Designing/Brewing an American Style Stout. To me, stouts are roasty, have bitterness from the dark malts, smell like "stout", etc. Typically hops are just in the beginning of boil to balance, maybe a bit toward the end but not in the aroma.
American Style such as Rougue (one of my favorites by the way) have a pleasant hop character to them, aroma included.
I can see the style guideline for IBU's but my question then is how to figure the distribution of IBU's so I have hop character but still have "stout" charecter as well.
Im thinking 15 plato beer with 50 IBU's. Possible 3 additions of 35, BU's, 15 BU's and some aroma. All at the typical 60, 30, 0 schedule.
Am I close?
Frank
American Style such as Rougue (one of my favorites by the way) have a pleasant hop character to them, aroma included.
I can see the style guideline for IBU's but my question then is how to figure the distribution of IBU's so I have hop character but still have "stout" charecter as well.
Im thinking 15 plato beer with 50 IBU's. Possible 3 additions of 35, BU's, 15 BU's and some aroma. All at the typical 60, 30, 0 schedule.
Am I close?
Frank
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