I want to make a chocolaty stout that I hope to eventually add some chilis to to try and make a Mexican "Hot" chocolate like stout (though I plan on brewing it first without). This is my first attempt. I thought the slight spicy rye character would play well with the chocolate taste I'm looking for.
Any opinions or recommendations, Thanks. Should I add or sub some #L of Caramel Malt
6 lbs 4.0 oz Munich Malt (9.0 SRM) |53.1 %
2 lbs Chocolate Rye Malt (250.0 SRM) |17.0 %
1 lbs Rye Malt (4.7 SRM) |8.5 %
8.0 oz Barley, Flaked (1.7 SRM) |4.3 %
8.0 oz Oats, Flaked (1.0 SRM) |4.3 %
8.0 oz Roasted Barley (300.0 SRM) |4.3 %
1 lbs Lactose [Boil for 15 min] |8.6 %
0.33 oz Warrior [15.00 %] - Boil 60.0 min |17.0 IBUs
1.00 oz Willamette [5.50 %] - Boil 20.0 min |11.4 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)
Any opinions or recommendations, Thanks. Should I add or sub some #L of Caramel Malt
6 lbs 4.0 oz Munich Malt (9.0 SRM) |53.1 %
2 lbs Chocolate Rye Malt (250.0 SRM) |17.0 %
1 lbs Rye Malt (4.7 SRM) |8.5 %
8.0 oz Barley, Flaked (1.7 SRM) |4.3 %
8.0 oz Oats, Flaked (1.0 SRM) |4.3 %
8.0 oz Roasted Barley (300.0 SRM) |4.3 %
1 lbs Lactose [Boil for 15 min] |8.6 %
0.33 oz Warrior [15.00 %] - Boil 60.0 min |17.0 IBUs
1.00 oz Willamette [5.50 %] - Boil 20.0 min |11.4 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)