I'm working on an Irish stout recipe aiming toward a Guiness clone. I combined a few grain bills from around the web to produce an easy and steady 5 gal batch
recipe.
Marris Otter - 6 lbs
Flaked Barley - 1.5 lbs
Black Barley - 1 lb
1 oz East Kent Goldings - 60 mins
1 oz East Kent Goldings 30 mins
Wyeast 1335
OG - 1.044
My question is two fold...I know this will take some time to mature, but I can't help but taste before I start fermentation. I noticed a overwhelming "burnt" taste. Will this fade with time and maturity and if not, should I replace some of the black barley with something a like a chocolate malt?
Thanks for the feedback.
recipe.
Marris Otter - 6 lbs
Flaked Barley - 1.5 lbs
Black Barley - 1 lb
1 oz East Kent Goldings - 60 mins
1 oz East Kent Goldings 30 mins
Wyeast 1335
OG - 1.044
My question is two fold...I know this will take some time to mature, but I can't help but taste before I start fermentation. I noticed a overwhelming "burnt" taste. Will this fade with time and maturity and if not, should I replace some of the black barley with something a like a chocolate malt?
Thanks for the feedback.