Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Attn: Stout Lovers - Recipe Help Wanted
Reply
 
LinkBack Thread Tools
Old 06-10-2009, 09:19 PM   #11
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

Roasted barley and Black Barley are made from unmalted barleycorns roasted to particular darknesses. Both come from Briess Malting.

Black Patent Malt is - you guessed it - made from malted barley. Roasted in the same manner as Roasted Barley, it has a very different flavor.

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 02:09 AM   #12
schweaty
Doe Re Mi Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
schweaty's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Glass City
Posts: 1,951
Liked 36 Times on 19 Posts
Likes Given: 29

Default

Quote:
Originally Posted by Ketchepillar View Post
yep, replace wheat with pale. replace C10 with C120.
Sounds like a plan, thanks for the input everyone!
schweaty is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 02:17 AM   #13
schweaty
Doe Re Mi Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
schweaty's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Glass City
Posts: 1,951
Liked 36 Times on 19 Posts
Likes Given: 29

Default

Quote:
Originally Posted by NQ3X View Post
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
Should I decrease the Black Patent to 0.25 lbs and bump the roasted barley to 1 lb? Also, do you think the chocolate is overkill? Here is what I'm thinking so far

12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 59.26 %
4.00 lb Munich Malt (9.0 SRM) Grain 19.75 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.94 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 4.94 %
1.00 lb Oats, Malted (1.0 SRM) Grain 4.94 %
1.00 lb Roasted Barley (300.0 SRM) Grain 3.70 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.47 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) (First Wort Hop) Hops 38.1 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (45 min) Hops 15.9 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (30 min) Hops 13.3 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 6.3 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (5 min) Hops 3.4 IBU

Still up in the air about the yeast, either WLP002 or WLP007, but leaning towards 007.
schweaty is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 11:35 AM   #14
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

It's worth a try. Like I said, I'm not a fan of the phenolic character of Black Patent. That said, 4 oz in 5 gallons is more Robust Porter proportions. I'd leave the BP at 8 oz and kick the Roasted Barley up to a pound. The Chocolate is not overkill. RIS needs a broad spectrum of roasted-malt flavors.

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 12:44 PM   #15
snailsongs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eugene, OR
Posts: 690
Liked 6 Times on 6 Posts
Likes Given: 1

Default

Quote:
Originally Posted by mmb View Post
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 for me. Next time I make a stout of any kind Iam going to stay as far away from fig/raisin as possible. In fact, I plan to post up my next recipe and get assurances that I won't end up with that flavor again. Every stout that I've made over 1.060 (three of them now) has tasted like raisins or plums when what I wanted was a nice roastiness or, in the oatmeal stout, a creamy nuttiness. that fruity flavor kills it for me, too sweet.
__________________
snailsongs is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 04:22 PM   #16
schweaty
Doe Re Mi Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
schweaty's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Glass City
Posts: 1,951
Liked 36 Times on 19 Posts
Likes Given: 29

Default

Quote:
Originally Posted by NQ3X View Post
It's worth a try. Like I said, I'm not a fan of the phenolic character of Black Patent. That said, 4 oz in 5 gallons is more Robust Porter proportions. I'd leave the BP at 8 oz and kick the Roasted Barley up to a pound. The Chocolate is not overkill. RIS needs a broad spectrum of roasted-malt flavors.

Bob
What about the crystal? Like snailsongs said, I am trying to stay away from the raisin/plum flavor and get more of the chocolate/roastiness flavor. It's going to be malty enough as it is, doesn't need any more sweetness for me.

That being said, should I drop the crystal back down. I just wanted a touch of sweetness and caramel, not the dark fruit flavor.
__________________
Spent Grain Dog Treats
My Brewery Build
schweaty is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 06:19 PM   #17
Rick500
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: KY
Posts: 2,617
Liked 10 Times on 8 Posts
Likes Given: 1

Default

You could use a light crystal malt in that case. You don't start getting much in the way of raisins/figs until you get to about crystal 90. It's more mild sweetness, caramel, toffee for the lighter ones.

__________________
Rick500 is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 06:25 PM   #18
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 22 Times on 12 Posts
Likes Given: 3

Default

Columbus is super good. That is all.

__________________
Tonedef131 is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2009, 09:12 PM   #19
schweaty
Doe Re Mi Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
schweaty's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Glass City
Posts: 1,951
Liked 36 Times on 19 Posts
Likes Given: 29

Default

Quote:
Originally Posted by Rick500 View Post
You could use a light crystal malt in that case. You don't start getting much in the way of raisins/figs until you get to about crystal 90. It's more mild sweetness, caramel, toffee for the lighter ones.
I originally had Crystal 10, maybe I should go with crystal 40 or 60.
__________________
Spent Grain Dog Treats
My Brewery Build
schweaty is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 06:35 PM   #20
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default

i like 60 and 90 split. It gives you a softer crystal flavor, but you still get a smidge of that nice roasted crystal flavor (fig, plum yada yada). I don't like to have a lot of fig in my beer ever, that is why I split the two and get the 90 into a range that makes it be that "something" in the beer and not a dominant flavor. Also, remember your attenuation, you don't want too much crystal hanging out at the end of the beer. I might even drop this down to 3/4 of a lb.

I am not following your want for the addition of oats. At 5% they won't really help with anything in my book. Confirm this for me Bob, but I have heard that you need to get closer to 10% for the oats to assist in body, head or various other things that Oats are good for.

I really like a nice roastiness in my stouts and in my RIS, so I will most often up the roasted barley to, as Bob said, 10% or even 15% while leaving the chocolate at the level that you have. It makes the beer a STOUT and that is what you are trying for.

Lastly, why the Munich? Is that traditional or are you just liking the flavor?

__________________
New and improved signature.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attn: Washington State beer lovers rabidgerbil General Chit Chat 0 04-05-2009 07:02 PM
Formulating Oatmeal Stout recipe- C/C wanted flyangler18 Recipes/Ingredients 6 10-13-2008 04:10 PM
Sam Adams Beer Lovers Choice - Coffee Stout PT934 Recipes/Ingredients 0 08-15-2008 06:23 PM
Calling sweet chocolate stout lovers!! nl724 Recipes/Ingredients 5 05-23-2008 04:43 PM
AG stout recipe wanted ajf All Grain & Partial Mash Brewing 11 01-19-2006 04:41 PM



Newest Threads

LATEST SPONSOR DEALS