Developing an Irish Stout. . .

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All,
Currently I am working on a recipe for an Irish Stout, I am thinking about
using the Mount Mellick Stout #4 Can of ME.  However I am going to add some
Northern Brewer Hops, either .5oz to 1oz Plug, as well as through in about 2
lbs of DME. . . Here is my question:  Which DME should I use Light, Amber,
Dark and what are the different benefits or 'non'-benefits?

Cheers,
JB



Re: Developing an Irish Stout. . .
JB wrote:
Quoted text here. Click to load it

I always prefer light extract because you just don't know what they use
in the dark or amber to get the color.  Especially if the Mountmellick
kit is made to use sugar, you'd be best off with light extract.

    ---------->Denny


--
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us

Re: Developing an Irish Stout. . .
JB wrote:

Quoted text here. Click to load it
When I did Irish dry with extract, I used only enough extra light DME to
bulk up the OG to where I wanted it, relying on the base dark malt for
the color and taste. Of course, with all-grain mashing, I did the
complete opposite; mostly two-row pale ale malt and just enough roasted
and black patent for taste/coloring.

Happy Brewing!

Bob


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