OK, I got back into this to tighten up procedure. My results of the first two batches after @ 48 hrs in the keg. Sampling night! :cheers:
My strong pale ale biab proven recipe has never been more balanced or better in any way (except for clarity. still hazed with whirlpool, 3 weeks primary, two weeks secondary, a week of cold crash with gelatin and its still hazy, but thats the mineral laced water that is my source, I think?) I cant wait to see how this one turns out! I nailed it. 8)
Then I bought a milk chocolate extract recipe kit from NB. I added 4 oz of melted Lindt 100% at 15 mins along with 2tbsp matigascar vanilla. Other than that I followed the recipe. This beer tastes good. Not great. The chocolate is still a bit in the background. Very little complementary coffee flavor. And the body is thin. All vessels are calibrated. Great head, thick foam, and its a good beer. Dont get me wrong. But it strikes more of a porter than a stout.
Questions: Should I add a # of dark DME, more Lindt and some instant coffee crystals to this to enhance it next time? I dont own beersmith or other programs, but I do not believe the single # of the extract will throw this out that badly. Thoughts?