McKnuckle
Well-Known Member
These fermentables produced a very mellow stout with a sweet backbone and a bit of tang. If you drink Sam Smith critically, you'll notice it has barely any roast character at all.
The beer I brewed is appropriately dark, but not black; in the light it shows a deep ruby color. It could be that a touch of proper UK chocolate malt (not pale choc.) or even roasted barley might be advised. Of course I'm going to tweak this a little and experiment. I think the dark crystal, brown malt, and treacle (or invert #3, or a combo) are keepers in the recipe.
Also, as noted, I'm going to re-brew with Wyeast 1469, which at least comes from Yorkshire. I have that going with a couple of other British recipes now, playing with the temp schedule. Once settled on temps I'll apply that to the stout. Safale S-04 is probably a little too clean with this beer, as the classic Sam Smith diacetyl and je ne sais quoi are missing.
Even if you ignore the chocolate addition, it's a very nice beer!
The beer I brewed is appropriately dark, but not black; in the light it shows a deep ruby color. It could be that a touch of proper UK chocolate malt (not pale choc.) or even roasted barley might be advised. Of course I'm going to tweak this a little and experiment. I think the dark crystal, brown malt, and treacle (or invert #3, or a combo) are keepers in the recipe.
Also, as noted, I'm going to re-brew with Wyeast 1469, which at least comes from Yorkshire. I have that going with a couple of other British recipes now, playing with the temp schedule. Once settled on temps I'll apply that to the stout. Safale S-04 is probably a little too clean with this beer, as the classic Sam Smith diacetyl and je ne sais quoi are missing.
Even if you ignore the chocolate addition, it's a very nice beer!