Hi everyone,
I'm working on a stout recipe. I want it to have more milder chocolate notes than coffee / bitter roasted notes. I also had the idea to add some Belgian candi syrup at the end of the boil to give it some of those dark fruit notes found in a quad. This is the recipe I came up with and I'm looking for any feedback on it:
GRAIN:
HOPS:
2oz Northern Brewer, 60 min
1oz Goldings, East Kent, 30 min
1oz Fuggles, 20 min
1oz Fuggles, 5 min
Yeast: WLP007 (Dry English Ale)
** Would swapping out either the black patent or the roasted barley for Carafa III help because it might be milder? I don't want to eliminate the roasted coffee like flavors, just tone them down in comparison to the milder and perhaps sweeter chocolate notes.
I'm working on a stout recipe. I want it to have more milder chocolate notes than coffee / bitter roasted notes. I also had the idea to add some Belgian candi syrup at the end of the boil to give it some of those dark fruit notes found in a quad. This is the recipe I came up with and I'm looking for any feedback on it:
GRAIN:
- 14# American 2 Row
- 2# Crystal 60
- 8 oz Black Patent Malt **
- 8 oz Roasted Barley **
- 1# Chocolate Malt
- 1# D-180 Belgian Candi Surup
HOPS:
2oz Northern Brewer, 60 min
1oz Goldings, East Kent, 30 min
1oz Fuggles, 20 min
1oz Fuggles, 5 min
Yeast: WLP007 (Dry English Ale)
** Would swapping out either the black patent or the roasted barley for Carafa III help because it might be milder? I don't want to eliminate the roasted coffee like flavors, just tone them down in comparison to the milder and perhaps sweeter chocolate notes.