As I mentioned with my previous stout I wanted to try using something other than Roasted Barley. So in this brew I decided to try using a “bittered” black malt called Prinz Black Malt
| Briess Brewer’s 2 Row (1.8 SRM) | 74% |
| Crystal 40L (40 SRM) | 7.4% |
| Blackprinz Black Malt (500 SRM) | 3.7% |
| Chocolate Malt (425 SRM) | 3.7% |
| Flaked Rye | 3.7% |
| Flaked Wheat | 3.7% |
| Special B (147 SRM) | 3.7% |
| Warrior T-60 | 1 oz |
| Cascade | 1 oz |
The other big change with this brew was the water profile. I choose a profile that should enhance the body & mouth feel. This was a 5 gallon batch.
The water additions for the mash:
| Calcium Chloride | 11 grams |
| Gypsum | 2.3 grams |
| Epsom Salt | 0.32 grams |
| Lactic Acid | 1/4 tsp |
The water additions for the sparge water:
| Calcium Chloride | 8.25 grams |
| Gypsum | 1.7 grams |
| Epsom Salt | 0.25 grams |
Note these water additions are based on my starting water profile and a “target profile”of Murphy’s Stout/Porters from Beersmith…
I definitely think this was a step in the right direction for what I’m looking for in a Stout. The body is smooth and the harsh finish I attributed to Roast Barley is gone. It certainly looks the part as well.
