Hello Everyone
I`d like to brew a big Stout/Porter, best case scenario it is better than Lil`B, Soft DK or Imperial Biscotti Break
So I want to do a thick and sweet Stout but I also want it not to have too much alcohol, an abv around 6 would be perfect.
How do I achieve that?
Things I`m considering doing, to get a high FG:
- high mash temperature (maybe around 160F?)
- low-attenuating yeast (maybe Windsor?)
- adding unfermentable Sugars (caramel malts and pure maltodextrin?)
What kind of OG and FG would you recommend I`d aim for?
Thanks for your help
I`d like to brew a big Stout/Porter, best case scenario it is better than Lil`B, Soft DK or Imperial Biscotti Break
So I want to do a thick and sweet Stout but I also want it not to have too much alcohol, an abv around 6 would be perfect.
How do I achieve that?
Things I`m considering doing, to get a high FG:
- high mash temperature (maybe around 160F?)
- low-attenuating yeast (maybe Windsor?)
- adding unfermentable Sugars (caramel malts and pure maltodextrin?)
What kind of OG and FG would you recommend I`d aim for?
Thanks for your help