fartmancometh
New Member
- Joined
- Nov 15, 2018
- Messages
- 3
- Reaction score
- 0
Hey everyone, haven't posted here before but have learned a ton just lurking. Had a question about a bitter style beer I'm looking to brew for the holidays. Here's the recipe I'm playing with:
10 gallon
15 lbs Maris otter
1 lb TF pale chocolate malt
60 min with EKG - probably 1-2 oz depending on the batch I get and maybe some late additions or whirlpool? Looking for just enough bitterness for balance.
Yeast - London 3@64
Mash at 152-154 for 60
Thinking an OG of around 1.045 getting it down so it's around 4%.
Anyways, my main question is about the chocolate malt. I've never worked with it so not sure how it will work in this recipe or if it's too much. Any suggestions or advice? Thanks!
10 gallon
15 lbs Maris otter
1 lb TF pale chocolate malt
60 min with EKG - probably 1-2 oz depending on the batch I get and maybe some late additions or whirlpool? Looking for just enough bitterness for balance.
Yeast - London 3@64
Mash at 152-154 for 60
Thinking an OG of around 1.045 getting it down so it's around 4%.
Anyways, my main question is about the chocolate malt. I've never worked with it so not sure how it will work in this recipe or if it's too much. Any suggestions or advice? Thanks!