MorBeer83
Active Member
- Joined
- Jun 28, 2014
- Messages
- 31
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HI! I have to brew a winter beer and I choose export stout as base recipe.
This is the recipe I came to:
50% maris otter - cause I like it as base malt
20,3% Munich - for a dry caramellines touch
13,5% flaked barley - mouthfeel
6,8% turbinado sugar - dry the beer and add a touch of rhum character
4,7% black malt - for bittersweet chocolate
4,7% weyermann carafa 3 special - more smooth chocolate and roasted character
In secondary 3 kg of cherries ( I'm searching for sour ones) and one vanilla stick.
Magnum hops only at 60 for 27,6 ibu.
US05 for yeast.
This is for 6,6 gallons in the fermenter with an og of 1.070.
I really appreciate any critique, advice or swear ;-)
Thanks!
This is the recipe I came to:
50% maris otter - cause I like it as base malt
20,3% Munich - for a dry caramellines touch
13,5% flaked barley - mouthfeel
6,8% turbinado sugar - dry the beer and add a touch of rhum character
4,7% black malt - for bittersweet chocolate
4,7% weyermann carafa 3 special - more smooth chocolate and roasted character
In secondary 3 kg of cherries ( I'm searching for sour ones) and one vanilla stick.
Magnum hops only at 60 for 27,6 ibu.
US05 for yeast.
This is for 6,6 gallons in the fermenter with an og of 1.070.
I really appreciate any critique, advice or swear ;-)
Thanks!
