chris_
Member
I want to start developing my own dry irish stout extract recipe. I've made one before from a kit that I really liked. I have a few different kinds of yeast (wyeast irish ale & nottingham), hops (east Kent Goulding & fuggled), and specialty grains to try experimenting with.
My question is about specialty grains though. In the recipe kit I liked I steeped a pound of roasted barely at 165F for 20min before boiling. I'm thinking that using a blend of crystal malt and roasted barely could be nice but I'm not sure on the ratio. Seems like it would be pretty different for extract than all grain.
Does 75% roasted barely, 25% crystal malt, sound like a good place to start? Does anyone have any experience with this kind of brew?
Thanks!
My question is about specialty grains though. In the recipe kit I liked I steeped a pound of roasted barely at 165F for 20min before boiling. I'm thinking that using a blend of crystal malt and roasted barely could be nice but I'm not sure on the ratio. Seems like it would be pretty different for extract than all grain.
Does 75% roasted barely, 25% crystal malt, sound like a good place to start? Does anyone have any experience with this kind of brew?
Thanks!