Hi, I'm planning on making a version of this tomorrow
grams %
PALE MALT 5456 63
AMBER MALT 2079 24
BROWN MALT 538 7
CHOCOLATE MALT 473 6
WLP 04, fuggles and saaz foreign extra stout
is that too much amber? I've heard that it's a very dominating flavour?
I've adjusted the OG in my recipe to 1060 - it came out higher in beersmith, and added some malted oats. Should i reduce the amber?
durden park irish stout
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steve crawshaw
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durden park irish stout
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MapperMatt
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Re: durden park irish stout
well it is dominant in beers without other roasted malts in. I think you should be OK given that you've got chocolate and brown in there too. It does depend a bit on the colour of the amber. I've done 20% amber (60 EBC) in a 1060 beer before and it was very nice. The amber lost its burnt character and became quite fruity at the higher OG. I'd go with it.