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Old 01-30-2013, 01:09 AM   #1
Dec 2012
Posts: 6
Liked 1 Times on 1 Posts

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
Mar 2012
pittsburgh, pa
Posts: 476
Liked 46 Times on 40 Posts

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
Jan 2013
Posts: 120
Liked 7 Times on 7 Posts

10 oz of lactose would do the trick

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Old 01-31-2013, 11:59 AM   #4
Nov 2010
Solway, MN
Posts: 10,036
Liked 1878 Times on 1488 Posts

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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