60 replies to this topic

[HVB]

so many stouts - so little time.

truth!

[positiveContact]

in the past my stouts that didn't go for the smooth angle could be a little harsh.  i wonder if i need to push the pH a little higher on those beers.

[HVB]

in the past my stouts that didn't go for the smooth angle could be a little harsh.  i wonder if i need to push the pH a little higher on those beers.

I have never done a stout with adjusted water so I am not sure what that will bring to the table.  I did look at the BYO Foreign Extra and they have some RB in there.  Could cut the MW in half and add in some RB for a bit of a roast?

[positiveContact]

I have never done a stout with adjusted water so I am not sure what that will bring to the table.  I did look at the BYO Foreign Extra and they have some RB in there.  Could cut the MW in half and add in some RB for a bit of a roast?

 

how about a foreign extra oatmeal stout?  just replace the flaked barley with flaked oats.  also your idea for subbing in a little RB sounds good.

 

in the past i've used chalk and baking soda (more chalk than baking soda usually) and the results haven't been great.  i'm considering using mostly baking soda.  i think lime is another option but I don't have any right now.

Edited by TheGuv, 11 December 2013 - 06:15 AM.

[HVB]

Take a look at this one and let me know what you think

 

 

Batch Size: 11.00 gal

Style: Foreign Extra Stout ()

Boil Size: 13.04 gal

Color: 39.8 SRM

Bitterness: 40.9 IBUs

Boil Time: 60 min

Est OG: 1.062 (15.2° P)

Est FG: 1.013 SG (3.4° P)

ABV: 6.5%

 

 

  22 lbs Pale Malt (2 Row) UK (3.0 SRM)

1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 

1 lbs 8.0 oz Chocolate Malt (350.0 SRM)

1 lbs 8.0 oz Oats, Flaked (1.0 SRM) 

12.0 oz Roasted Barley (300.0 SRM) 5

12.0 oz Midnight Wheat (550.0 SRM)

 

2.5 oz Northern Brewer [8.5%] - Boil 60 min

1.0 oz Willamette [5.5%] - Boil 10 min

1.0 oz Willamette [5.5%] - Boil 5 min

Edited by drez77, 11 December 2013 - 11:15 AM.

[positiveContact]

I like it.  what's a good NB sub?

 

mash temp of 153F maybe?

[positiveContact]

I like it.  what's a good NB sub?

 

mash temp of 153F maybe?

 

is it clean?  could we just use the right amount of magnum to get to the same IBU?

[HVB]

is it clean?  could we just use the right amount of magnum to get to the same IBU?

I think magnum will be fine.  I just have a glut of NB, #'s of it ..lol

 

I was thinking 152-154 range so i think we are good on mash temp. I want something that has a little chew to it if you know what I mean.

[SchwanzBrewer]

earthtone had a recipe on here called simple stout that's pretty solid. Nothing fancy, hence the title. Just MO, roasted barley, and some flaked barley. EKG to about 25 IBU I think, and irish ale yeast. Plain ol simple dry stout. 

[HVB]

earthtone had a recipe on here called simple stout that's pretty solid. Nothing fancy, hence the title. Just MO, roasted barley, and some flaked barley. EKG to about 25 IBU I think, and irish ale yeast. Plain ol simple dry stout. 

I remember that one .. I think it was the 80-10-10 or 75-15-10 formula. Good beer and a fast turn around time.

[ncbeerbrewer]

Here is a stout recipe you might like.  As the title says this is a clone of the Founder's Breakfast Stout.  This stout was outstanding!! If you wanna do a big Imperial Stout give this one a try.  We loved it.  

 

 

Founder's Breakfast Stout Recipe 10gal Imperial Stout Type: All Grain Date: 1/7/2012 Batch Size (fermenter): 10.00 gal Brewer: Mike n Kyle Boil Size: 12.57 gal Asst Brewer: Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) End of Boil Volume 11.44 gal Brewhouse Efficiency: 72.00 % Final Bottling Volume: 10.00 gal Est Mash Efficiency 79.2 % Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0 Taste Notes:

Ingredients

 

