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?
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.