Brewbro29
Active Member
- Joined
- Apr 24, 2014
- Messages
- 39
- Reaction score
- 2
Hey guys, tomorrow is brew day and I needed some help with the recipe. I'm planning to brew a raisin stout and wanted to get some opinions on it thus far:
15 lb. 2-Row Pale Malt (75%)
1.5 lb. Belgian Special B (7.5%)
1.5 lb. Chocolate Malt (7.5%)
2 lb. Black Malt (10%)
1 oz. Millenium @ 60 min.
1 oz. Millenium @ 40 min.
1 oz. Chinook @ 1 min.
Danstar Nottingham Ale Yeast
Yield: 5 Gal.
OG: 1.108
11.1%ABV
Do you think the roasted malts take up too much of the grainbill? I don't want it to be too astringent but still have a little coffee/licorice flavor. Let me know! Thanks!
15 lb. 2-Row Pale Malt (75%)
1.5 lb. Belgian Special B (7.5%)
1.5 lb. Chocolate Malt (7.5%)
2 lb. Black Malt (10%)
1 oz. Millenium @ 60 min.
1 oz. Millenium @ 40 min.
1 oz. Chinook @ 1 min.
Danstar Nottingham Ale Yeast
Yield: 5 Gal.
OG: 1.108
11.1%ABV
Do you think the roasted malts take up too much of the grainbill? I don't want it to be too astringent but still have a little coffee/licorice flavor. Let me know! Thanks!