My fathers birthday is coming up and I decided I would craft a beer to his specifications. We sat down today and came up with the following.
He wants a Dry Stout that meets these criteria: very dark, very dry, thick (I take this to mean a lot of body), low on the bitter side, medium to medium-high on the alcohol, classic stout flavor so no funny ingredients.
Here's what I came up with:
7 lb Maris Otter
1 lb Flaked Barley
1 lb Roast Barley
8 oz Chocolate Malt
4 oz Black Patent
Hops will probably be an ounce of Northern Brewer (9.5%) for 60 minutes or whatever I have on hand that would put it around 30 IBU.
Thinking of mashing around 155-156.
I tend to use dry yeast in the form of S-05, Nottingham or Windsor, just because I always have, but I have no problems with using liquid if it's justified. In this case, I would most likely use Nottingham.
Any thoughts to what I have in mind would be greatly appreciated.
He wants a Dry Stout that meets these criteria: very dark, very dry, thick (I take this to mean a lot of body), low on the bitter side, medium to medium-high on the alcohol, classic stout flavor so no funny ingredients.
Here's what I came up with:
7 lb Maris Otter
1 lb Flaked Barley
1 lb Roast Barley
8 oz Chocolate Malt
4 oz Black Patent
Hops will probably be an ounce of Northern Brewer (9.5%) for 60 minutes or whatever I have on hand that would put it around 30 IBU.
Thinking of mashing around 155-156.
I tend to use dry yeast in the form of S-05, Nottingham or Windsor, just because I always have, but I have no problems with using liquid if it's justified. In this case, I would most likely use Nottingham.
Any thoughts to what I have in mind would be greatly appreciated.