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Old 02-02-2009, 06:34 PM   #1
TwoHeadsBrewing
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Default American Stout Recipe Advice

Well, I've only done one all grain stout before and it turned out pretty tasty but a little light on the roasted/coffee flavors. I'm wanting to make up a good American Stout, but highlighting the malts more than the hops. I plan on using Yakima Goldings for finishing hops and Nottingham yeast. Your input is appreciated!

Recipe: Black Hearted Stout
Brewer: Two Heads Brewing
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.09 gal
Estimated OG: 1.068 SG
Estimated ABV: 6.8%
Estimated Color: 55.3 SRM
Estimated IBU: 63.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Grain Bill:
------------
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 68.75 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.38 %
1.50 lb Roasted Barley (300.0 SRM) Grain 9.38 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.25 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 3.13 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.13 %

Hops:
------------
1.50 oz Chinook [13.00 %] (60 min) Hops 51.2 IBU
1.00 oz Goldings, B.C. [5.00 %] (30 min) Hops 10.1 IBU
1.00 oz Goldings, B.C. [5.00 %] (5 min) Hops 2.6 IBU

Yeast and Fermentation:
------------
1 Pkgs Nottingham (Danstar #-)
Ferment @ 68F for 21 days
Keg @ 37F, force carb and serve after 1 week.


Mash Schedule:
Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 16.00 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
60 min Mash - Add 5.00 gal of water at 166F for a target temp of 154.0F

Sparge with 4.8 gallons of 180F water to collect 7.1 gallons pre-boil.

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Last edited by TwoHeadsBrewing; 02-02-2009 at 06:39 PM.
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Old 02-02-2009, 07:00 PM   #2
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definetly looks American,

1.50 lb Roasted Barley (300.0 SRM) Grain 9.38 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.25 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 3.13 %

sounds like a black hole, Cheers

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Old 02-02-2009, 07:16 PM   #3
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Quote:
Originally Posted by hopsalot View Post
definetly looks American,

1.50 lb Roasted Barley (300.0 SRM) Grain 9.38 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.25 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 3.13 %

sounds like a black hole, Cheers
So....does that mean it looks good?
I wasn't sure about the amounts of each of those items...I just want something dark, roasty, with some coffee flavors without being overly bitter or astringent.
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Old 02-02-2009, 07:51 PM   #4
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I thought you were talking to yourself because of your avatars.

18.76% roasted malts is definitely a lot, but with 2 of them being 'lighter' (300L, 350L) I think you can probably get away with it. It may need a bit of extra aging time to smooth out though.

Assuming that 'black barley' is another name for 'black patent' I think I'd probably be reducing that one a bit, it will be more acrid than roasty (at least that's how I always perceive it).

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Old 02-02-2009, 08:49 PM   #5
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Yeah, I think that 3 pounds of dark malts against 11 pounds of base malt is pretty heavy. I'm not sure you need both the chocolate and the black patent. I'd go with no more than a pound of roasted barley, and a half pound of black patent.

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Old 02-02-2009, 09:02 PM   #6
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Quote:
Originally Posted by bradsul View Post
I thought you were talking to yourself because of your avatars.

18.76% roasted malts is definitely a lot, but with 2 of them being 'lighter' (300L, 350L) I think you can probably get away with it. It may need a bit of extra aging time to smooth out though.

Assuming that 'black barley' is another name for 'black patent' I think I'd probably be reducing that one a bit, it will be more acrid than roasty (at least that's how I always perceive it).
I asked for black patent at the LHBS, but she called it and labeled it "Black Malt". I suppose it's the same thing, or at least I'm assuming it is. So, I guess this grain bill is a little heavy on the roasted malts? What percentage of the total grain bill is advised for a stout?
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Old 02-02-2009, 09:27 PM   #7
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Quote:
Originally Posted by TwoHeadsBrewing View Post
What percentage of the total grain bill is advised for a stout?
For reference (and not as a recipe suggestion) Jamil's American Stout calls for:

15# two-row
.75# crystal 40
1# roasted barley
.75# chocolate

I'm getting ready to brew the Stone Imperial Stout and it calls for:

17# two-row
2# Amber
1.25# Roasted Barley
.5# Black Patent

Two different stouts, but both have a considerably lower percentage of dark grains than what you originally laid out.

Of course, yours might kick ass, who knows?
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Old 02-02-2009, 09:32 PM   #8
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Quote:
Originally Posted by TwoHeadsBrewing View Post
I asked for black patent at the LHBS, but she called it and labeled it "Black Malt". I suppose it's the same thing, or at least I'm assuming it is. So, I guess this grain bill is a little heavy on the roasted malts? What percentage of the total grain bill is advised for a stout?
Black patent is malted so I'd assume they are the same. For a dry stout you'd use about 10% roasted barley. When I'm using chocolate malt as a large percentage of that I'll often go higher since it is less roasty, maybe 15%. That's just me though and I don't make American stouts so take that with a grain of salt.
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Old 02-02-2009, 09:35 PM   #9
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So how about this for the grain bill:

12.0# 2 Row
1.50# Crystal 60L
1.00# Roasted Barley
0.75# Chocolate
0.50# Black Barley (black patent)
0.50# Flaked Oats

Est OG: 1.071
Est FG: 1.017
Est ABV: 7.0%

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Old 02-02-2009, 09:57 PM   #10
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I think you could cut that crystal malt back a bit too, especially if you're mashing at 154. But I'll certainly defer to those with more experience than me.

How long do you plan on aging this baby?

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