Recently made a POP stout. Fantastically dark and incredibly rich. My question is..... my dark malts are all whole & although I have some figures for potential extract from chocolate malt and black patent malt I'm guessing that this would be for the crushed version. I've read that there is no potential extract from the roasted barley. Has anyone any advice for my efficiency calc's here?
cheers
Frothy
5.0 kg Maris Otter Pale
1.0 kg British Crystal 55°L
0.5 kg Barley Flaked
0.5 kg Carapils®/Carafoam®
0.5 kg Roasted Barley
0.3 kg English Chocolate Malt
0.25 kg British Black Patent
100.0 g Hallertau (4.5%) - added during boil, boiled 60 min
0.5 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 15 min
0.9 tsp Irish Moss - added during boil, boiled 15 min
