51 replies to this topic

[Jimvy]

Enjoy

Quiet Storm Stout

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.062 Plato: 15.14
Anticipated SRM: 45.6
Anticipated IBU: 39.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.9 14.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.9 1.50 lbs. CaraMunich Malt Belgium 1.033 75
3.9 1.00 lbs. Chocolate Malt America 1.029 350
3.9 1.00 lbs. Crystal 105L Great Britain 1.033 105
3.9 1.00 lbs. Roasted Barley America 1.028 450
3.9 1.00 lbs. Black Patent Malt America 1.028 525
7.8 2.00 lbs. Munich Malt Germany 1.037 8
11.8 3.00 lbs. Flaked Oats America 1.033 2
3.9 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Fuggle Pellet 4.75 25.2 60 min.
2.00 oz. Goldings - E.K. Pellet 4.75 12.9 30 min.
2.00 oz. Willamette Whole 5.00 1.4 2 min.


Yeast
-----

White Labs WLP004 Irish Stout

[djinkc]

Has anyone else ever brewed this?

[zymot]

Has anyone else ever brewed this?

Never seen it before. What is a stout? Do you serve it in a short fat glass?

[MyaCullen]

Has anyone else ever brewed this?

too funny dj, too funnynow where's oldfart with the CO2 thread

[HarvInSTL]

You know what would be awesome? If someone made a Coffee QSS or maybe even an Imperial QSS. Man what I wouldn't give for some recipes like that.

[Jimvy]

You know what would be awesome? If someone made a Coffee QSS or maybe even an Imperial QSS. Man what I wouldn't give for some recipes like that.

Crazy talk...why mess with an original classic.

[Alpha Male]

You know what would be awesome? If someone made a Coffee QSS or maybe even an Imperial QSS. Man what I wouldn't give for some recipes like that.

I got a crazy thought. Maybe if you left it in the fridge and eised it or something like that. You could then call it Eis-Storm Jeff

[HarvInSTL]

This thread of just chocked full of win!

[Jimmy James]

Jimvy,I am gearing up to brew a stout soon here and have a couple q's about your recipe since I can no longer refer to the mega-thread on the old board. Would you describe QSS as dry, sweet or neither? I am formulating a recipe for a dry oatmeal stout and am thinking maybe something like your recipe but dropping the caramunich and crystal. Curious if you've ever brewed variations on this recipe and how they turned out. Thanks!EDIT: I'd also guess the xtal and caramunich balance some of the BP, choc and roasted, so maybe I'd lighten up on those also, or drop the BP.

[Jimvy]

Jimvy,I am gearing up to brew a stout soon here and have a couple q's about your recipe since I can no longer refer to the mega-thread on the old board. Would you describe QSS as dry, sweet or neither? I am formulating a recipe for a dry oatmeal stout and am thinking maybe something like your recipe but dropping the caramunich and crystal. Curious if you've ever brewed variations on this recipe and how they turned out. Thanks!EDIT: I'd also guess the xtal and caramunich balance some of the BP, choc and roasted, so maybe I'd lighten up on those also, or drop the BP.

I think oatmeal stouts are in the middle between sweet and dry. I took a look at my dry stout recipe and I still have the crystal in there, but no caramunich nor the carapils. There are a couple of other tweaks, but based off of what you are saying, dropping those two alone may get you close to what you're looking for.

[Jimmy James]

I think oatmeal stouts are in the middle between sweet and dry. I took a look at my dry stout recipe and I still have the crystal in there, but no caramunich nor the carapils. There are a couple of other tweaks, but based off of what you are saying, dropping those two alone may get you close to what you're looking for.

Thanks for the reply. I am going to brew it up this weekend and I'll let you know how it turns out and what final recipe I end up going with. It will be a dry oatmeal stout, if that makes sense. Cheers!

[japh]

Do you know if this has ever been converted to extract/partial mash?

[Mindblock]

I just brewed this recipe last Saturday, and what a day it was.(1) I just got a new Barley Crusher so my crush was different than what I had been experiencing at LHBS(2) It is sap season in Wisconsin so we used Box Elder sap for all mash and sparge water(3) We used a combination of MO and Golden Promise for the base grains because it was what I had on hand(4) I brew on a Sabco and have routinely achieved a reproducable ~75% efficiency.....but NOT THIS TIME!!! Runnings at the end of our sparge were still in the high 1.030's so we had an ad hoc Parti Gyle, collected another 6 gallons of runnings and went with it.(5) Post boil gravity of the "Imperial Box Elder Storm" was a whopping 1.086.....SHEESH!!..to make matters MORE interesting we pitched a nice healthy 2L starter of WLP004 into the chilled 65F wort sitting in a ~60F room.....by Sunday I had the most vigorous fermentation I have ever seen in way too many years of brewing with the thermometer in the fermenter reading ~76F in a 62F room.....chilled it down as quickly and as well as we could. By Monday at ~1730 (less than 48 hours after pitching) there was no apparent activity and the gravity was down to 1.022.....this should be interesting if nothing else. We are hoping that the high temp and explosive fermentation didn't do TOO much damage. So much for a nice "sessionable" oatmeal stout!!

[djinkc]

............. or maybe even an Imperial QSS. Man what I wouldn't give for some recipes like that.

I did, one of Jim's early recipes had a really low efficiency set - that I of course didn't notice.Tasty stuff.

[ChefLamont]

Has anyone else ever brewed this?

That's classic.I bet this beer would be good on beergas too. I'm just sayin.

[chuck_d]

I made an imperial version of this by taking the grains for a 10 gallon batch but only making about 5 gallons. Oh man this stuff was thick. It's still cold conditioning, I haven't tapped it yet after 6-8 months now. I'm waiting until I setup my stout faucet. I call it the Nor'easter Stout.

[earthtone]

anyone try this with vanilla? seems like that would go well too hmmmm if only someone had tried this ..... good to see this one transfered over Jimvy - I have 48 bottles of this sitting in a cellar back at my parents house (vanilla storm version) and it's coming up on it's one year birthday.

[CaptRon]

I halved this recipe to make a ~5 gallon batch. What is the suggested mash temp for this for single infusion?Edit: Oh yeah, does someone have a pro mash file for this that they would like to share?

Edited by badogg, 21 May 2009 - 03:59 PM.

[CaptRon]

How about mashing at about 156 or so? I am thinking that a little more mouthfeel would be good for the oatmeal stout style?

[jammer]

I halved this recipe to make a ~5 gallon batch. What is the suggested mash temp for this for single infusion? Edit: Oh yeah, does someone have a pro mash file for this that they would like to share?

I do, but dont know how to post it.