Personally I would go with one or the other as regards to the roasted barley and carafa.Can someone have a look at this grain bill and tell me if it looks ok for a stout?
Maris Otter 4.5kg
Carafa Special Type 1 200g
Roasted Barley 200g
Chocolate Malt 600g
Light Crystal 200g
Torrified Wheat 200g
Hops will just be Challenger and EKG, and I plan to add some flavour in the FV, probably chocolate and maybe some nut flavour. I like the idea of a hazelnut chocolate stout.
Thanks. I really know precious little about the attributes of individual grains. Especially the darker ones that you use small amounts of.Personally I would go with one or the other as regards to the roasted barley and carafa.
Carafa will give you a smoother finish.
Is this an all grain kit.Thanks. I really know precious little about the attributes of individual grains. Especially the darker ones that you use small amounts of.
Unfortunately GEB will send that all in one bag so it will all go in this time but I will bear this in mind.
No, I think not sarcastic at all. The Guinness recipe (as of a certain point in time?) is quite well known to be roughly:The Graham Wheeler, British Real Ale has a Guinness Extra Stout that i'm going to brew shortly.
Do you think he was being sarcastic with the one line description "World classic beer of enormous complexity and character". Given the recipe is the simplest of all the stouts / porters in the book. Practically every other recipe gets a paragraph with tasting and aroma descriptions.
Which is the Guinness yeast strain?I've done an AG Guinness Clone, close to Wheeler's recipe and it went down very well, a really good session beer and better than the real thing. Using the Guinness yeast strain was quite important though, it's got quite a distinct character. That said... I love any stout really and my current (partial mash) effort uses Empire Ale for a slightly sweet finish (but not as much as those sickly lactose bomb stouts popular in 'craft beer' circles right now!!) and it's promising but different to a dry stout.
I've used cacao nibs and vanilla as an addition to a Coopers Stout kit, but not tonka beans or coffee yet. I made a tincture with some vodka (about 100ml?), left it to soak for a week and added after primary fermentation was done. Seemed to work OK but one pod was not quite enough in my case. From what I've read coffee can be added several ways (either brewed or as beans) but cold steeped seems to be popular, that way it doesn't extract any harsh flavours.