manticle
Standing up for the Aussie Bottler
Generally looks good.
A few points - I'd look at upping the roast barley a little. I regularly use 500g in an AG stout which gives that lovely coffee flavour. I'd throw in at least 250 to yours.
I think 450 dark crystal might be a bit much, especially in an extract brew. I'll use up to 500 crystal regularly in pale ales and ESB but the stout might be just a bit rich and chewy with that much. Maybe 200-300g.
Just to double check - you know that you need the grains to be cracked? (my first steeping attempt I didn't so not meaning to insult your intelligence)
Lastly, while I think a small amount of dex is a good addition in many extract brews, I'm not sure you'll need it for this one. My understanding is that Nottingham is a good attenuator (haven't used it myself) and it seems like you are wanting a big winter beer full of richness. Dropping the crystal back a bit and dropping out the dex should balance up OK.
I'd also think about swapping the fuggles and EKG - you'd need to re-calculate the IBU amounts to make them match but fuggles is generally preferred as a bittering hop rather than a flavouring hop. That's not to say it can't be used as a flavour hop (James Squire IPA is a commercial example of a beer that does) but it's not to everyone's taste. I Alternatively, you could look at a single bittering addition only to get the IBU you want. UK style stout is mainly about the malt and roastiness.
Having said that - According to reading, some historical stouts were even dry hopped with fuggles and Kent Goldings but these beers were generally matured for months.
A few points - I'd look at upping the roast barley a little. I regularly use 500g in an AG stout which gives that lovely coffee flavour. I'd throw in at least 250 to yours.
I think 450 dark crystal might be a bit much, especially in an extract brew. I'll use up to 500 crystal regularly in pale ales and ESB but the stout might be just a bit rich and chewy with that much. Maybe 200-300g.
Just to double check - you know that you need the grains to be cracked? (my first steeping attempt I didn't so not meaning to insult your intelligence)
Lastly, while I think a small amount of dex is a good addition in many extract brews, I'm not sure you'll need it for this one. My understanding is that Nottingham is a good attenuator (haven't used it myself) and it seems like you are wanting a big winter beer full of richness. Dropping the crystal back a bit and dropping out the dex should balance up OK.
I'd also think about swapping the fuggles and EKG - you'd need to re-calculate the IBU amounts to make them match but fuggles is generally preferred as a bittering hop rather than a flavouring hop. That's not to say it can't be used as a flavour hop (James Squire IPA is a commercial example of a beer that does) but it's not to everyone's taste. I Alternatively, you could look at a single bittering addition only to get the IBU you want. UK style stout is mainly about the malt and roastiness.
Having said that - According to reading, some historical stouts were even dry hopped with fuggles and Kent Goldings but these beers were generally matured for months.