Wow. Several responses. All comments are appreciated.
First, the rice hulls were added to separate the grain in the sock for maximum/uniform water penetration. Lactose addition was an attempt to take the sharpness off the de-bittered black malt. Maltodextrine, well because I had it and it bumped the FG into the range i wanted. I used the corn/cane sugar to adjust alcohol content.
This recipe is/was admittedly an "original".
As far as what I am trying to make - A beer with all of myself and my wife's favorite ingredients. We both like super dark grain flavor (maybe charcoal or ashtray? like), and she likes bitter and overly hoppy flavor. Regardless of the choices it is bubbling away now....we shall see.
I have made other recipes close to this and they have matured and changed flavor up to 1 year in the bottle. The last batch was most delicious after 15 months in the bottle. Obviously i'm not a traditionalist, the last beer I made consisted of the below and was very good....in my opinion.
Ingredients:
G Dingemans Debittered Black Malt - Maillard Malts® 1 lb.
G Crisp Roasted Barley - Maillard Malts® 1 lb.
G Simpsons Chocolate Malt - Maillard Malts® 1 lb.
G Maillard Malts® Flaked Oats 1 lb.
G Maillard Malts® Flaked Barley 1 lb.
G Rice Hulls - Maillard Malts® 1 lb.
E Dark Malt Extract Syrup - Maillard Malts® 6 lbs.
E Munton & Fison (UK) Dark DME 3 lbs.
M Maltodextrine 0.5 lb.
H US Centennial Pellet Hops 1 oz.
H UK Northdown Pellet Hops 1 oz.
I Irish Moss 1 tsp.
Y Safbrew BE-256 1 pkt.
.
