B33F
Member
- Joined
- Jan 26, 2013
- Messages
- 19
- Reaction score
- 3
So this'll be my first Imp Stout and I really like creating my own recipes so i figured i'd have a go after doing some research into what it is that make a stout... I brew in metric so I'll be giving the malt bill in % and the hops in IBUs.
This is a partial mash brew cause I like the flavors that real malts give me alongside DME.
Extra light DME 39.5%
Maris Otter Pale Malt 26.3%
Munich 13.2%
Caramel 60 7.9%
Brown Sugar 5.3%
Carafa II 3.9%
Pale Chocolate 3.9%
Chinook (13.1%) 60 min 79,7 IBUs
I'll mash all that at about 143.5 F (63 C) for 75 mins because I have my beers have a tendency to be sweeter than I'd expect so I'm trying to dry them out with the a lower mashing temp.
I usually get circa 8% higher OG than what Beersmith estimates so that's giving me a OG of 1.100 and I was planning on using US-05.
So anyway, comments and crits are welcome.
This is a partial mash brew cause I like the flavors that real malts give me alongside DME.
Extra light DME 39.5%
Maris Otter Pale Malt 26.3%
Munich 13.2%
Caramel 60 7.9%
Brown Sugar 5.3%
Carafa II 3.9%
Pale Chocolate 3.9%
Chinook (13.1%) 60 min 79,7 IBUs
I'll mash all that at about 143.5 F (63 C) for 75 mins because I have my beers have a tendency to be sweeter than I'd expect so I'm trying to dry them out with the a lower mashing temp.
I usually get circa 8% higher OG than what Beersmith estimates so that's giving me a OG of 1.100 and I was planning on using US-05.
So anyway, comments and crits are welcome.