OMGTheyKilkenny
Member
I'm trying to brew a stout with the soul of a Belgian wit, or essentially do to white ale what CDA did to IPA. I've got most of my recipe, but I'm still trying to figure out which base malt would go best with this. I've got some two-row sitting around, which I understand is a good base malt for stout. Should I also incorporate some pilsner malt?
Fermentables:
6 lbs. Pilsner malt
4 lbs. Wheat
4 oz. Roasted barley
4 oz. Dark chocolate malt
4 oz. Crystal 120
Boil:
60 min: 1 oz. Fuggles
15 min: ½ tsp. Irish moss
15 min: ½ tsp. Wyeast beer yeast nutrient blend
5 min: .5 lb. Belgian candi sugar
5 min: 1 oz. Centennial hops
5 min: 1 oz. Coriander seed
5 min: 1 oz. Orange peel
Yeast: White Labs Belgian Wit Ale Yeast WL400
Fermentables:
6 lbs. Pilsner malt
4 lbs. Wheat
4 oz. Roasted barley
4 oz. Dark chocolate malt
4 oz. Crystal 120
Boil:
60 min: 1 oz. Fuggles
15 min: ½ tsp. Irish moss
15 min: ½ tsp. Wyeast beer yeast nutrient blend
5 min: .5 lb. Belgian candi sugar
5 min: 1 oz. Centennial hops
5 min: 1 oz. Coriander seed
5 min: 1 oz. Orange peel
Yeast: White Labs Belgian Wit Ale Yeast WL400
