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Old 10-29-2012, 04:04 AM   #1
meznaric
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Default Smoked Vanilla Stout

This is my first all grain recipe. What do you guys think?

Size: 5.04*gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 239.67*kcal per 12.0*fl oz

Original Gravity: 1.072 (1.026 - 1.120)
Terminal Gravity: 1.018 (0.995 - 1.035)
Color: 42.88 (1.0 - 50.0)
Alcohol: 7.08% (2.5% - 14.5%)
Bitterness: 61.2 (0.0 - 100.0)

Ingredients:
1.0*ea WYeast 1056 American Ale™
7.0*lb (50.0%) Stout Malt - added during mash
3.0*lb (21.4%) American Chocolate Malt - added during mash
3.0*lb (21.4%) American Caramel 120°L - added during mash
1.0*lb (7.1%) Smoked Malt - added during mash
2*tsp Vanilla (whole bean) - added dry to secondary fermenter
2.0*oz (66.7%) Czech Saaz (5.0%) - added during boil, boiled 10.0*m
1.0*oz (33.3%) Magnum (14.5%) - added during boil, boiled 45.0*m

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Old 10-29-2012, 08:11 PM   #2
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That's a ton of dark malt, this beer would be super astringent and burnt tasting, I think. I would cut it down to a pound each MAXIMUM and cut your smoked malt in half, otherwise it's going to totally overpower your vanilla. Adjust your base grain to get back to the OG you wanted. I would also probably leave out any late addition hops, they'll probably just clash with what you've already got going. The smoke and the vanilla are going to be your main aroma components.

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Old 10-29-2012, 08:18 PM   #3
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What's "stout malt?" I it is roasted, then it appears you have no base malt. If it is a base malt, which I've never heard of, you've still got way too little. I recommend you go to www.beersmithrecipes.com and research some stout recipes, then redesign from there. This recipe as it is would create an in drinkable beer.

Cheers!

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Old 10-29-2012, 08:20 PM   #4
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Agree - too much dark malt. Maybe up your base malt a bit a bit and use a pound of roasted barley.

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Old 10-29-2012, 09:10 PM   #5
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Stout malt is just another base grain, usually british in origin, like MO or golden promise.

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Old 10-29-2012, 10:49 PM   #6
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Quote:
Originally Posted by daksin
Stout malt is just another base grain, usually british in origin, like MO or golden promise.
Cool. I Bing'd it and found nothing. Tht being the case, I'd cut the roast malt down to not more than 1.25 lbs, the Crystal down to .5-1 lb total, and up the Stout malt to 8-9 lbs.
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Old 10-29-2012, 10:50 PM   #7
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Quote:
Originally Posted by Brulosopher

Cool. I Bing'd it and found nothing. Tht being the case, I'd cut the roast malt down to not more than 1.25 lbs, the Crystal down to .5-1 lb total, and up the Stout malt to 8-9 lbs.
Oh yes, and the smoked down to 2-4 oz
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Old 10-30-2012, 02:45 AM   #8
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Thanks for the input everyone. Why is it that I shouldn't use so much dark malt, it is a stout, darkness shouldn't matter. Is it just that using a lot of dark malt will tend to make it more bitter?

Also, I realized that Stone makes a Vanilla Smoked Porter so I want to differentiate a little bit so I added molasses and adjusted according to some of your suggestions. Let me know what you think now.

Original Gravity: 1.072 (1.026 - 1.120)
Terminal Gravity: 1.018 (0.995 - 1.035)
Color: 30.38 (1.0 - 50.0)
Alcohol: 7.09% (2.5% - 14.5%)
Bitterness: 31.9 (0.0 - 100.0)

Ingredients:
1.0*ea WYeast 1056 American Ale™
10.0*lb (75.5%) Stout Malt - added during mash
1.25*lb (9.4%) American Chocolate Malt - added during mash
1*lb (7.5%) American Caramel 120°L - added during mash
.5*lb (3.8%) Smoked Malt - added during mash
.5*lb (3.8%) Molasses - added after boil, steeped 5.0*m
2*Vanilla (whole bean) - added dry to secondary fermenter
2.0*oz (100.0%) Czech Saaz (5.0%) - added during boil, boiled 45.0*m

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Old 10-30-2012, 03:02 AM   #9
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Quote:
Originally Posted by meznaric
Thanks for the input everyone. Why is it that I shouldn't use so much dark malt, it is a stout, darkness shouldn't matter. Is it just that using a lot of dark malt will tend to make it more bitter?

Also, I realized that Stone makes a Vanilla Smoked Porter so I want to differentiate a little bit so I added molasses and adjusted according to some of your suggestions. Let me know what you think now.

Original Gravity: 1.072 (1.026 - 1.120)
Terminal Gravity: 1.018 (0.995 - 1.035)
Color: 30.38 (1.0 - 50.0)
Alcohol: 7.09% (2.5% - 14.5%)
Bitterness: 31.9 (0.0 - 100.0)

Ingredients:
1.0*ea WYeast 1056 American Ale™
10.0*lb (75.5%) Stout Malt - added during mash
1.25*lb (9.4%) American Chocolate Malt - added during mash
1*lb (7.5%) American Caramel 120°L - added during mash
.5*lb (3.8%) Smoked Malt - added during mash
.5*lb (3.8%) Molasses - added after boil, steeped 5.0*m
2*Vanilla (whole bean) - added dry to secondary fermenter
2.0*oz (100.0%) Czech Saaz (5.0%) - added during boil, boiled 45.0*m
Using too much roasted malt in a beer would be like using too much salt in a dish- just enough makes it great, too much inedible. Your new recipe will work, but I'd still consider cutting the Chocolate down to .75 lbs, adding .5 lbs Roasted Barley, cutting C120 to .5 lbs, and add .5 lbs of C20-40 for a nice caramel note.
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Old 10-30-2012, 04:03 AM   #10
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Its only at 27SRM now, it doesn't seem dark enough for a stout

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