I would like to brew some different all grain recipes of imperial stouts over the winter to give away next year or the year after and I would like to know which specialty grain combinations might give the stout a more complex lingering taste than just using one or two specialty malts. I have both pale brewer's malt or Maris Otter malt but I am open to trying a different base malt too.
I have used roasted barley, black patent malt, some crystal malt and chocolate malt to make good imperial stouts but these have usually produced a more uniform taste when sipping instead of something more complex. Perhaps using carafa ma;t, special malt, special B, aeromatic malt, victory malt, biscuit malt might be options but i don't want to make a kitchen sink type of recipe. I would like to avoid a harsh strong bitter taste though because I will be giving these away and not everyone might like it that way. Thank you.
I have used roasted barley, black patent malt, some crystal malt and chocolate malt to make good imperial stouts but these have usually produced a more uniform taste when sipping instead of something more complex. Perhaps using carafa ma;t, special malt, special B, aeromatic malt, victory malt, biscuit malt might be options but i don't want to make a kitchen sink type of recipe. I would like to avoid a harsh strong bitter taste though because I will be giving these away and not everyone might like it that way. Thank you.