? about cloning a brew that uses roasted and chocolate grain

[Woody1911a1]

Hi guys , I'm going to try to clone this


and i've never brewed with either roasted or chocolate barley . actually this is my first all grain even though i've been brewing extract for ages (almost 3 mos )

this will be a BIAB and playing with this



my big Question is ..... how much of either roasted or chocolate is enough w/o being too much especially combined ?


secondary questions would be how the he** do they get it up to 9.8 ABV ? the calculator says over 19#s of 2-row .

also thinking of hopping in the order they have listed at 1 oz of cascade and 1/2 of ea of the others at 20 min intervals .


thanx in advance .

i'd rather have a brew that was a lil under flavored than one over flavored .

 

[chickypad]

It looks like it's an English strong ale and not a stout or porter so I think you need to back down on the roasted malts - is the commercial beer amber in color? I would keep it to more like 1/4 to 1/2 lb total, probably just an oz or two of roasted barley and the rest chocolate. It looks like maris otter or other UK malt would be a better choice for base, and yes to get that strength you'll likely need 20+ lb of malt. Your efficiency may be lower than you're used to with such a big grainbill so you might want to prepare for that, either with some extra DME on hand or consider collecting a larger volume and boiling down. What yeast are you using? Make sure to to a big healthy starter.

 

[Woody1911a1]

hey chicky , thanx for the reply

this beer is DARK as in you can't see light through your glass .

smooth and earthy not bitter , but that may be due to aging .

hey even if i don't clone it , 'twill be nice to come up with something close .

newbie ? will i notice the difference between american 2-row and marris-otter ?

on my journey from extract to AG and don't have a problem buying another 50# sack of grain .

 

[chickypad]

Is there a heavy roast character? Maybe you could go up a little if so. I plugged your recipe in Beersmith with 19 lb pale malt, the lb of C-60, 6 oz chocolate and 2 oz roasted barley and it gives me 27 SRM which is tipping into stout color range but would not be nearly roasty enough for a stout. There's a pretty distinct difference between american 2-row and MO but you could certainly make this beer with any base if you're not trying so much for clone.

 

[Woody1911a1]

srm is given as 33 .

why can't they just print the recipe on the bottle