Wrathchild
Well-Known Member
- Joined
- Apr 11, 2021
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- 140
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I will be trying my 1st dry stout for my next brew. I'm looking for a roasty coffee flavor fairly dominate up front, but on the back end a bitter chocolate bite. So far for a 5 gallon batch I have 6.5lbs pale 2 row, 12oz roasted barley, 4oz of pale chocolate, and I was looking at the srm calculator and it didn't look jet black to me so I was gonna throw in 4 oz of black malt. Am I near a ballpark for my description? Or am I just gonna taste roasted barley. I would think fermenter additions could be needed for the chocolate kick but I honestly have no idea as this is my first run. Any thoughts or comments would be bada$$! I was also thinking of throwing a pound of Munich in as well