Ceejay
Landlord.
So, I've brewed an oatmeal stout, which was delicious, but maybe a little too wintery. I want to brew a crisp, refreshing stout whilst retaining a creamy body and with a tiny little bit of residual sweetness as I don't like stout to be really really bitter. I definitely prefer Murphy's to Guiness.
So I'm thinking approximately something along the lines of this:
OG 1040-1044
FG 1009 - 1012
70% Maris Otter Pale Malt
10 % Torrefied Wheat
6% Roasted Barley
2% Crystal 120L
2% Chocolate Malt
Styrian Goldings to 35 IBU
EDIT: I've posted a preliminary recipe in the recipe folder http://www.thehomebrewforum.co.uk/recipeview.php?recipe_id=968
Am I way off the mark? The torrefied wheat is there to aid head retention, which is really important IMO and I haven't used flaked barley as the place where I get my malt doesn't sell it.
So I'm thinking approximately something along the lines of this:
OG 1040-1044
FG 1009 - 1012
70% Maris Otter Pale Malt
10 % Torrefied Wheat
6% Roasted Barley
2% Crystal 120L
2% Chocolate Malt
Styrian Goldings to 35 IBU
EDIT: I've posted a preliminary recipe in the recipe folder http://www.thehomebrewforum.co.uk/recipeview.php?recipe_id=968
Am I way off the mark? The torrefied wheat is there to aid head retention, which is really important IMO and I haven't used flaked barley as the place where I get my malt doesn't sell it.
