BeerBorg

I've been going back and forth, trying to decide how to use up my MR.Beer stuff so I can switch over to UME or Brewdemon stuff.

This is what I came up with:

Winter Dark Stout
-----------------
Brewer:
Style: American Stout
Batch: 2.14 galExtract

Characteristics
---------------
Recipe Gravity: 1.069 OG
Recipe Bitterness: 64 IBU
Recipe Color: 30° SRM
Estimated FG: 1.017
Alcohol by Volume: 6.7%
Alcohol by Weight: 5.2%

Ingredients
-----------
Brown Sugar, Light 0.44 lb, Sugar, Other
CaraPils - [Body, Head] 0.25 lb, Grain, Steeped
Mr. Beer Winter Dark - HME 2.86 lb, Extract, Extract

Mr. Beer Winter Dark Ale 1.00 oz, Pellet, 5 minutes

Safale S-04 Dry Ale Yeast 1.00 unit, Yeast, English: Temperature Range: 59°-75° F medium attenuation with medium to high flocculation

Notes
-----
Recipe Notes:


Batch Notes:

The Winter Dark was one of the few brews that I made straight that I really liked as is. I don't think the brown sugar will add anything except more alcohol to it and may make it taste drier.

What's the purpose of the brown sugar? It really doesn't lend anything to the recipe in my opinion but it's Brewmaster's Preference ™.

I've not used brown suga, but does in not add a small amount of maple taste to the batch? I thought *IMHO* (only MY humble opinion bb..) that the winter dark was pretty malty/sweet myself when I did it straight up. I don't think, IMHO (bb) that I would add any brown suga to the mix, but then that's only *IMHO* I do agree with the carapils, I try to use it in 95% of my batches.

Let us know how it turns out for you.

I've never recommended using it at all.

The fermentable sugars will make alcohol, but it can/and will leave a nasty aftertaste (residuals of the refining process) and not what most who use it are looking for. Some say it's like licorice and I'm not a fan of licorice in my beers!

I agree with the brown sugar, it won't add any sweetness , if that is what you are going for.