fightingfreuds
Active Member
Brewed a dark and roasty stout on sunday that's fermenting strongly. Used a lot of chocolate rye and some roasted barley so this will be a black one that I'll let sit until the winter. I was thinking of kicking up the fermentable sugar a little as abv will probably be low, looking for some opinions.
5 gal
2 Row US 10.5 lb
Chocolate Rye 2 lb
Roasted Barley 11.5 oz
Crystal 80 7.5 oz
Rye 4.8 oz
Kent Goldings 1 oz 60 min
Cascade 1 oz 60 min
2 tsp pumpkin pie spice 5 min
Mint extract, vanilla beans, pumpkin pie spice in secondary TBD
OG was 1.55
using WLP002 so brew target estimates 4.6 abv.
Think adding honey/molasses/maple syrup would be acceptable after primary fermentation, prior to adding secondary items? Don't mind waiting on it as long as it's drinkable 5 months from now.
5 gal
2 Row US 10.5 lb
Chocolate Rye 2 lb
Roasted Barley 11.5 oz
Crystal 80 7.5 oz
Rye 4.8 oz
Kent Goldings 1 oz 60 min
Cascade 1 oz 60 min
2 tsp pumpkin pie spice 5 min
Mint extract, vanilla beans, pumpkin pie spice in secondary TBD
OG was 1.55
using WLP002 so brew target estimates 4.6 abv.
Think adding honey/molasses/maple syrup would be acceptable after primary fermentation, prior to adding secondary items? Don't mind waiting on it as long as it's drinkable 5 months from now.