GrantH
Well-Known Member
I want to make a basic, yet good, sweet stout that will allow me a solid base to build off of. I don't want a milk stout, so no lactose. I want the "needed" slight roasted barley flavor while allowing the sweetness of some caramel malt to come through. The caramel I'm not sure which to use exactly...but I will be looking into that today. So far I've got...
OG 1.050
FG 1.014
American WLP008
Pale 8.2#
Roasted .77#
Caramel .92#
East Kent Goldings 1oz. @ 60 min. / no aroma addition.
I want this to be a "small" beer but, I'm wondering..
-Is that enough roasted or if I should add some black malt to sub some of the pale.
-All of the recipes I have seen both lactose and chocolate malt...why? Can you not make a basic sweet stout without turning it into a milk stout? lol
OG 1.050
FG 1.014
American WLP008
Pale 8.2#
Roasted .77#
Caramel .92#
East Kent Goldings 1oz. @ 60 min. / no aroma addition.
I want this to be a "small" beer but, I'm wondering..
-Is that enough roasted or if I should add some black malt to sub some of the pale.
-All of the recipes I have seen both lactose and chocolate malt...why? Can you not make a basic sweet stout without turning it into a milk stout? lol