I am planning on putting down a version of the recipe for RWH's Best Extra Stout I found on this forum. Recipe is....
1 coopers stout tin
1 kg Dark Dry Malt Extract
1 kg Light Dry Malt Extract
200g Dry Wheat Malt
25g Goldings @ 20 minutes
Yeast recultured from a Coopers Pale or kit yeast
23L. OG: 1.064, FG: 1.019, 6.6% alc/vol
IBU: 43 from kit, 13 from Goldings, total: 56.
So I was wondering about leaving out the dark extract, subbing in same amount of LDME and using chocolate malt for the colour and flavour. I was thinking 200g. Would that cut it?
Cheers