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-   -   Attn: Stout Lovers - Recipe Help Wanted (http://www.homebrewtalk.com/f12/attn-stout-lovers-recipe-help-wanted-123240/)

schweaty 06-10-2009 03:37 AM

Attn: Stout Lovers - Recipe Help Wanted
 
Okay, so I would like to do an Imperial Stout for my next beer and was trying to come up with a recipe. During the process I realized that I wasn't sure how much of the specialty grains I should use as I've NEVER done a stout before. I tried looking at some other recipes to get an idea but everyone was all over the board. And since black, chocolate and roasted barley could easily be a bit over the top I was hoping that some stout aficionados could lend a hand. The recipe is as follows

Amount Item Type % or IBU
11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 55.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 20.00 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.00 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.00 %
1.00 lb Oats, Malted (1.0 SRM) Grain 5.00 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 5.00 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.50 %
0.50 lb Roasted Barley (300.0 SRM) Grain 2.50 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) (First Wort Hop) Hops 38.2 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (45 min) Hops 15.9 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (30 min) Hops 13.4 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 6.3 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (5 min) Hops 3.5 IBU

WLP007 Dry English Ale Yeast

Mash @ 150

Est Original Gravity: 1.093 SG
Est Final Gravity: 1.022
Estimated Alcohol by Vol: 9.31 %
Bitterness: 77.3 IBU Calories: 435 cal/pint
Est Color: 46.7 SRM

Rick500 06-10-2009 03:57 AM

A few people were helping me with the very same thing the past few days here. :)

Bob 06-10-2009 10:47 AM

I think your grist looks pretty good. There are a couple of things I question.

I'd increase the Roasted Barley proportion. As it stands, your roasted grains stand at 10% of the grist. You can go as high as 15%.

I don't think you'll need the Wheat Malt. There won't be foam issues with this beer, and if you wish to increase the gravity without flavor/body contribution, use sugar.

I like the idea of oat malt. Really, it's just because I like oat malt. You don't really need to increase body in the beer, and and unique flavor contribution will be lost amongst all that roasted grain. But it's cool. ;)

Have fun!

Bob

mmb 06-10-2009 02:56 PM

Looks interesting. I've become more of a fan of the dark fruit notes from a dark crystal (C120, C150, SpecialB) in Imperial Stouts of late. Something about that figgy/raisin with a thick mouthfeel that just seems right to me.

jjp36 06-10-2009 04:04 PM

Quote:

Originally Posted by mmb (Post 1373409)
Looks interesting. I've become more of a fan of the dark fruit notes from a dark crystal (C120, C150, SpecialB) in Imperial Stouts of late. Something about that figgy/raisin with a thick mouthfeel that just seems right to me.

+1

I usually use C90 or C120 in my stouts. I also absolutely love the special b flavors in dark Belgians, but i have yet to use it in a stout. It should play pretty nice i would think

thedude123 06-10-2009 04:48 PM

Ya I don't think you will get much from a C 10 with all that roasted and black patent. I would go with atleast C 60

Ketchepillar 06-10-2009 05:17 PM

yep, replace wheat with pale. replace C10 with C120.

Jack 06-10-2009 05:27 PM

Not to thread hijack, but I have a question regarding black patent malt in stouts. If I had the choice between using black malt and debittered black malt in a stout, which one should I use?

Bob 06-10-2009 06:14 PM

Quote:

Originally Posted by Jack (Post 1373765)
Not to thread hijack, but I have a question regarding black patent malt in stouts. If I had the choice between using black malt and debittered black malt in a stout, which one should I use?

Depends on the type of stout. Personally, I don't like Black Patent malt in stout, except for a relative pinch in RIS. Roasted Barley makes a beer Stout. I like a dash of Chocolate Malt in Oatmeal and Sweet stout, but in a secondary role to Roasted Barley.

Bob

Rick500 06-10-2009 07:08 PM

Mostly on-topic (as I'm asking this question to benefit the stout I'm planning): I think I may be a little confused on what some of these grains are called.

Black barley, black roasted barley, black roast, roasted barley, black patent --

Am I correct that black roasted barley, black roast, and roasted barley are essentially the same thing? I know there are a couple (maybe a few) roast levels so maybe black roasted barley / black roast is the darker one and roasted barley is the lighter?

And black patent is unmalted, kilned barley?


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