Noob_Brewer
Well-Known Member
So Ive brewed ONE imperial stout and it came out pretty good (9.4% ABV) From the roasted grains part I used 1lb roasted barley (4.8%), 1lb carafa special III (4.8%), and 0.5lb chocolate wheat (2.4%) which equated to 12% of my total grain bill collectively. Got nice, intense roasted coffee (not burnt) but the balance with chocolate/dark chocolate wasn't there. Very little chocolate notes compared to roasted coffee. So now for my second shot, Im wanting to improve the coffee/chocolate so they are more balanced. Im unsure whether I want to simply shift the balance from roasted barley to more chocolate wheat OR simply up the roasted grain % with adding more chocolate wheat and/or chocolate malt (Briess). Never used chocolate malt before but descriptions state "rich coffee" --- umm ok that's counterintuitive lol.
Could this be as simple as 4.2% each of roasted barley, carafa special III, chocolate wheat or add in chocolate malt as well for a 4th roasted grain type.
So wanting to see what others have done to strike a better balance between coffee roast/chocolate from the grains. Not interested in actual chocolate/vanilla/coffee additions later on. Just want to improve this portion of grain bill.
Thanks.
Could this be as simple as 4.2% each of roasted barley, carafa special III, chocolate wheat or add in chocolate malt as well for a 4th roasted grain type.
So wanting to see what others have done to strike a better balance between coffee roast/chocolate from the grains. Not interested in actual chocolate/vanilla/coffee additions later on. Just want to improve this portion of grain bill.
Thanks.