Hi folks - I'll be brewing as soon as I can get a proper sized starter going....and the recipe tidied up. If you have any suggestions, I'd love to hear them. Here is what I'm shooting for: Big chocolate, mild roast, lingering caramel. Huge body, creamy, near-cloying texture. Sweet throughout. 61% [15#] Marris Otter 9% [2#4oz] Simpsons Chocolate 8% [2#] Flaked Oats 8% [2#]Brown Malt 6% [1#8oz] Crystal 80L 4% [1#] Flaked Barley 3% [10oz] Roasted Barley 1% [4oz] Black Malt 1oz Nugget 1 oz Pacific Gem 66.5 IBUs BU:GU - 0.59 1.112 OG 1.033 FG Color - 77° SRM - Black Mash Efficiency - 65 % Mash at 152* 10.5% ABV Wyeast Scottish Ale (1728) I'll probably do some sort of bourbon and oak treatment. And I'd love to make a milk stout from the second runnings. If you can comment on the partigyle as well, that would be great. Thanks in advance!
I'd maybe up the caramal malt % and the mash temperature a bit. You can add lactose at practically any part of the process so it won't be hard to just "milkify" your second runnings beer.
I like the brown malt and flaked barley to get the chocolate and creamyness. The roast is light but seems that is what you are going for. I am also a fan of near cloying RIS. Overall I think this recipe will match your desires. With respect to Partigyle, it would work well here I think. Can your mash tun handle a 10 gallon OG 1.084 malt bill as calculated here?
Ok, great, thank you both for the feedback. I've added 8oz of C80 and 2oz of Black Patent - and I will mash at 154. My mash tun *should* be able to handle it - although I definitely appreciate you raising the question and providing that partigyle calculator. That will come in handy. Worst case scenario I end up with less than 5 gallons from the second runnings. And I'm ok with that.
