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just safale 04 .25oz columbus hops 60mins .25 @ 30 mins how would this recipe taste compared to the one i already had? do you think it would taste caramelly enough?

thank you for your insight. i am mashing all of my grains. i am useing the program "brew target". i am trying to use as much crystal malt as possible to add as much caramel flavor as possible. i dont want to use real caramel. the dark extract is actually "dark malt extract"

yeah this is my first beer that i have designed all by myself. my goal is that it tates like a carmel stout. do you think this would be caramelly enough? and as for the salt i plan to add it after the priming processis colplete i think i will be using swing caps so i will just swing them...

So I want to have a very caramelly stout. After much revising this is the current recipe. Tell me what you think everything except the extract is mashed. Using brew target as my program dark extract: 4lb crystal 20: 2lb crystal 40: 1lb crystal 120: 1lb special b: 1lb roasted...

im adding a bunch of crystal because i want it to be as carmelly as possible, is there a better way you would reccommend doing this

straight glucose would be ideal.

so this is what i have now: crystal 20: 5lb special B: 3 lb crystal 120: 1 lb crystal 40: 1lb roasted barley: half a pound black malt: fourth of a pound chocolate malt: fourth of a pound

all of your suggestions are very helpful

what are your reasons for thiese suggestions?

yeah i am using brew target which is a simular program. im just concered that it it might be to strong sdo to the speciality grains, just wanted to get other people's opion on it.

i am attempting to make a sweet and salty carmel stout. i want the crystal flavor to come from crystal malts recipe: 3lb crystal 120 1lb roasted barly 6.5lb pale extract hopped with .4oz of columbus 60mins are my specialty grains to over powering? i do enjoy a strong stout, but...