I've created a couple batches from extract kits and looking to expand a bit and create (or at least modify) a recipe so I can tailor it a bit. I'm looking to create a stout with a caramel flavor profile.
Ingredients
Extract
3 lbs Light DME - during boil
3 lbs Light DME - at knockout
Steeping Grains
.5 lbs Crystal Malt 20L
.5 lbs Crystal Malt 40L
.25 lbs Crystal Malt 120L
.25 lbs Special B
1 lbs Chocolate Malt
1 lbs Black Patent Malt
.25 lbs Roasted Barley
Hops
.75oz Nugget (11%) - 60 min
.75 Fuggles (4.5%) - 30 min
Yeast
Irish Ale Yeast (Wyeast WLP004)
Bottling
4 oz Honey
Est OG: 1.056
Est FG: 1.015
Est ABV: 5.3%
Bitterness: 46.3 IBU
Est Color: 55.7 SRM
I'm really hoping the Crystal malts and Special B really brings out the caramel flavor and that the Chocolate/Black Patent/Roast Barley don't overpower it. I'm hoping the honey gives just a light bit of sweetness to complement the crystal flavor. The color is past the recommended guidelines for a sweet stout, so not sure if I should cut back on the darker malts or not.
Ingredients
Extract
3 lbs Light DME - during boil
3 lbs Light DME - at knockout
Steeping Grains
.5 lbs Crystal Malt 20L
.5 lbs Crystal Malt 40L
.25 lbs Crystal Malt 120L
.25 lbs Special B
1 lbs Chocolate Malt
1 lbs Black Patent Malt
.25 lbs Roasted Barley
Hops
.75oz Nugget (11%) - 60 min
.75 Fuggles (4.5%) - 30 min
Yeast
Irish Ale Yeast (Wyeast WLP004)
Bottling
4 oz Honey
Est OG: 1.056
Est FG: 1.015
Est ABV: 5.3%
Bitterness: 46.3 IBU
Est Color: 55.7 SRM
I'm really hoping the Crystal malts and Special B really brings out the caramel flavor and that the Chocolate/Black Patent/Roast Barley don't overpower it. I'm hoping the honey gives just a light bit of sweetness to complement the crystal flavor. The color is past the recommended guidelines for a sweet stout, so not sure if I should cut back on the darker malts or not.