Mr Flibbles
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Looking to brew a batch of export stout around 7.5% and have come up with this recipe:
2 x Coopers OS stout tins
1 x Coopers dark liquid malt extract
250g chocolate malt
250g roasted barley
300g black patent
~ 30g East Kent Goldings @ 15min
Wyeast London Ale yeast.
20L
I'm looking for an ashy, dry stout that is bittersweet (more bitter) and full bodied. Opinions?
2 x Coopers OS stout tins
1 x Coopers dark liquid malt extract
250g chocolate malt
250g roasted barley
300g black patent
~ 30g East Kent Goldings @ 15min
Wyeast London Ale yeast.
20L
I'm looking for an ashy, dry stout that is bittersweet (more bitter) and full bodied. Opinions?