Jack of all biers
Well-Known Member
I've just made up 500gm of invert candy syrup with added black strap molases with great liquorice/carmel/candy flavours and want to use it in a Milk Stout I'm planning to brew for the old man.
The recipe I was planning to use (before making the invert syrup) was from Graham Wheelers "Brew Classic European Beers At Home" pg. 111 "Mackeson Stout"
The original recipe is;
25L OG 1042 (based on 80% mash efficiency)
Pale malt 3070 gm
Chocolate malt 510 gm
Black malt 135 gm
Lactose 630 gm
IBU 26
Target hops 30 gm (start of boil)
Mash at 67C for 90 mins. Boil 90 mins, add lactose in last 30 mins
Racking gravity: 1020 ABV: 3%
I'd like to add my 500 gm invert sugars, but I don't really want to increase alcohol or sweetness (630 gm lactose seems alot to me). Any opinions on what should be taken out to compensate for the 500 gm sugars? I'm thinking reducing the Lactose to 350 gm and reducing the pale malt to 2000 gm. I've not made the above recipe, but my parents have fond memories of Mackeson's so want to reproduce something similar or better.
Thoughts.
The recipe I was planning to use (before making the invert syrup) was from Graham Wheelers "Brew Classic European Beers At Home" pg. 111 "Mackeson Stout"
The original recipe is;
25L OG 1042 (based on 80% mash efficiency)
Pale malt 3070 gm
Chocolate malt 510 gm
Black malt 135 gm
Lactose 630 gm
IBU 26
Target hops 30 gm (start of boil)
Mash at 67C for 90 mins. Boil 90 mins, add lactose in last 30 mins
Racking gravity: 1020 ABV: 3%
I'd like to add my 500 gm invert sugars, but I don't really want to increase alcohol or sweetness (630 gm lactose seems alot to me). Any opinions on what should be taken out to compensate for the 500 gm sugars? I'm thinking reducing the Lactose to 350 gm and reducing the pale malt to 2000 gm. I've not made the above recipe, but my parents have fond memories of Mackeson's so want to reproduce something similar or better.
Thoughts.