

 
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