I want to brew a low-gravity, easy-drinking stout that will be nitro-dispensed through a Guiness-type faucet. I want to avoid or at least minimize the burnt/ashy/acrid flavor you can get from using too much of the highly kilned malts, but obviously I need enough of them to get the right color.
I have available to use: Simpsons Maris Otter, Black Malt, Chocolate Malt and Roasted Barley; Pauls Mild Malt; Weyermann de-husked Carafa I; Dingemans Cara 45; I even have some Sinamar if needed.
What percentages of (any or all) of these can anyone recommend to get my desired result?
Thanks!
---Guy
I have available to use: Simpsons Maris Otter, Black Malt, Chocolate Malt and Roasted Barley; Pauls Mild Malt; Weyermann de-husked Carafa I; Dingemans Cara 45; I even have some Sinamar if needed.
What percentages of (any or all) of these can anyone recommend to get my desired result?
Thanks!
---Guy
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