Hi Everyone,
I found this Shakespeare Stout extract recipe in an earlier thread. However, I'm a bit suspcious of it. Why use amber LME instead of Dark? In the past the Amber has not given me the color I was looking for.
Also, the rogue website says they use 135L-165L crystal malts. Could I use those as a substitue for the Special B?
High Gravity Brew had a Extract/Steep kit for "Thespian Stout", here's what it had:
Code:
Inspired by Rogues Shakespeare Stout
Starting Gravity = 1.064
Final Gravity = 1.014
IBU = 68
(5 gallons, extract with grains)
Ingredients (Included):
5.5 lb Muntons Amber LME
1.0 lb Muntons Amber DME
1.0 lb Briess 2-Row Pale Malt
0.5 lb Dingemans Special B
0.5 lb Muntons Chocolate Malt
0.25 lb Muntons Roasted Barley
0.5 lb Briess Flaked Oats
1 oz Cascade (Bittering 1st Addition)
1 oz Cascade (Bittering 2nd Addition)
1 oz Cascade (Flavoring)
1 oz Cascade (Finishing)
1 tsp. Irish moss
3/4 cup corn sugar to prime
Wyeast 1084 Irish Ale or WLP004 Irish Ale
I found this Shakespeare Stout extract recipe in an earlier thread. However, I'm a bit suspcious of it. Why use amber LME instead of Dark? In the past the Amber has not given me the color I was looking for.
Also, the rogue website says they use 135L-165L crystal malts. Could I use those as a substitue for the Special B?
High Gravity Brew had a Extract/Steep kit for "Thespian Stout", here's what it had:
Code:
Inspired by Rogues Shakespeare Stout
Starting Gravity = 1.064
Final Gravity = 1.014
IBU = 68
(5 gallons, extract with grains)
Ingredients (Included):
5.5 lb Muntons Amber LME
1.0 lb Muntons Amber DME
1.0 lb Briess 2-Row Pale Malt
0.5 lb Dingemans Special B
0.5 lb Muntons Chocolate Malt
0.25 lb Muntons Roasted Barley
0.5 lb Briess Flaked Oats
1 oz Cascade (Bittering 1st Addition)
1 oz Cascade (Bittering 2nd Addition)
1 oz Cascade (Flavoring)
1 oz Cascade (Finishing)
1 tsp. Irish moss
3/4 cup corn sugar to prime
Wyeast 1084 Irish Ale or WLP004 Irish Ale