Bigsters Virgin stout

[Bigster]

Looking to have a go at my first stout. Aiming for a dry stout with a OG of 1045ish so probably over cautious on grain bill. 23 Litre batch

4.000 kg Marris otter
0.500 kg Flaked barley
0.330 kg Roast barley
0.250 kg Choc Malt
0.250 kg Black malt

Mash 90 mins at 65c

Fuggles 6.1aa 80g full boil 90 mins

Any comments gratefully received from you stout experts ( particularly the % of dark malts - enough to give the right colour )

[BigEd]

I like to go with about 10% dark malts in a basic stout and that looks very close. If anything I might bump up the roasted by 100g to make up for the lighter color of the chocolate compared to the roasted & BP. 80g of hops seems a bit overpowering for this quantity of the style though. IMO about 55g would be a good bet. Cheers!

[Garth]

not an expert, but I do love stouts, maybe a little less black as it seems to have a mega darkening effect and a bit too much supposedley gives an acrid bitterness, looks as if it will make a very tasty stout, go for it.

[Bigster]

Cheers guys
Will tinker with recipe as suggested particularly hop quantities as I am now thinking I am going to split fermenters - one to chug along from 1045 and produce a dry stout using Nottingham yeast and water the other one down to below 1040 and use windsor yeast and add saccahrin tablets to try and achieve a sweetie