Hi all, but especially @strange-steve , a while back we were discussing how my Fisherman Stout recipe had a similar grist to a Belgian style and mentioned that I should try T-58 yeast. So this is my original stout recipe, would you keep this as it is or change it in anyway? I was going to replace the brown sugar with dark candy sugar and the yeast with t-58, any other changes you would make?
10l brew.
2kg maris otter
200g special b
80g crystal
80g caramalt
60g flaked barley
60g choc malt
12g centennial at 60
200g brown sugar and protofloc at 10.
Pitched at 20c us05.
10l brew.
2kg maris otter
200g special b
80g crystal
80g caramalt
60g flaked barley
60g choc malt
12g centennial at 60
200g brown sugar and protofloc at 10.
Pitched at 20c us05.