Finn
Well-Known Member
Hi guys! So I'm homing in on my perfect recipe for dry Irish stout. One of the things that my stout lacks is that white head that Guinness has. It's tan in my stuff. I ditched the chocolate malt; no diff. Now I'm thinking maybe it's my base malt.
So I just went and filled what might be my weirdest grainbill yet : Four pounds of flaked barley, a pound and a half of roast barley ... and six pounds of pilsner malt.
Anybody tried this? Does it produce the coveted white head? I plan to boil it an extra 30 minutes to minimize the bad-lager flavor -- read the thread from the fellow who's making an APA with it -- any other advice?
Cheers!
--Finn
p.s. I got excited and added a pound of Crystal 10 as well. Now that I did, I'm kicking myself. There goes my white head! Damn it!
So I just went and filled what might be my weirdest grainbill yet : Four pounds of flaked barley, a pound and a half of roast barley ... and six pounds of pilsner malt.
Anybody tried this? Does it produce the coveted white head? I plan to boil it an extra 30 minutes to minimize the bad-lager flavor -- read the thread from the fellow who's making an APA with it -- any other advice?
Cheers!
--Finn
p.s. I got excited and added a pound of Crystal 10 as well. Now that I did, I'm kicking myself. There goes my white head! Damn it!