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- Sep 29, 2015
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Hi,
I was using up a few odd bits I had lying around in a stout. Here is what i used:
12 litre (approx 2 gallons)
1KG Maris Otter
800g oats
200g black malt
120g Roasted Barley
30g Chocolate Malt
Magnum at 60 and 10 minutes.
Its finished fermenting and tried a sample but it has a very thin body despite a decent alcohol (4.4%). Its fine as it is, just not very interesting.
Any ideas on how to 'beef' it up a bit?
My first thought is to go for a chocolate orange flavour using cocoa powder and orange oil, as I have tried a couple of these recently and one in particular was good (although very rich and full bodied). The ones which added orange zest instead of oil werent as good.
As its quite thin I would imagine it would lend itself quite well to a variety of additions as they wouldnt be masked by the beer itself.
I know vanilla, lactose and coffee are other popular additions to stouts too but never experimented with them.
Any advice welcome!
Thanks
I was using up a few odd bits I had lying around in a stout. Here is what i used:
12 litre (approx 2 gallons)
1KG Maris Otter
800g oats
200g black malt
120g Roasted Barley
30g Chocolate Malt
Magnum at 60 and 10 minutes.
Its finished fermenting and tried a sample but it has a very thin body despite a decent alcohol (4.4%). Its fine as it is, just not very interesting.
Any ideas on how to 'beef' it up a bit?
My first thought is to go for a chocolate orange flavour using cocoa powder and orange oil, as I have tried a couple of these recently and one in particular was good (although very rich and full bodied). The ones which added orange zest instead of oil werent as good.
As its quite thin I would imagine it would lend itself quite well to a variety of additions as they wouldnt be masked by the beer itself.
I know vanilla, lactose and coffee are other popular additions to stouts too but never experimented with them.
Any advice welcome!
Thanks