Recent content by Alex_IL

Thanks Terek. I thought that the roasted malts make it a stout. Besides the style definition, what do you think about the recipe in general? Thanks, Alex

Hi all, I'm planning to brew my first ever stout. Up to now I have only brewed APAs and IPAs. I want to make it hoppy: :tank: 5 gal batch (partial boil of about 3 gal to start with) 3 Kg (6 lb 10 oz) of LME 7 oz chocolate malt 7 oz pale malt 7 oz roasted barley 7 oz special roast...

Yes, 5 gal...I'll try to increase it next time + doing a hop stand

Thanks Guys. It is the first time I hear about a hop stand. Did some reading - it sounds great! Definetly going to try it next time.

Hi, Just tasted my last brew (8 days after bottling). It has amazing hoppy aroma, and very good flavor. However, the aroma is definetly better (stronger) than flavor. How can I control this? The brew was with pale LME, with specialty grains. Hop profile: 1oz Chinook 15 min 1oz...

Thanks again! It definetly gives me some things to think about. Maybe I do prefer a hoopy stout...:D Even the so called "IPA"s I brewed so far were probably not as bitter as defined (~30 IBU), and had only 5-6 ABV. So perhaps my definitions are not precise.

Actually you hit a very interesting point (at least for me). I only drank one black IPA, and it made me go crazy (probably the best tasting beer I have ever had!). For me that was basically a very hoppy stout. Can you elaborate on the difference, and balance of sweetness, bitterness, and roast...

Hi, I'm quite new to home brewing (so far 5 brews, all with extract, 5gal). Starting now to design my next recipe - Black IPA. My question is - What is the difference of using pale malt extract and getting the dark flavours, aromas, and color from the specialty grains VS. Using a darker...