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Hoping to brew this next weekend. The recipe I have, which is widely posted here and other forums shows roughly 8% roasted barley and 6% chocolate malt. I've read several articles that state choc malt should be 2 times as much as roasted barley.
With that said should I switch up the two according to the article (byo magazine posted an article about it) or just brew as is?
I've never brewed a stout before so I want to get this right. Also the recipes also don't state that the roasted malts should be steeped vs including with the other malts in the mash. I wasn't planning on steeping but after reading the articles I'm leaning towards do it. Any thoughts about that process?
Thanks.
Eddie
With that said should I switch up the two according to the article (byo magazine posted an article about it) or just brew as is?
I've never brewed a stout before so I want to get this right. Also the recipes also don't state that the roasted malts should be steeped vs including with the other malts in the mash. I wasn't planning on steeping but after reading the articles I'm leaning towards do it. Any thoughts about that process?
Thanks.
Eddie