stout second attempt

[Funkychef]

Just a bit of feedback wanted on a dry stout recipe.
I did a oatmeal stout last year which was nice but was looking for more coffee flavor.


Im looking for a nice apparent coffee, toffee and chocolate flavor in a dry stout.
Is my roast grains too much or should it be ok?
(Dry Stout)

Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.93 %
Colour (SRM): 30.9 (EBC): 60.9
Bitterness (IBU): 29.2 (Average)

78% American 2-Row
9% Roasted Barley
7% Wheat Malt
6% Chocolate

0.8 g/L Nugget (12% Alpha) @ 60 Minutes (Boil)
0.6 g/L Fuggles (5.7% Alpha) @ 5 Minutes (Boil)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05

 

[JonM]

Hey, one way to find out, right? I'm sitting here heating up strike water for a stout that uses about 6% roast, but if you're after more roasty flavor 9% shouldn't hurt. If you're looking for toffee flavor, try adding an equal amount of c-60 too.