Before Christmas I made a ruby ale that turned out pretty well considering it was my first brew. Anyway, I want to do a stout next. Recipes are typically too complex or too simple so I have put together the following from a bunch of different sources:
For 20 litres (5 US gallons).
1.5kg (3.3lb) Muntons dark LME
55g (1.9oz) East kent Golding Hops
1 kg (3.5oz) Brewing Sugar
10g (0.35oz) Mangrove Jack British Ale Yeast
340g (12oz) Roasted barley
250g (8.8oz) Crystal Malt
350g (12.3oz) Black Malt crushed
Do the proportions of barley, crystal and black malt look sensible?
Should they be steeped at the beginning of the boil? Or should I steep them separately and then add that liquid at a later stage?
I'm only going to do one hop addition which is goldings for bittering at the beginning of the boil. Would some finishing hops normally be added to a dry stout?
Any help/advice etc. much appreciated.
For 20 litres (5 US gallons).
1.5kg (3.3lb) Muntons dark LME
55g (1.9oz) East kent Golding Hops
1 kg (3.5oz) Brewing Sugar
10g (0.35oz) Mangrove Jack British Ale Yeast
340g (12oz) Roasted barley
250g (8.8oz) Crystal Malt
350g (12.3oz) Black Malt crushed
Do the proportions of barley, crystal and black malt look sensible?
Should they be steeped at the beginning of the boil? Or should I steep them separately and then add that liquid at a later stage?
I'm only going to do one hop addition which is goldings for bittering at the beginning of the boil. Would some finishing hops normally be added to a dry stout?
Any help/advice etc. much appreciated.