102 replies to this topic

[earthtone]

this one is pretty darn smooth. as far as I'm concerned it's the most drinkable dark beer I've encountered. but maybe i'm a stout fan

[MeanGreen]

I went ahead and brewed 11g of this on 11/10. What a great beer. 13 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) 68.42 % 4 lbs Barley, Flaked (Thomas Fawcett) (2.0 SRM) 21.05 % 2 lbs Roasted Barley (Simpsons) (550.0 SRM) 10.53 % 4.25 oz Cluster [4.50 %] (60 min) 31.3 IBU 1 Pkgs British Ale (Wyeast Labs #1098) 1 Pkgs London Ale (Wyeast Labs #1028) Mashed 149

[johnpreuss]

BUMP because I want to make it and so should some others because it is March and everyone needs a stout!

[Corbin]

For those that have brewed this did you find you lost more water to absorption with that much flaked barley? We will be brewing this thursday and really looking forward to the results.

[johnpreuss]

it's been awhile but I do remember absorbtion being more.. can't say how much but yes.

[SchwanzBrewer]

For those that have brewed this did you find you lost more water to absorption with that much flaked barley? We will be brewing this thursday and really looking forward to the results.

I'm not sure you lose more than just counting it as grain. I make a modified version of this recipe that has a slightly more complex malt bill. Scored a 39 in the last comp I sent it to as a dry stout. I tweaked the recipe a little more this last time to try and break 40. Also I use WLP007.

The absorption I have in my calc pretty much hits it spot on.

Edited by SchwanzBrewer, 19 March 2013 - 12:59 PM.

[Corbin]

Thanks guys. I'm going to treat this as a normal grain bill but have some extra water and hand in case.

[Corbin]

Just took a gravity reading, 1.099. Very tasty sample. Like others have said it is more brown than black. Next time this is brewed might add a little something to get it darker.

[johnpreuss]

Just took a gravity reading, 1.099. Very tasty sample. Like others have said it is more brown than black. Next time this is brewed might add a little something to get it darker.

I had the same problem last time. I'm planning on upping the RB to 1.1 lb and the flake up to 2.2 lb then grinding the RB, yes grind not crush, to get the proper color. I'm pretty sure Jamil said to do the same thing to get the right color.

Or you could cheat and hit it with some Sinimar!

[earthtone]

Really? I've never had any issue getting black on 1 lb of RB. Maybe I get a darker roast than you at my LHBS? I couldn't imagine putting another lb in a 5G batch - mine pours black with a thick rich brown/tan head. Curious.

[SchwanzBrewer]

Really? I've never had any issue getting black on 1 lb of RB. Maybe I get a darker roast than you at my LHBS? I couldn't imagine putting another lb in a 5G batch - mine pours black with a thick rich brown/tan head.

Curious.

My initial brews of it were dark brown. That being said, who cares? The beer is wonderfully smooth and easy to drink.

[earthtone]

"quaffable"

[Corbin]

My initial post was after a hydro reading. We bottled this beer the other day and in a pint glass, it is definitely black. I should have updated my post. In the hydro tube though, all brown

[johnpreuss]

Some would say you need to use a coffee grinder to get it dark enough, but I'm planning on brewing this again in the next week and figure I'll just run the RB through the mill twice. I'm good with brown or black, I use British RB so it's dark, because the color does not impact the wonderful flavor this beer has. YES QUAFFABLE!

[3rd party JKor]

I'm doing a re-boot on this recipe.  My last attempt get screwed up by a stuck mash and tannin extraction.  I've been killing the summer beers, time for some fall beers...

[matt6150]

I'm doing a re-boot on this recipe.  My last attempt get screwed up by a stuck mash and tannin extraction.  I've been killing the summer beers, time for some fall beers...

Its a good recipe for sure. I have it on tap right now in fact.

[MyaCullen]

try getting some of the Irish Malting co Stout Malt, good stuff, and you can say you used Irish Malt in your Stout

[3rd party JKor]

Its a good recipe for sure. I have it on tap right now in fact.

How many co2 volume do you push it with?

[3rd party JKor]

try getting some of the Irish Malting co Stout Malt, good stuff, and you can say you used Irish Malt in your Stout

Have you used it? Any feedback on it?

I have tons of base grain to work through, so i won't be buying anything soon. Full sack of MO and great western 2 row plus a good chunk of canada malting pale ale. Some odds and ends too, Golden Promise, bunch of rye, wheat, etc.

Edited by JKor, 13 August 2015 - 07:20 PM.

[MyaCullen]

Have you used it? Any feedback on it?

I have tons of base grain to work through, so i won't be buying anything soon. Full sack of MO and great western 2 row plus a good chunk of canada malting pale ale. Some odds and ends too, Golden Promise, bunch of rye, wheat, etc.

I made almost this exact recipe with it, it's hard to pin down but it gives the dry stout a flavor that I usually only find in draft Guinness or widget cans of Irish brewed stout, it's a malty sweet character that's similar to but not

the same exactly as a good Pils malt.  

 

I have 5 lbs left and that is destined for part of an Imperial Stout.