sideshow_ben
Well-Known Member
Hi all. I entered a chocolate-milk stout at my local beer-brewing club last night and, although it won first place for non-themed beer (yay!) I got some interesting feedback and I don't know how to implement it. If anyone here can provide some thoughts, I'd be very grateful.
Partial Mash at 155F for 60 min then sparged:
1/2 lb Black Malt
1/2 lb Chocolate Malt
2 1/2 lb Amber Malt
Boil for 60 min in 3-gallons liquor with:
6.6 lb Munich Malt Syrup
1 lb lactose
1/2 oz Willamette Hops
1/2 oz Chinook Hops
Add at last 10 minutes:
13 oz 72% dark belgian chocolate
3 oz Schafer-Berger Cacao
1 tsp Irish Moss
Fermented for 1 week (primary) and 1 week (secondary) with Wyeast London Ale yeast.
Comments that I received included.
* Dark malts make the flavor astringent, not as smooth as it could be. Try some oats to help smooth out the beer. (my note: I was thinking that I should have used de-bittered chocolate malt instead)
* I want the body to be amped up a bit.
* For all that lactose I was hoping for a smoother mouthfeel
* Was expecting more sweetness from the lactose
* Too much coffee flavor
I'm not really sure how to tinker a recipe, so any help is appreciated!
Partial Mash at 155F for 60 min then sparged:
1/2 lb Black Malt
1/2 lb Chocolate Malt
2 1/2 lb Amber Malt
Boil for 60 min in 3-gallons liquor with:
6.6 lb Munich Malt Syrup
1 lb lactose
1/2 oz Willamette Hops
1/2 oz Chinook Hops
Add at last 10 minutes:
13 oz 72% dark belgian chocolate
3 oz Schafer-Berger Cacao
1 tsp Irish Moss
Fermented for 1 week (primary) and 1 week (secondary) with Wyeast London Ale yeast.
Comments that I received included.
* Dark malts make the flavor astringent, not as smooth as it could be. Try some oats to help smooth out the beer. (my note: I was thinking that I should have used de-bittered chocolate malt instead)
* I want the body to be amped up a bit.
* For all that lactose I was hoping for a smoother mouthfeel
* Was expecting more sweetness from the lactose
* Too much coffee flavor
I'm not really sure how to tinker a recipe, so any help is appreciated!