Another tweak is to use a proportion of a more aromatic malt such as Munich and even a touch of Melanoidin. I entered a 'Superlandlord' which is basically a TTL attempt with an extra 500g of Munich 2 and 50g of Melanoidin, in the State Comp and it was awarded a silver. I got the tasting notes back last night at the BABBs meeting and the 2 judges comments were:
"good malt aroma with slight caramel"
and
"caramel malt aroma"
I had also reduced 2L of runnings down to 300ml so there was a bit of melanoidins and caramel coming from that as well no doubt. Might be worth a try and would certainly give more 'complexity'. I reckon Munich would go brilliantly in a stout.
I'm bringing a keg of SuperLandlord to the case swap for tasties.
This one's got the 500 Munich but no Mello and no wort caramelisation, so may give you a pointer. Actually looking at the recipe just now I think I'd better drop the Super title and just call it Landlord++ or something
:icon_cheers:
Edit: I also put in an Aussie Old, and got 'low to Sweet malt aroma' to style. In the Aussies the malt is only supposed to be in the aftertaste to balance the hop bitterness, so in your case (and mine) little to no malt aroma required, when judging as a Tooheys old style you really need the roasty toasty up front. I had a bottle of T.O. a couple of days ago, BWS here are now selling tallies of it, and the first thing that hits you is the choc and roast, but no base malt. So I wouldn't be putting aromatic malts in an Old (Dark).