We feel like doing a brewday on Sunday, but as we don’t have time to visit our local homebrew-shop, we want to use what we have in stock. The plan is to make 20 liters of stout.
What we’ve planned for fermentables:
4 kg pilsner malt @ 3.7 EBC (=48.3%)
2 kg Munich malt @ 13 EBC (=24.1%)
800 g Carared @ 48 EBC (=9,7%)
500 g Chocolate B @ 900 EBC (=6%)
500 g Amber @ 70 EBC (=6%)
With a mash profile of
45 minutes @ 62C / 143F
30 minutes @ 72C / 161F
5 minutes @ 80C / 176F
During the boil of 60 - 90 minutes
115 g Saaz for the entire time
500 g sugar for the last 30 minutes
with a Lallemand Windsor yeast, fermenting at 20C / 68F.
According to Brewfather, this should end in a beer with around 8% ABV, around 70EBC and 49 IBU.
My 2 questions:
Do you guys think this results in a beer you'd drink?
Any tips for modifications to the recipe?
It is maybe only my taste - I really don’t like beers that feels like chewing charcoal.
So the chocolate is little bit high for the quantity of beer I would go for half of that (you have more similar malts).
When I am doing decoction I add high EBC malts at the end (72C step), and try to go for 76-78C not for 80. To get only the colour not the coffee/charcoal taste. But for infusion it is ok to add them from start.
Thank you for your reply! We’ll be doing infusion mashing, not decoction. Do you think the boil time will influence the charcoal taste as well?
The boil time doesn’t have effect on this - you already don’t have malt in wort. Only in decoction you don’t want to boil the malt.
I am weird I can taste this in lots of beers so I am making lighter beers not stouts. When I make darker beers I am using caramel or different darker malt for flavours and adding high EBC malts for colour carefully - about 250 g per 35l batch. It usually comes out at about 40 EBC, and you have 20l. But I probably use slightly different malt.
I look up some chocolate malt from my brew shop and the description says max 5% I usually try to go for half of that.