civolpe1982
Apprentice
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- Jul 22, 2015
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So I have the following grains (frozen) leftover from another recipe:
Pale Chocolate - .25 lbs
Midnight Wheat - .75 lbs
English Roasted Barley Malt - .75 lbs
for a total of 1.75 lbs.
So the idea is to use these grains plus base to get to whatever gravity it brings me to. I'm thinking I'll end up with something resembling an Imperial Stout.
The questions I have are:
What percentage of base grains should I utilize? I've seen anything between 70-80% for stouts. My rationale is that since the specialty grains are frozen that I should probably lean towards the lower end for the base malt to get the most out of the frozen grains.
What base grain? I've been using American 2-row to this point, and will probably use it unless someone suggests an alternative.
Should I include any other specialty grains or adjuncts? Rice hulls? Caramel? Carapils for head retention? Anything for body?
Any suggestions are appreciated. This will be the fourth all grain I've done.
Thanks!
Pale Chocolate - .25 lbs
Midnight Wheat - .75 lbs
English Roasted Barley Malt - .75 lbs
for a total of 1.75 lbs.
So the idea is to use these grains plus base to get to whatever gravity it brings me to. I'm thinking I'll end up with something resembling an Imperial Stout.
The questions I have are:
What percentage of base grains should I utilize? I've seen anything between 70-80% for stouts. My rationale is that since the specialty grains are frozen that I should probably lean towards the lower end for the base malt to get the most out of the frozen grains.
What base grain? I've been using American 2-row to this point, and will probably use it unless someone suggests an alternative.
Should I include any other specialty grains or adjuncts? Rice hulls? Caramel? Carapils for head retention? Anything for body?
Any suggestions are appreciated. This will be the fourth all grain I've done.
Thanks!