Bostrows128
Well-Known Member
- Joined
- Mar 2, 2018
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Diving into the realm of all grain here! Not completely a newb (came up from the ranks of extract, partial mash, and moving into the big leages). That being said my personal tap water is pretty poopy, leaves my beers a tad bit watery and my wines a bit skunky so I'm starting with good ole distilled water. Figured I might as well do this right with some help from you guys of course! Anyway, I'm making a Cherry Chocolate Cake stout (the recipe I found in a BYO magazine) but I wanna possibly spice it up who knows. Here's the recipe-
https://www.brewersfriend.com/homebrew/recipe/view/1270774/chocolate-cherry-cake
I'm looking for a thicker mouthfeel (ya know tired of drinking water) but I want some of the coffee and obviously, the chocolate notes to shine. Fruity is a must as it's in the name and am contemplating adding some cinnamon when I add the nibs.
Any help is appreciated just looking for a starting point here, I'm sure ill be able to figure this stuff out eventually. If you have any recipe suggestions for this let me know as well!
TL;DR: help me figure out my water additions to make this beer pop!
https://www.brewersfriend.com/homebrew/recipe/view/1270774/chocolate-cherry-cake
I'm looking for a thicker mouthfeel (ya know tired of drinking water) but I want some of the coffee and obviously, the chocolate notes to shine. Fruity is a must as it's in the name and am contemplating adding some cinnamon when I add the nibs.
Any help is appreciated just looking for a starting point here, I'm sure ill be able to figure this stuff out eventually. If you have any recipe suggestions for this let me know as well!
TL;DR: help me figure out my water additions to make this beer pop!