I am trying to put together a nice stout that will taste good after only 14 days in primary, then straight into a keg to be served the next day. I used the interwebs and this is what I came up with...
6.5 or 7 lb Pale Malt (2 Row) US (2.0 SRM)
1.5 lb White Wheat Malt (2.4 SRM)
1.00 lb Caramel/Crystal Malt 60L
0.75 lb Chocolate Malt (350.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
0.50 lb Lactose (Boil 10 min)
0.75 oz German Magnum [13.40 %] (60 min) - 27.0 IBU
1.00 Whirlfloc Tablet (Boil 10 min)
1.00 tsp Yeast Nutrient (Boil 5 min)
Mash 60 min @ 152
Not sure what yeast I'll use and I think I'm going to shoot for about 23 ibus and lower OG but what do you guys think? Will this taste good in two weeks?
