8 replies to this topic

[HVB]

Anyone have a recipe they really like?  Never brewed one but after having one from a local brewery that was outstanding I really want to have one on tap.  Hit me with what you have!

[SchwanzBrewer]

Try Brewing Classic Styles yet? Usually a good launching point.

[HVB]

Try Brewing Classic Styles yet? Usually a good launching point.

I will look there when I get home.  I have googled Jamil's recipe but want to verify it with the book.

 

At the moment I am thinking of something like

 

9# Marris Otter

1# Crystal 60

.5# Pale Chocolate

.5# Chocolate

.75# Roasted Barley

1# Lactose

Edited by drez77, 04 February 2015 - 08:57 AM.

[neddles]

Ditto. I enjoyed the one from BCS that I made quite a while back. Dont fear the full pound of black patent

[Poptop]

What do your taste buds envision?  What kind of abv?  One of my favorites is Mackesons but I wish it had a little more abv and taste punch to it. 

[SchwanzBrewer]

I hate commenting on malts and stuff on other peoples recipes. You get a million different ideas from people with different palates that you may not be able to rectify. Drives me nuts.

 

That being said, if I were to design one this is what I would think of:

 

A lot of the character will depend on your bitterness. BJCP describes it like "a sweetened espresso". With that in mind, you need a smooth bitterness that is present but complimentary to the sweetness.

 

I would derive the sweetness from a lower lovibond crystal malt in the 20-40 range rather than a caramel flavor from 60. It should play with the lactose, but not overpower the esspresso and chocolate flavors. Judicious amounts of sweetened condensed milk is what comes to mind when I think of the flavor profile. I think the lactose may add a little body, but I'd like some creaminess in there too and I'd use flaked barley to do that.

 

I'd go from there and my guess is that a bump in abv would really make it a killer sipping beer, but you might have to play with the crystal malts again so that any residual malt sweetness, or alcohol sweetness, doesn't overpower things. You have to keep it balanced.

[HVB]

I hate commenting on malts and stuff on other peoples recipes. You get a million different ideas from people with different palates that you may not be able to rectify. Drives me nuts.

 

That being said, if I were to design one this is what I would think of:

 

A lot of the character will depend on your bitterness. BJCP describes it like "a sweetened espresso". With that in mind, you need a smooth bitterness that is present but complimentary to the sweetness.

 

I would derive the sweetness from a lower lovibond crystal malt in the 20-40 range rather than a caramel flavor from 60. It should play with the lactose, but not overpower the esspresso and chocolate flavors. Judicious amounts of sweetened condensed milk is what comes to mind when I think of the flavor profile. I think the lactose may add a little body, but I'd like some creaminess in there too and I'd use flaked barley to do that.

 

I'd go from there and my guess is that a bump in abv would really make it a killer sipping beer, but you might have to play with the crystal malts again so that any residual malt sweetness, or alcohol sweetness, doesn't overpower things. You have to keep it balanced.

I can see your reasoning for a lower L crystal.  I may blend a couple crystals together but I am still thinking of keeping the amount the same. 

 

It appears that the BCS recipe calls for C-80. 

[SchwanzBrewer]

I can see your reasoning for a lower L crystal.  I may blend a couple crystals together but I am still thinking of keeping the amount the same. 

 

It appears that the BCS recipe calls for C-80. 

 

I could see it going either way. C-60, to my palate, is a very focused flavored caramel malt. At least he american variety is.

[HVB]

I like to keep caravienne around.  Maybe I will include some of that in the mix.