metalsniper

Recipes 

So I've been brewing a stout for the last few months, and it's worked out very well for me. Everyone that tries it has enjoyed it but I feel like it is lacking something special. So, I've reworked the recipe and would like a little input; Do you think it will be similar enough to the first for the people that like it to keep liking it, how do you think the increased hops will go?

I've also recently started krausening all my beers, which is why the recipe is a little larger.

Below is the original and modified recipes.

Brown Stout 1.0
5 gal batch
OG 1.062
FG 1.017
IBU 31.6
ABV 5.9

9# uk 2 row
3# Roasted Barley
8oz. Black patent
8oz. C40L
2oz. EKG @ 60 min

Brown Stout 2.0
5.5 gal batch
OG 1.067
FG 1.019
IBU 41.6
ABV 6.2

10# Maris Otter
3# Black Roasted Barley
1# C40L
12oz. Black Patent
1oz Cascade FWH
1.5oz EKG @ 60 min
.5 oz Fuggles @ 20 min

Sorry, I still don't know how to get recipes from beersmith to here. Lemme know what you think.

__________________
Primary: Centennial Blonde (Tomorrow)
Secondary: Irish Red Ale
Bottle/keg: Brown Stout, Fresh Squeezed IPA, Pumpkin Porter, Maple Wheat Ale

To do: How Rye I am, Blueberry Blonde, Honey Porter

Backporchbrewery

Recipes 

Honestly I've never seen that much roasted barley in a recipe before. Most stouts are under 10% roasted barley; you're over 20% on both of those. I personally use about 5% just so its not so overpowering and lets some of the other characteristics come through. I'm sure the small changes in the recipe wouldn't be too noticeable to most people, unless tasted side by side, just because of the large amount of the roasted barley used.

solbes

Recipes 

Love the MO base malt, keep that. I too think you have too much roasted and black patent malt. Adds a lot of unfermentables to your recipe and might be a little harsh. I would consider going 1.5 or 2 # roasted and back to 8 oz black patent. I've always preferred a little light chocolate malt in my stouts as well. You might consider subbing some of that in if you have any around.

Hops look solid!

__________________
Primary #1: Umlaut my Kölsch IV #2: Empty
Secondary #1: Belgian Golden Strong #2: Dark Belgian Strong #3: Barolo Wine #4: Framboise Lambic
Kegged: RedHook ESB clone, Fat Tire Amber
Bottles: Surly Furious clone, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Trappist Dubbel, Carmelite Tripel, Pinot Noir, Rhubarb Wine
On Deck: Altbier II

metalsniper

Recipes 

Thanks guys, I did think the 3# of roasted was a little high but the last few times I've brewed it, it has been good which is why I left it. I think I'll cut it down to 7-10% or 1#, and cut the black patent back down to 8oz. I was of the impression that the black patent didn't really impart much flavor and mostly added to the color(which is too dark anyway) so I don't mind cutting that back at all. I may even drop it back to 4 or 6oz, depending on where it'll put my color.

Most of the grain was just how it ended up after scaling up a bit; the biggest change that I was unsure about was the change in the hop schedule, so I'm glad that looks good. I wasn't sure if I should keep the 2oz EKG and go for 50 IBU or keep it a little mellower. I suppose slow changes and I'll get the perfect balance.

__________________
Primary: Centennial Blonde (Tomorrow)
Secondary: Irish Red Ale
Bottle/keg: Brown Stout, Fresh Squeezed IPA, Pumpkin Porter, Maple Wheat Ale

To do: How Rye I am, Blueberry Blonde, Honey Porter

Yooper

Recipes 

Black barley (black patent) gives a very acrid "burnt" flavor and it's very strong. I use 8 ounces in my oatmeal stout, along with some chocolate malt, instead of roasted barley.

To be honest, I"ve never seen a stout recipe with that much roasted barley before. That's a lot so I'm unsure as how to give advice. If you love it, that's great. If you're looking for something to give it more fullness, though, I can suggest flaked barley for body and head retention, along with some more darker crystal malts to give it depth and some toffee notes.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

metalsniper

Recipes 

So instead of just removing the roast barely, replace it with some flaked barely. Sounds like a solid plan to me. Though in terms of darker crystal malts, how dark would you go?

__________________
Primary: Centennial Blonde (Tomorrow)
Secondary: Irish Red Ale
Bottle/keg: Brown Stout, Fresh Squeezed IPA, Pumpkin Porter, Maple Wheat Ale

To do: How Rye I am, Blueberry Blonde, Honey Porter

Yooper

Recipes 

I've used 80L and 120L in a stout, and prefer the 80L. The 80L still has some sweetness/toffee flavor to counter the roast, while the 120L is more "burnt sugar" flavor. It's good too, but maybe too over-the-top with a lot of other dark malts.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

wolfman_48442

Recipes 

The stout I'm just now transferring to serving kegs was:
55% Maris Otter
24% Flaked Barley
12% Roasted Barley
8% Carafa III
1% Acidulated Malt
= about 32 SRM

40 IBU of EKG @60min

I mashed it as a pale beer, only Maris Otter, Flaked Barley and Acid Malt.
I put the dark malts into a paint strainer bag in the boil kettle and fly sparged onto it for an hour.

So far, taste has been awesome. I get coffee, espresso, caramel, chocolate, and some real roastiness but not much bitterness at all.
All the flaked barley gives it a real rich mouthfeel too.

I'm pretty excited to get to drink it in a month or so.