For my 250th beer I'm planning an imperial stout -- something that flirts with being an American barleywine in terms of bitterness and hops, but with too much roast for the style. Here's what I have so far for a 1 gallon batch:
5.5 lbs. English pale malt
0.25 lbs. crystal rye
0.25 lbs. chocolate
0.25 lbs. chocolate rye
0.25 lbs. Carafa III Special
0.5 lbs. dextrose
10 g Magnum @ 60
14 g Lotus @ 5
14 g Bergamot @ 5
Nottingham (1 packet)
It should come in at around 1.140, which Nottingham can handle, albeit grudgingly. Lotus and Bergamot are citrus (and especially orange) forward.
Does it need some Munich (any recipe could do with a pound of Munich?) More chocolate/black patent/roasted barley? More malt and less sugar? Interested to hear any feedback.
5.5 lbs. English pale malt
0.25 lbs. crystal rye
0.25 lbs. chocolate
0.25 lbs. chocolate rye
0.25 lbs. Carafa III Special
0.5 lbs. dextrose
10 g Magnum @ 60
14 g Lotus @ 5
14 g Bergamot @ 5
Nottingham (1 packet)
It should come in at around 1.140, which Nottingham can handle, albeit grudgingly. Lotus and Bergamot are citrus (and especially orange) forward.
Does it need some Munich (any recipe could do with a pound of Munich?) More chocolate/black patent/roasted barley? More malt and less sugar? Interested to hear any feedback.