Author Topic: Critique my stout recipe?  (Read 1816 times)

Offline kylekohlmorgen

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Re: Critique my stout recipe?
« Reply #15 on: June 21, 2010, 07:18:11 PM »
IMO, any more than 4-5 different types of grain (in a normal strength beer) just gives a muddled, unimpressive end flavor.

On the other hand, I know stout usually requires the Big Three (Choc. Malt, Roasted Barley, Crystal), and I LOVE Special B in my RIS, so why not in a medium-strength stout?

I'd pick ONE of the other malts to use (Special B or otherwise) and see what you think. If you don't like it, try another next time.
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Offline dean

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Re: Critique my stout recipe?
« Reply #16 on: June 22, 2010, 06:23:53 AM »
I think I agree with kylekohlmorgen . 

Offline pyrite

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Re: Critique my stout recipe?
« Reply #17 on: June 22, 2010, 10:43:12 PM »
Yeah I like Special B malt too.  But in my opinion, I think special B malt goes better with beer that has gone through some aging.  So If I made a Russian Imperial Stout with Special B malt I would want to age it.  But that's just my perception, that when using Special B malt the flavors of the malt in the beer mellows with age.
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Offline kylekohlmorgen

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Re: Critique my stout recipe?
« Reply #18 on: June 23, 2010, 11:52:59 AM »
But that's just my perception, that when using Special B malt the flavors of the malt in the beer mellows with age.

Agreed... its not exactly delicate, so it may take over the other subtle flavors in a smaller beer... kind of like smoked malt
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