Any comments?
4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 66.12 %
0.50 kg Barley, Flaked (1.7 SRM) Grain 8.26 %
0.35 kg Chocolate Malt (450.0 SRM) Grain 5.79 %
0.30 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.96 %
0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.96 %
0.30 kg Munich Malt (9.0 SRM) Grain 4.96 %
0.20 kg Roasted Barley (300.0 SRM) Grain 3.31 %
0.10 kg Black (Patent) Malt (500.0 SRM) Grain 1.65 %
30.00 gm Styrian Goldings [5.40 %] (60 min) Hops 17.0 IBU
20.00 gm Styrian Goldings [5.40 %] (30 min) Hops 8.7 IBU
30.00 gm Williamette [5.50 %] (8 min) Hops 5.2 IBU
30.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 3.1 IBU
IS it a little over the top? Been wondering how much dark malts should we use in total percentage, 10-12%?
Stout
Re: Stout
Not sure you want all those aroma hops. Stouts tend to have hops at the beginning for bitterness only
FV: -
Conditioning: AG34 Randy's Three Nipple Tripel 9.2%, AG39 APA for a mate's wedding
On bottle: AG32 Homegrown Northdown ESB, AG33 Homegrown Cascade Best
On tap: -
Garden: 2x cascade, 2x Farnham whitebine (mathon), 2x northdown, 1x first gold