8 replies to this topic

[Tankard]

Either that, or Jamil's oatmeal stout is a good recipe. Maybe both? Seriously though, after only 9 days, this is one of the best tasting hydrometer samples I've had so far. A bit "hot" with the alcohol, but that's my own fault, since I didn't adjust the recipe to the high efficiency that I normally get, so I ended up being 10 points higher than the recipe calls for. I'm hoping as this ages it will calm a bit, but the flavor here is great. Very tasty stout. Looking forward to this one.

[cavman]

Either that, or Jamil's oatmeal stout is a good recipe. Maybe both? Seriously though, after only 9 days, this is one of the best tasting hydrometer samples I've had so far. A bit "hot" with the alcohol, but that's my own fault, since I didn't adjust the recipe to the high efficiency that I normally get, so I ended up being 10 points higher than the recipe calls for. I'm hoping as this ages it will calm a bit, but the flavor here is great. Very tasty stout. Looking forward to this one.

I can't say how you are as a brewer, but being off ten points just shows you needed to adjust the recipe to your efficiency. You do realize that the higher OG will affect your IBU's as well I assume. I am glad it is a good beer but 10 points in OG difference is not showing the beer that you aimed for in more ways than one accurately. Brew it again and adjust for your efficiency ahead of time.

[ChefLamont]

I havent tried that one yet. However, I will say, for me, Quiet Storm Stout is the benchmark. How does it compare to that?

[MtnBrewer]

Jamil's recipes are money. Haven't found a loser yet.

[Joe]

Jamil's recipes are money. Haven't found a loser yet.

Same here. I started the year out with the goal to brew as many recipes from Classic Styles as possible. Unfortunately they tasted so good I found myself going back and brewing the same ones I brewed earlier. To date I've only gotten through 6 recipes. I count Evil Twin as one just because it's basically his West Coast Blaster recipe hopbursted.If I overshoot gravity I will usually just add more hops to adjust IBU's to match the gravity. It's not the exact same beer, but it keeps it balanced in the spirit of the recipe. You can just call it an imperial oatmeal stout. (Assuming you're not entering it into competition.)

[Tankard]

The hydrometer sample didn't seem off balance with respect to the malt/bitterness. Honestly, for an outmeal stout, the 1.064 that I ended up with makes more sense than the 1.054 that the recipe calls for, at least to me. 1.064 is not that big of a stout where I feel like its going to get into the "Imperial" range. It wasn't an overpowering taste... just a nice solid tasting beer. The only thing that could possibly hinder it is slight alcohol flavor, but its not that noticeable. I've had hydro samples that tasted significantly boozier, and they all aged out well. This one may just take an extra week's worth of conditioning. We'll see.

Edited by Tankard, 10 June 2011 - 05:23 PM.

[Aeneas]

Jamil's recipes are money. Haven't found a loser yet.

If you ask me, while all Jamil's recipes make solid beers, they don't in any way represent classic styles. Each and every recipe is skewed to the big if not excessive side of the style. The nomenclature "Classic Style" suggest that ABV and IBU targets are within the BJCP Classic Style Examples. When comparing Jamil's recipes to the BJCP guidelines, each and every recipe I've evaluated meets or exceeds the highest target numbers of the BJCP guidelines. Not that the numbers dictate the definition of the style, but a Pale Ale should not have and IPA character and a cream ale doesn't need to be 6% ABV. Jamil's recipes and success reflect more on the tendency of homebrewers to prefer higher ABV, higher IBU beers as opposed to more balanced commercial examples. Further, these factors can contrast against the palate fatigue experienced by many judges during competition. After the 4th APA, an example equally well made, but with 15% more hops (an IPA by numbers but entered as an APA), stands out and is more likely to be rewarded, rather than judged as out of style. I have no problem with Jamil's recipes. I brew with a buddy who loves the Classic Styles Book and takes 9/10 recipes that he makes from the book, but I do have a problem when I have to evaluate those beers in a competition.Aeneas

[ChefLamont]

Considering that Jamil has been what we would consider a "competition brewer" for a long time, I think that is kind of the point. If you happen to draw a spot later in the flight and your beer is somewhere in the middle or lower end of the style guidelines, to the poor, tired judge's pallet, your beer is going to be meh at best. I know this gets into a whole discussion about judging, competing, and strategies for entering, but aside from that I think Jamil's recipes are solid and designed somewhat for competition albeit on the high end of the style.Plus if the aggressive nature of the recipe bothers you, dial it back. I brewed his dubbel recipe, but I wanted to used it as a starter beer to build up a big yeast cake for a second beer without wearing out the yeast. So, I just took his recipe and dialed the OG back from the original and it worked out great.

[Joe]

If you ask me, while all Jamil's recipes make solid beers, they don't in any way represent classic styles. Each and every recipe is skewed to the big if not excessive side of the style. The nomenclature "Classic Style" suggest that ABV and IBU targets are within the BJCP Classic Style Examples. When comparing Jamil's recipes to the BJCP guidelines, each and every recipe I've evaluated meets or exceeds the highest target numbers of the BJCP guidelines. Not that the numbers dictate the definition of the style, but a Pale Ale should not have and IPA character and a cream ale doesn't need to be 6% ABV. Jamil's recipes and success reflect more on the tendency of homebrewers to prefer higher ABV, higher IBU beers as opposed to more balanced commercial examples. Further, these factors can contrast against the palate fatigue experienced by many judges during competition. After the 4th APA, an example equally well made, but with 15% more hops (an IPA by numbers but entered as an APA), stands out and is more likely to be rewarded, rather than judged as out of style. I have no problem with Jamil's recipes. I brew with a buddy who loves the Classic Styles Book and takes 9/10 recipes that he makes from the book, but I do have a problem when I have to evaluate those beers in a competition.Aeneas

While I think that is true in some cases, especially in the APA, Amber, and IPA categories where the definition of those styles are starting to trend more towards bigger beers, both commercially and from a hobbyist standpoint, most of his recipes seem to me to be very modest. In fact, in many cases he laments that certain recipes will not do well in competitions because judges expect a higher ABV or more 'extreme' beer - such as the bock or oktoberfest categories.I understand what you mean especially on the american styles, but I do think that these styles are trending more to the extreme, and it would be somewhat dishonest to provide a traditional recipe to someone who wants a good representation of what that style should be - by today's definition.I think if you look at the vast majority of the recipes, the mild, scottish ales, lagers, etc. they are all very middle of the road versions of the style. Where he goes big, he usually says so. The name of the book may not be the best, but it is in my opinion one of the best recipe books out there. I have several and most have recipes that I am confident were never brewed by the author.