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.
Stout stuff
Re: Stout stuff
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.
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
- I_used_to_brew
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Re: Stout stuff
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
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
- I_used_to_brew
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- Joined: Sat Nov 20, 2010 1:06 pm
Re: Stout stuff
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.
19 litres for the corny and the rest to be bottled.
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Re: Stout stuff
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.
Re: Stout stuff
With that much flaked barley, the head should stand for ages!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
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
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
- I_used_to_brew
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- Joined: Sat Nov 20, 2010 1:06 pm
Re: Stout stuff
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!
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!
Re: Stout stuff
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
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
- I_used_to_brew
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- Joined: Sat Nov 20, 2010 1:06 pm
Re: Stout stuff
True, however, I've used long boils on dark beers to very good effect on the past.
Re: Stout stuff
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
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