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Old 03-01-2011, 11:38 PM   #1
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Default Stout Recipe

Hey guys my buddy and I want to launch a unique STOUT for a very important event in August (5yr. anniversary for this event). We figure if we start now we will have just enough time. This Stout has to be as black as it can be, a nice bitter/bite to it with a nice creamy head. Now I am unsure if this recipe will even work as it seems like a lot and I wasn't sure if you could be this crazy with the grains and such. I kinda wanted to get a little crazy with it but still have a real nice stout to drink, but let me know what you guys think please! It is a colaberation of about 2-3 recipes. Thanks guys!

6lbs. - Gold LME wort color of 2.0L to 6.0L

1lbs. - Roasted Barley (Simpson's)
.5lbs - Black Malt (Briess)
.25lbs.- Chocolate Malt (Briess)
.25lbs.- Crystal 60L (Simpson's)
.25lbs.- Flaked Barley

1tsp. Gypsum
1oz. U.K. Fuggle
.5oz. Nugget
Irish Ale Liquid Yeast (White Labs)

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Last edited by Pugs13; 03-02-2011 at 02:18 AM.
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Old 03-01-2011, 11:53 PM   #2
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For what its worthy, I never used (and don't recommend) using dark extract, regardless of what beer you are making. With the specialty grains you've got there, you'll get plenty of dark color and roasty flavor for the stout.

If you were brewing this using all-grain, you would start with pale malt as your base - using the lightest extract available as your base gives you the same starting point.

Have you run your recipe through some brewing software, to see where you are with original gravity and IBUs?

Good luck with the event!

Jim

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Old 03-02-2011, 01:32 AM   #3
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For what its worthy, I never used (and don't recommend) using dark extract, regardless of what beer you are making. With the specialty grains you've got there, you'll get plenty of dark color and roasty flavor for the stout.

If you were brewing this using all-grain, you would start with pale malt as your base - using the lightest extract available as your base gives you the same starting point.

Have you run your recipe through some brewing software, to see where you are with original gravity and IBUs?

Good luck with the event!

Jim
Would Briess Gold Unhopped LME work? Its got a color of about 2.0L to 6.0L?
Also yes I have found some info on the recipe...and have tweaked it...
OG - 1.052
FG - 1.014
SRM(color) 45 - Black
IBU - 44.5
ABV - 5.1%
Calories - 172/12oz.
The recipe has changed just a little but I think it will work..what do you think?
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Old 03-02-2011, 01:40 AM   #4
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I'm guessing you're not mashing... Remove the flaked barley, it will only add non fermentable starches to the beer.

M_C

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Old 03-02-2011, 01:44 AM   #5
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Or keep the flaked barley and add 2 pounds of 6 row for a mini mash

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Old 03-02-2011, 02:11 AM   #6
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I'm guessing you're not mashing... Remove the flaked barley, it will only add non fermentable starches to the beer.

M_C
No not mashing...only steeping my friend...So if the flaked barley does nothing why do local supply stores add it into their recipe kits for extract brewers? It has to do something? What do you think about the choice of hops?
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Old 03-02-2011, 02:20 AM   #7
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Originally Posted by Pugs13 View Post
Hey guys my buddy and I want to launch a unique STOUT for a very important event in August (5yr. anniversary for this event). We figure if we start now we will have just enough time. This Stout has to be as black as it can be, a nice bitter/bite to it with a nice creamy head. Now I am unsure if this recipe will even work as it seems like a lot and I wasn't sure if you could be this crazy with the grains and such. I kinda wanted to get a little crazy with it but still have a real nice stout to drink, but let me know what you guys think please! It is a colaberation of about 2-3 recipes. Thanks guys!

6lbs. - Gold LME wort color of 2.0L to 6.0L

1lbs. - Roasted Barley (Simpson's)
.5lbs - Black Malt (Briess)
.25lbs.- Chocolate Malt (Briess)
.25lbs.- Crystal 60L (Simpson's)
.25lbs.- Flaked Barley

1tsp. Gypsum
1oz. U.K. Fuggle
.5oz. Nugget
Irish Ale Liquid Yeast (White Labs)
Just Updated
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Old 03-02-2011, 02:48 AM   #8
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No not mashing...only steeping my friend...So if the flaked barley does nothing why do local supply stores add it into their recipe kits for extract brewers? It has to do something? What do you think about the choice of hops?
Probably because those recipes are converted from all grain recipes. It was likely in the all grain version, but as mentioned it has no use without a mini mash. You'll end up with unfermentable starches that will do nothing but drive up final gravity.

Best thing for you to do is throw a bit of 6 row or even 2 row in there. If your steeping grains anyways it's really not that much different.
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Old 03-02-2011, 03:17 AM   #9
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Probably because those recipes are converted from all grain recipes. It was likely in the all grain version, but as mentioned it has no use without a mini mash. You'll end up with unfermentable starches that will do nothing but drive up final gravity.

Best thing for you to do is throw a bit of 6 row or even 2 row in there. If your steeping grains anyways it's really not that much different.
What is a bit? and what will 6 row or 2 row even do?
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Old 03-02-2011, 03:36 AM   #10
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For your amount of specialty grain, a good amount would be 2 or 2 1/2 lbs of 6-row.
Pale malt contains diastatic enzymes that convert starches into sugars, if you steep your grains and the pale malt together for about an hour at just about or just above 150 degrees you will draw some fermentables and, IMO, gain better flavors from your specialty grains.
good luck

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