fromhereon
Well-Known Member
I was hoping someone could give me some pointers here. I have been working on a recipe for a Russian Imperial Stout. First I should tell you I have been using Stones Russian Imperial stout as kind of an example of what I want my beer to be like. Very Very Dark/ Strong But Still pretty smooth.
Anyway I have gotten to the point where the beer is getting strong enough but Its becoming to harsh. It has a strong astringent bitterness to it. I assume this is from the Black Malt and Roasted Barley But I dont really want to cut them back because as it is right now I really wouldnt mind it being a little stronger. (Right now I'm at 1lb of Black Malt and 1lb of Roasted Barley for a 5 gallon Batch)
So basically I'm wondering how I can get a stronger bolder flavor without this harshness.
For example:
-Will debittered malt make a big differance
-Do You think it would make a big differance if I added a bunch of more lightly roasted grains to the grist.
Thanks in advance. Im pretty much stumped here.
-Dan
Anyway I have gotten to the point where the beer is getting strong enough but Its becoming to harsh. It has a strong astringent bitterness to it. I assume this is from the Black Malt and Roasted Barley But I dont really want to cut them back because as it is right now I really wouldnt mind it being a little stronger. (Right now I'm at 1lb of Black Malt and 1lb of Roasted Barley for a 5 gallon Batch)
So basically I'm wondering how I can get a stronger bolder flavor without this harshness.
For example:
-Will debittered malt make a big differance
-Do You think it would make a big differance if I added a bunch of more lightly roasted grains to the grist.
Thanks in advance. Im pretty much stumped here.
-Dan