Happy HolidaySs Giveaway - Winners 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 > sanity-check my stout recipe?
Reply
 
LinkBack Thread Tools
Old 06-04-2009, 06:57 AM   #1
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 sanity-check my stout recipe?

I haven't brewed a big stout yet, so I came up with this, based on a recipe I found for a Bell's Expedition stout clone:

Batch size: 5.5 gal

16.0 lb American 2-Row 75.3%
1.0 lb Roasted Barley 4.7%
1.5 lb Flaked Barley 7.1%
0.75 lb Belgian Biscuit 3.5%
1.0 lb English Brown Malt 4.7%
0.5 lb Belgian Aromatic 2.4%
0.5 lb English Black Roast 2.4%
1.5 oz Eroica(12.0%) 60 min
1.5 oz Fuggle(4.8%) 20 min

WLP002 English Ale yeast

OG: 1.099
FG: 1.025
31 SRM
9.9% ABV
75 IBUs


Anything look glaringly wrong there?

__________________
Rick500 is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2009, 02:14 PM   #2
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

If my presumption that this is supposed to be an Imperial Stout is correct, I think you need to both simplify the grist and increase the roasted malts a bit.

While RIS generally has a fairly complex grist, it's easy to go overboard. Some of the best examples of the style have relatively simple grists: Pale, Crystal, Chocolate and Black Patent malts, and a heapin' helpin' of Roasted Barley.

That's why I like a broad spectrum of roasted flavors in RIS, from Chocolate, Black Patent and Roasted Barley. The emphasis, if any, should be on the Roasted Barley. So I'd add some Chocolate Malt in there, in equal amounts to the Roasted Barley.

Inclusion of both Biscuit and Aromatic is overkill. I'd delete the Aromatic. Hell, I'd lose the Biscuit, too. This is a difficult-enough beer to balance without accentuating the malt-hammer.

I'd also delete the flaked barley. There should be enough dextrins left in the beer to make good mouthfeel, and you don't need it for foam retention in this grist.

I love the idea of Brown Malt! That'll add a nicely different component to the flavor spectrum. In fact, using that instead of Chocolate Malt might be a very interesting idea indeed.

Make sure you aerate the hell out of the wort and pitch enough yeast. Attenuation can be a right bitch with these grists.

Good luck!

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2009, 06:41 PM   #3
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

Thanks for the comments!

Yes, I was aiming for an imperial stout.

With your recommendations, that leaves me with:

Batch size: 5.5 gal

17.5 lb American 2-Row 83.3%
1.0 lb Roasted Barley 4.8%
1.0 lb Chocolate Malt 4.8%
1.0 lb English Brown Malt 4.8%
0.5 lb English Black Roast 2.4%
1.5 oz Eroica(12.0%) 60 min
1.5 oz Fuggle(4.8%) 20 min

WLP002 English Ale yeast

OG: 1.098
FG: 1.025
37 SRM
9.8% ABV
75 IBUs

Would you sub out the chocolate malt entirely for brown malt, or leave as-is? Honestly it wasn't an original idea of mine; I put the brown malt in there because it was in the recipe on which I based this one.

What do you think about Eroica for bittering? I'm thinking any high-alpha hops are probably appropriate, since they're a 60 minute addition.

__________________

Reason: [typo]
Rick500 is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2009, 12:04 PM   #4
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

I like it as-is. At what temperature did you intend to mash?

Eroica is as good a bittering variety as any high-alpha variety. In fact, it'll blend pretty well with the Fuggles. Eroica is pretty pungent.

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2009, 02:18 PM   #5
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

I was thinking I'd mash at 154F.

__________________
Rick500 is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2009, 03:27 PM   #6
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

I'm still working on my recipe formulation skills (working hard, too....) and I'd defer to Bob any normal day, but it seems to me that this will turn out really roasty and sharp without at least a touch of caramel-type malt in there. I don't think Brown Malt fills that role, nor will the chocolate malt, so you have a ton of roasty and, at best, bittersweet malts and nothing to leave any sweetness there......

then again, if you'll permit me to play the other side for a second, maybe the fact that this is a higher gravity imperial, and that you are using a strain of yeast that will leave a little residual sweetness is enough. Maybe once this is properly aged, those bitter roast notes will have rounded themselves down and this will have aged into a fine strong stout.....

