greybarrel
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- Apr 18, 2013
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I'm a big fan of heavy thick dark beers. Stouts and porters etc. All the recipes I see call for a base of pale malts supplemented with dark roasted, black or chocolate malts. Is there something wrong with using only these and foregoing the pale base?
This is going to be my second batch. The first was Black Rock Miners stout. I put the whole can in two gallon sized carboys and it worked out well enough. This time I bought a bunch of roasted malts and thought I would try doing it my own way.
Here is the recipe I have in mind but I'm afraid there is a reason I haven't seen any all roasted malt recipes.
Oatmeal Chocolate Milk Stout
Dehusked roasted malt
Black malt
Chocolate malt
Roasted barley
Dark crystal malt
Dark spray malt
Oats
Chocolate powder
Coffee
Vanilla bean
Lactose
Fuggles
Cascade
Not sure of the amounts of each yet. I only have two gallon sized glass jugs to use as carboys.
Any help, ideas, guidance would be appreciated.
This is going to be my second batch. The first was Black Rock Miners stout. I put the whole can in two gallon sized carboys and it worked out well enough. This time I bought a bunch of roasted malts and thought I would try doing it my own way.
Here is the recipe I have in mind but I'm afraid there is a reason I haven't seen any all roasted malt recipes.
Oatmeal Chocolate Milk Stout
Dehusked roasted malt
Black malt
Chocolate malt
Roasted barley
Dark crystal malt
Dark spray malt
Oats
Chocolate powder
Coffee
Vanilla bean
Lactose
Fuggles
Cascade
Not sure of the amounts of each yet. I only have two gallon sized glass jugs to use as carboys.
Any help, ideas, guidance would be appreciated.