JediJoel
Well-Known Member
Working on developing a cream stout recipe. This is a 5.5 gal PM batch. Not sure about the yeast yet. I think Wyeast 1272 at low temps would be nice but also thinking of a more traditional British yeast. I love Munich malt but will this be cloying?
Amount Item
3.00 lb Amber Dry Extract (12.5 SRM)
3.50 lb Munich Malt (9.0 SRM)
1.50 lb White Wheat Malt (2.4 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
1.00 oz Nugget [12.20 %] (60 min)
0.50 lb Milk Sugar (Lactose) (0.0 SRM)
Amount Item
3.00 lb Amber Dry Extract (12.5 SRM)
3.50 lb Munich Malt (9.0 SRM)
1.50 lb White Wheat Malt (2.4 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
1.00 oz Nugget [12.20 %] (60 min)
0.50 lb Milk Sugar (Lactose) (0.0 SRM)