The stout I made the other day was tragically overcarbonated due to my failure to label gas disconnects, but now it's corrected enough to drink, and I am loving it. It's like someone made a low-powered derivative of Old Rasputin to compete with things like Murphy's.
I'm not crazy about the hops, though. I used Kent Goldings because that's what my old recipe said to do. I am thinking I would like to keep using them for bittering but use a lot of Crystal for flavor and aroma. Has anyone here tried Crystal in stout? I seem to be drawn to Crystal.
I think it also needs an alcohol boost, but not a lot. I don't want to add a lot of grain, though. It's okay if the body is the same or slightly lighter. What if I dump table sugar in it next time? I would like to end up somewhere around 6.5% ABV so I'll know I drank a beer and not malta. Beersmith thinks 12 ounces will do it.
Right now it's a session beer.
I'm not crazy about the hops, though. I used Kent Goldings because that's what my old recipe said to do. I am thinking I would like to keep using them for bittering but use a lot of Crystal for flavor and aroma. Has anyone here tried Crystal in stout? I seem to be drawn to Crystal.
I think it also needs an alcohol boost, but not a lot. I don't want to add a lot of grain, though. It's okay if the body is the same or slightly lighter. What if I dump table sugar in it next time? I would like to end up somewhere around 6.5% ABV so I'll know I drank a beer and not malta. Beersmith thinks 12 ounces will do it.
Right now it's a session beer.