OG 1.07
FG 1.018
IBU 37
SRM 35
I'm going for a balanced stout with a thick mouthfeel. Chocolate forward but not overwhelming, and slightly sweet without so much roast-character that it is bitter or astringent, but enough to be easily perceptible.
10.0 lb 2-Row pale
1.5 lb flaked oats
1.0 lb Crystal 60L
0.75 lb chocolate malt
0.5 lb roasted barley
0.5 lb carapils
BIAB full volume mash/no sparge @ 155 for 90 minutes
2 oz Williamette @ 60 min
1 oz Fuggles @ 10 min
6 oz cocoa powder @ 5 min
Wy1084 irish ale
Specifically my questions are: is this an appropriate yeast strain for reaching my FG? and is my hops schedule going to result in a very bitter hops-forward stout?
thanks in advance for the comments!
FG 1.018
IBU 37
SRM 35
I'm going for a balanced stout with a thick mouthfeel. Chocolate forward but not overwhelming, and slightly sweet without so much roast-character that it is bitter or astringent, but enough to be easily perceptible.
10.0 lb 2-Row pale
1.5 lb flaked oats
1.0 lb Crystal 60L
0.75 lb chocolate malt
0.5 lb roasted barley
0.5 lb carapils
BIAB full volume mash/no sparge @ 155 for 90 minutes
2 oz Williamette @ 60 min
1 oz Fuggles @ 10 min
6 oz cocoa powder @ 5 min
Wy1084 irish ale
Specifically my questions are: is this an appropriate yeast strain for reaching my FG? and is my hops schedule going to result in a very bitter hops-forward stout?
thanks in advance for the comments!