I would appreciate some input/opinions on this RIS recipe I'm formulating.
Here goes: Pale Malt 74.6%
Flaked Barley 9.8%
Roasted Barley (300 SRM) 3%
C-120 2.2%
Chocolate Malt (340 SRM) 2.2%
Brown Malt (65 SRM) 1.9%
Sugar,Table 3.7%
Candi Syrup, D-180 2.5%
I've never used table sugar before, doing so to raise ABV. Is there a better option?
OG: 1.102
Color 36.4
Est. ABV 10%
I think I want the ABV higher, thats the reason for the table sugar. I'm going to barrel age this for a year and want the higher ABV.
Opinions on the D-180. Looking for that dark stone fruit influence. Not to sure that 2lbs is enough. Adding at whirlpool.
Mash@154
Boil 90
Thanks for any input!!