Hey, I've gotten a friend into brewing and ordered his first set of ingredients yesterday. On the last second, he suggested making a dark/black beer and, feeling bold and experimental, I just adapted the simple planned recipe to be really dark.
Now I'm wondering, what results will I get? Will it be alright? Here's the recipe:
For 12 liters, partial, short boil:
1kg DME, Dark,
1kg DME, Dark, late addition,
300g Chocolate malt, around 350 L
20g chinook for bittering, around 26 IBUs at 5 min*
40g chinook hop stand at 170F
40g chinook dry hop for 7 days
(* We'll boil for 15 minutes but as we lack cooling facilities I'm putting an extended boil time of 10 minutes in the no chill section in brewer's friend, hence the late addition and comparatively high IBUs)
Nottingham yeast at low temps to start, around 60F, raising to around 70F after about 2-3 days.
What can I expect? I'm not really looking for a specific style, but those this fit any style decently? Should I change our hop schedule, increase the bittering charge perhaps? I've never used chocolate malt or dark DME...
Now I'm wondering, what results will I get? Will it be alright? Here's the recipe:
For 12 liters, partial, short boil:
1kg DME, Dark,
1kg DME, Dark, late addition,
300g Chocolate malt, around 350 L
20g chinook for bittering, around 26 IBUs at 5 min*
40g chinook hop stand at 170F
40g chinook dry hop for 7 days
(* We'll boil for 15 minutes but as we lack cooling facilities I'm putting an extended boil time of 10 minutes in the no chill section in brewer's friend, hence the late addition and comparatively high IBUs)
Nottingham yeast at low temps to start, around 60F, raising to around 70F after about 2-3 days.
What can I expect? I'm not really looking for a specific style, but those this fit any style decently? Should I change our hop schedule, increase the bittering charge perhaps? I've never used chocolate malt or dark DME...