worlddivides
Well-Known Member
Hi guys, I've been making my own beer recipes for a while now, and they've been coming out great, but I'm making a beer for my friend and his wife, based off of the various things that they like and I wanted your advice.
Originally I was thinking of just using 2-row barley as the base, but I remember making an English-style brown ale a while back that used Maris Otter as the base, and I really liked that flavor, so I was wondering how that would go as the base malt for a milk stout (a high ABV milk stout, as per my friend's wife's desire for an espresso stout near 7% ABV).
The basic idea is a mixture of an espresso stout with a milk stout, but I'm trying to get the balance right. I'm planning on using 1 pound of lactose for the milk side, but I'm not sure how much cold-brewed coffee to use for the coffee side.
Anyway, here's my recipe:
10 pounds of Maris Otter pale malt
1 pound of dry malt extract
0.5 pounds of roasted barley malt
0.5 pounds of Crystal 120L
0.5 pounds of flaked barley
0.25 pounds of chocolate malt
0.25 pounds of black patent malt
1 pound of lactose
1 ounce of Northern Brewer hops for 60 minutes
1 ounce of East Kent Goldings for 15 minutes
1 ounce of East Kent Goldings for 5 minutes
Cold brewed coffee in secondary - how much? I have noooo idea.
ABV: 6.75%
SRM: 32
IBU: 37
If you see anything that looks wrong or if you have any suggestions, I'd really appreciate it. Thanks in advance! I've only make 2 of my own stout recipes so far, so I'm far from experienced at it.
Originally I was thinking of just using 2-row barley as the base, but I remember making an English-style brown ale a while back that used Maris Otter as the base, and I really liked that flavor, so I was wondering how that would go as the base malt for a milk stout (a high ABV milk stout, as per my friend's wife's desire for an espresso stout near 7% ABV).
The basic idea is a mixture of an espresso stout with a milk stout, but I'm trying to get the balance right. I'm planning on using 1 pound of lactose for the milk side, but I'm not sure how much cold-brewed coffee to use for the coffee side.
Anyway, here's my recipe:
10 pounds of Maris Otter pale malt
1 pound of dry malt extract
0.5 pounds of roasted barley malt
0.5 pounds of Crystal 120L
0.5 pounds of flaked barley
0.25 pounds of chocolate malt
0.25 pounds of black patent malt
1 pound of lactose
1 ounce of Northern Brewer hops for 60 minutes
1 ounce of East Kent Goldings for 15 minutes
1 ounce of East Kent Goldings for 5 minutes
Cold brewed coffee in secondary - how much? I have noooo idea.
ABV: 6.75%
SRM: 32
IBU: 37
If you see anything that looks wrong or if you have any suggestions, I'd really appreciate it. Thanks in advance! I've only make 2 of my own stout recipes so far, so I'm far from experienced at it.