Stout stuff

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I_used_to_brew
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Stout stuff

Post by I_used_to_brew »

I'm going to brew a stout at the weekend, any recipe tips beyond the typical 70/20/10 (pale malt/flaked barley/roast barley) grist. I may go as high as 1.090 or might go for a middle of the road 1.065.

I've considered using chocolate malt and I do have some brown malt, munich and crystal.

Any favoured hops or yeasts.

All info will help.
tim__k
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Re: Stout stuff

Post by tim__k »

Hi

Here's the recipe for the Helhood Stout that was a finalist at the BBF comp. It's really only the yeast, and perhaps lowish hopping for the strength that gave it a Belgian style. I guess for an Imperial you'd want 90IBUs for a 1090. i.e.1:1, I want for less than that.

Cheers, Tim

Maris Otter 7/10ths
Roast Barley 1/20th
Chocolate Malt 1/20th
Flaked Barley 1/20th

90 minute mash at 68'C

50/50 Northern Brewer and Northdown at 60mins and 10 mins (for 45 IBU)

Chimay Blue yeast recycled from yeast cake of previous brew.

Water treated with DLS and 1g/gallon salt, I have much softer water than you have in Bristol.

1084' OG
1018' FG (2 months in primary)
It had been in the bottles for 9 month when it went into the BBF comp.
The Terrace Brewery - brewing on terraces since 2009
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I_used_to_brew
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Re: Stout stuff

Post by I_used_to_brew »

I went with the following as I'm a big fan of chocolate malt, mashing right now.

Pale Malt 10Kg
Flaked Barley 3Kg
Roasted Barley 1Kg
Chocolate Malt 1Kg

Hops will probably be;

Marynka 7.6 % 150 grams
Target 11.4 % 100 grams
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I_used_to_brew
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Re: Stout stuff

Post by I_used_to_brew »

40 litres at 1.076 (as predicted by Beer Engine!), half pitched with Windsor and half with US-05.

19 litres for the corny and the rest to be bottled.
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I_used_to_brew
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Re: Stout stuff

Post by I_used_to_brew »

10 litres of headspace in the FV's and their both out of the top and away, madness, skimming and skimming and away they go, anyone need some yeast - I have plenty of windsor and us-05.
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alikocho
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Re: Stout stuff

Post by alikocho »

trunkster wrote:I went with the following as I'm a big fan of chocolate malt, mashing right now.

Pale Malt 10Kg
Flaked Barley 3Kg
Roasted Barley 1Kg
Chocolate Malt 1Kg

Hops will probably be;

Marynka 7.6 % 150 grams
Target 11.4 % 100 grams
With that much flaked barley, the head should stand for ages!

What time were your hop additions?

I like chocolate, and I tend to add some crystal of some description into a stout. My Imperial stout (still in secondary) had Special B in it in order to bring out some dark fruity notes. I'll bring it to a meeting in a few months when its ready.
Ali

BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator

http://serenbrewing.com
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I_used_to_brew
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Re: Stout stuff

Post by I_used_to_brew »

I ended up collecting more wort than I needed so I resorted to boiling off the excess and the hops had a good 3 hours boil.

The head potential is good, most of the krausen is over the floor, I've lost several litres of wort unfortunately, never had a fermentation kick off so rapidly before with dried yeast!
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alikocho
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Re: Stout stuff

Post by alikocho »

That's a long boil!
Ali

BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator

http://serenbrewing.com
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I_used_to_brew
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Re: Stout stuff

Post by I_used_to_brew »

True, however, I've used long boils on dark beers to very good effect on the past.
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alikocho
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Re: Stout stuff

Post by alikocho »

The long boil should develop the melanoidins in the dark grains, so I'd expect it would be good.
Ali

BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator

http://serenbrewing.com
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