I have a recipe for an imperial stout that I absolutely love but I've recently really gotten into cream stouts. Is it possible to convert my existing recipe? And if so how do I go about it?
Seeing the recipe would help a bit. Start by reducing the IBUs, incorporate chocolate malts and other more sedate dark roasts for some or all of the roasted barley, and add some lactose and crystal malt for residual sweetness.
