Hi,
I am planning to brew a Dry Stout with toasted, coffee and biscuit flavor, so I thought of using about 10% Simpson's Brown malt and 5% Briess' Special Roast.
Is the amount of Special Roast appropriate? I see it being used in very small quantities. Also about the amount of Brown malt, whether I could use more or not and what to expect from it; never used it.
I am using Dry English yeast to get... well... dry. Don't want fruity or malty-sweet., and I don't know whether I need to go lower in the IBUs since I am not using any caramel malt and I am using a very attenuating yeast.
I have only brewed two stouts so far (completely different recipes) and I didn't like much the results, I found them too harsh, probably from using Carafa III. I hope that with Chocolate and a small amount of roasted barley and won't get that feeling.
Thanks!
Dry Stout
Moderator: slothrob
Dry Stout
Ricardo - http://cervejarte.org/blog
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- brewmeisterintng
- Strong Ale
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NB Dry Irish Stout
I just kegged the Northern Brewer Dry Irish Stout (All Grain). You can get the recipe from their web site. I was concerned that it didn't have any black patent. It used a pound of Simpsons Roasted Barley for its flavor. They aced it. It is one great brew. It is defiantly logged in the brew again category.
I used an ounce of East Kent Goldings at 60 and 40 minutes each. Hope this helps.
I used an ounce of East Kent Goldings at 60 and 40 minutes each. Hope this helps.
What's your taste?
It really depends on what type of taste you are looking for. I favor Black Patent and roasted Barley but that's what makes homebrewing so fun, the testing of new things. Good luck with your stout!
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