Ingredients Amt Name Type # %/IBU

27 lbs 5.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.8 %

2 lbs 13.7 oz Oats, Flaked (1.0 SRM) Grain 2 7.8 %

2 lbs 4.9 oz Chocolate Malt (350.0 SRM) Grain 3 6.3 %

1 lbs 11.7 oz Roasted Barley (300.0 SRM) Grain 4 4.7 %

1 lbs 4.7 oz Black (Patent) Malt (500.0 SRM) Grain 5 3.5 %

1 lbs 0.2 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.8 %

2.56 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 43.7 IBUs

3.20 oz Willamette [5.50 %] - Boil 30.0 min Hop 8 17.8 IBUs

5.25 oz Dark Bittersweet Baker's Chocolate (Boil 0.0 mins) Flavor 9 -

4.20 oz Kona Coffee (Boil 0.0 mins) Flavor 10 -

4.20 oz Sumatra Coffee (Boil 0.0 mins) Flavor 11

3.15 oz Unsweetened Choc Baking Nibs (Boil 0.0 mins) Flavor 12 -

2.10 oz Willamette [5.50 %] - Boil 0.0 min Hop 13 0.0 IBUs

2.1 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 14 -

Beer Profile

Est Original Gravity: 1.092 SG Measured Original Gravity: 1.085 SG Est Final Gravity: 1.025 SG Measured Final Gravity: 1.010 SG Estimated Alcohol by Vol: 8.8 % Actual Alcohol by Vol: 10.0 % Bitterness: 61.5 IBUs Calories: 289.6 kcal/12oz Est Color: 55.7 SRM  

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 36 lbs 8.5 oz Sparge Water: 6.77 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F Tun Temperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.20

 

Mash Steps Name Description Step Temperature Step Time Mash In Add 10.98 gal of water at 168.7 F 156.0 F 75 min Sparge Step: Fly sparge with 6.77 gal water at 168.0 F Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3 Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI Keg/Bottling Temperature: 45.0 F Age for: 30.00 days Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

Edited by ncbeerbrewer, 11 December 2013 - 12:58 PM.

[positiveContact]

1.25 POUNDS of black patent in 10 gallons? Pass.

 

[neddles]

Jamil's Sweet Stout calls for 1# Black Patent in 6 gallons.

[positiveContact]

i don't mind BP but it's gotta be used with a light hand.  it's very powerful stuff.

[Bklmt2000]

Guv,

 

here is a brief rundown of my somewhat "house" stout.  I've made this several times over the years, and it has always turned out well.  I serve all of my stouts on nitro these days. 

 

10 lb 2-row (usually Briess Pale Ale, since it's what I can source locally)

2 lb flaked barley (for an oatmeal stout, sub flaked oats 1:1 for the FB)

1 lb roasted barley (usually Munton's)

1 lb medium crystal, 40-60L, (if i want some additional body. if i want something more like an amped-up Irish dry stout, i'll leave out the crystal)

 

Hops: I usually use Magnum (and usually as pellets) to ~35-40 IBU's; closer to 35 if an oatmeal stout, and closer to 40 (sometimes more) if more like an Irish or American stout. 

 

I keep flavor additions light if doing an oatmeal stout (say, 0.5 oz Goldings @ 10 min and another 0.5 @ 1 min).  American-style stouts get more late hops, usually Cascade, Cent., etc. (say, 1 oz @ 15, 1oz @ 10 min, and 1 more oz. @ flameout).

 

Yeast: S-04 will work fine, although I usually use US-05 as that's what I usually have on hand.

[positiveContact]

the recipe we are doing actually isn't that far off from what you posted although you are using a lot more flaked content.  i wonder if we should up that a little - drez, what do you think?

[johnpreuss]

ET's recipe was 70/20/10 MO/FB/RB w/ IBUs close to 40 from a 60 min addition of EKG. I've turned this one around in 3 weeks and it was tasty.

[HVB]

the recipe we are doing actually isn't that far off from what you posted although you are using a lot more flaked content.  i wonder if we should up that a little - drez, what do you think?

I am not sure I want to go to 4# of flaked.  I did make some tweaks, what do you think?

 

httpss://lh6.googleusercontent.com/-14qJ7cEoDVI/UqmtqGfGTmI/AAAAAAAAD1c/7xsvGFDqgsQ/w333-h842-no/BrewsBros+Stout.jpg

[positiveContact]

I like it.  let's run with this.  I'll use whatever amount of magnum i need (instead of the NB) to hit the same IBUs.  i think i'm going to start a water thread regarding stouts in the regular beer part of the forum.  i really want to make sure i get this as awesome as possible since it will be held up against the great and powerful drez. 

[HVB]

I like it.  let's run with this.  I'll use whatever amount of magnum i need (instead of the NB) to hit the same IBUs.  i think i'm going to start a water thread regarding stouts in the regular beer part of the forum.  i really want to make sure i get this as awesome as possible since it will be held up against the great and powerful drez. 

Oh please, I am not great or powerful at all.

 

mags for NB should make little difference on the final beer.  I am looking forward to this one.  I think I may call mine slimy move stout