So this is a recipe Ive brewed and gotten pretty good reviews on but I personally am not satisfied and looking for general advice on a few points. We're always our wort critics right...
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.9 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 2 3.9 %
12.0 oz Victory Malt (25.0 SRM) Grain 3 3.9 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.6 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.6 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 2.6 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7 5.3 %
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 8 29.7 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 9 -
Also add on container of PB2 and a package of cocoa nibs to the secondary
Est Original Gravity: 1.094 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 9.0 %
Bitterness: 29.7 IBUs
Est Color: 33.3 SRM
This beer was brewed Nov 21st and first one cracked on march 17th. My impressions are that number one the bitterness is too low and needs to be increased to achieve a better BU:GU ratio. Its sweet, its good and drinkable for sure but seeking better balance and intend on address the bitterness in the next batch. Aroma was not anything overwhelming although taste was more than expected. This stout has a wonderful deep roast dark chocolate flavor although I feel the peanut butter is subtle and possibly getting in the way. This beer was carbed at stout levels but cant help feeling the mouth feel is over carbed and wonder if its not the PB2 contributing in some way. As I said its a good beer now but I want to make it a great beer, welcome any advice. What Im planning on is adding more IBUs to balance (most like more in at 60 min and nothing at the end, although open to hopping it like a late hopped IPA for flavor) considering dropping the PB2 altogether and only going with a chocolate stout.
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.9 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 2 3.9 %
12.0 oz Victory Malt (25.0 SRM) Grain 3 3.9 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.6 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.6 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 2.6 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7 5.3 %
1.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 8 29.7 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 9 -
Also add on container of PB2 and a package of cocoa nibs to the secondary
Est Original Gravity: 1.094 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 9.0 %
Bitterness: 29.7 IBUs
Est Color: 33.3 SRM
This beer was brewed Nov 21st and first one cracked on march 17th. My impressions are that number one the bitterness is too low and needs to be increased to achieve a better BU:GU ratio. Its sweet, its good and drinkable for sure but seeking better balance and intend on address the bitterness in the next batch. Aroma was not anything overwhelming although taste was more than expected. This stout has a wonderful deep roast dark chocolate flavor although I feel the peanut butter is subtle and possibly getting in the way. This beer was carbed at stout levels but cant help feeling the mouth feel is over carbed and wonder if its not the PB2 contributing in some way. As I said its a good beer now but I want to make it a great beer, welcome any advice. What Im planning on is adding more IBUs to balance (most like more in at 60 min and nothing at the end, although open to hopping it like a late hopped IPA for flavor) considering dropping the PB2 altogether and only going with a chocolate stout.