I guess if I were to add any caramel malt, it would be a small amount....I might also add back a 1/2 lb of that biscuit to add a touch of flavor depth.

Finally, I'll just throw out one last idea - Oats (and wheat, for that matter) are another fine way to soften a dark roasty brew......my best stout and porter have had oats and wheat, respectively. and in a large grain bill like this, a pound of oats would not drastically change the outcome but would just add a little silk, IMHO.

__________________
snailsongs is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2009, 04:02 PM   #7
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

Snailsongs is right that a touch of medium crystal will round out the grist. I leave the decision entirely up to you.

Mashing at 154 is methinks a bit high. I'm afraid you might end up with underattenuated motor oil.

I think Snailsongs's second paragraph describes nicely what I think will happen. Give it enough time aging - and you should - and everything will come together nicely. Drink it young and it'll be profoundly roasty and unpleasantly bitter.

Again, I don't think you need oats or wheat or flaked barley, and I've already made my point about Biscuit.

But it's your beer! Don't take my recommendations as commandments.

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2009, 06:04 PM   #8
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

Thanks again, guys. I will ponder the latest suggestions for a while and figure what I want to do.

I'll post an updated recipe for a final check if I decide to change anything.

__________________
Rick500 is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 05:10 AM   #9
Ryno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Olive Branch, MS
Posts: 269
Default

With that big of grain bill I'd mash at 149-150 for 75 mins and pitch 2 pack s-04 or 05.
That's just me though.

__________________
Never put your mouth where you would'nt put your finger!
On tap: Apfelwein, Young's Double Choc Stout, Nut Brown, Delerium Tremens clone, Ordinary Bitter, American Pale Ale, DFH 90 min clone
Kegged: Irish Whiskey Barrel Barley Wine, ESB, Robust Porter
Fermenting: Robust Porter, Ryno' Wheat n Rye, Premium Bitter
Next up: Pliny the Elder, ESB, American Pils, Janets Brown, S&A IPA, Scottie's 80/-
Ryno is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 05:40 AM   #10
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

Okay, I think I'm going with this (1 pound of crystal 80 added, 2-row pale adjusted down .5 pound):

Batch size: 5.5 gal

17.0 lb American 2-Row 79.1%
1.0 lb Caramel Malt 80L 4.7%
1.0 lb Roasted Barley 4.7%
1.0 lb Chocolate Malt 4.7%
1.0 lb English Brown Malt 4.7%
0.5 lb English Black Roast 2.3%
1.5 oz Eroica(12.0%) 60 min
1.5 oz Fuggle(4.8%) 20 min

WLP002 English Ale yeast

OG: 1.100
FG: 1.025
38 SRM
10.0% ABV
75 IBUs

Would a mash temp of 152 be appropriate, or even 150?

I know what the effect of a lower mash temp will be, but I don't know how much difference 2 degrees or 4 degrees will make. I guess that comes with experience...

If it lacks for smoothness, I'll consider some oats next time.

[Edit: Thanks for that, Ryno; I was typing while you were replying.]

__________________

Rick500 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
Recipe Sanity Check (Colamel) digdan Mead Forum 10 02-23-2010 03:14 PM
Sanity Check on my IPA Benjibbad All Grain & Partial Mash Brewing 9 07-21-2009 08:07 PM
Can I get a sanity check on my first AG pale ale recipe? johnnydrama Recipes/Ingredients 3 05-22-2009 11:42 AM
APA recipe sanity check SDreher71 Recipes/Ingredients 8 12-08-2008 11:51 PM
Sanity/Recipe Check for my First two Brews ClutchDude Sampling and Critiquing and Beer Swapping 3 07-08-2008 04:23 PM



Newest Threads

LATEST SPONSOR DEALS