Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Session Stout

Reply
 
LinkBack Thread Tools
Old 10-03-2012, 08:14 PM   #1
NewEnglandBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Springfield, MA
Posts: 1
Default Session Stout

So I consider myself still fairly new to brewing - still figuring a lot of stuff out...anyway, this weekend I want to brew a stout with a fairly low alcohol content (hoping not to go over 3.5%). For grains I was thinking (for a five gallon batch):

4.75 lbs two-row pale malt (60.13 %)
2 lbs flaked barley (25.32%)
1.15 lbs roast barley (14.56%)

And Irish Ale 1084 for yeast (still deciding on hops).

The calculator I've used predicts 1.036 OG, 1.009 FG, 3.4% abv

What do those of you who are more experienced think? My main concern is body - will it be horribly thin? Any other thoughts?

Thanks

__________________
NewEnglandBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 08:32 PM   #2
TopherM
Vinz Clortho - the Keymaster of Gozer the Gozerian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,695
Liked 376 Times on 297 Posts
Likes Given: 20

Default

Looks like you are an AG brewer?

Using less grain to get your low ABV means that body is going to be lower, as the grain is obviously where the body comes from. If your goal is to have more body with that low ABV, mash a little higher. That'll produce more long-chain sugars that the yeast can't digest, which will leave more body from the malt in the finished beer. Mashing around 158 or so and bumping all your grains up by about 8-10% will do the trick.

__________________

Primary #1 - Oktoberfest
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Cherry Wood Smoked Cider
Keg #2 - Fall of the Ukraine Baltic Porter (lagering in keg)
Keg #3 - EMPTY!
Bottled - NONE!

TopherM is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 08:36 PM   #3
jfr1111
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Quebec, Quebec
Posts: 1,465
Liked 53 Times on 46 Posts
Likes Given: 1

Default

What you've got there is near the supposed grist of Guinness. If you like Guinness, that's fine.

Now, will it taste "thin" ? In my experience, flaked barley doesn't add body as much as it adds smoothness (that probably doesn't make much sense...). Insure a good, stable middle of the road mash temp to get an appropriately dextrinous wort (ie. between 150F and 152F) and you'll be fine.

Another point: not all roasted barley is created equal. Some malsters will roast it around 300L, which is the classic roast, while others will crank that to 500L or even 600L. Quite frankly, for dry stouts, I prefer 10% of 300L. 15% is a tad high, for my tastes anyway: too roasty and it can feel thin or metallic in the mouth. Same thing for bitterness. Too bitter, and it'll feel thin.

Finally, yeast choice plays a role. US-05 might be a tad too attenuative, but it can work. I'd go with notty fermented cool, or an english wet strain with high attenuation and a propensity to showcase malt. Wy1275 comes to mind.

__________________
jfr1111 is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 08:47 PM   #4
eelpout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2006
Location: Green bay, WI
Posts: 265
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by TopherM
Looks like you are an AG brewer?

Using less grain to get your low ABV means that body is going to be lower, as the grain is obviously where the body comes from. If your goal is to have more body with that low ABV, mash a little higher. That'll produce more long-chain sugars that the yeast can't digest, which will leave more body from the malt in the finished beer. Mashing around 158 or so and bumping all your grains up by about 8-10% will do the trick.
I vote for this
__________________
eelpout is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 08:53 PM   #5
dougdecinces
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Indianapolis, Indiana
Posts: 605
Liked 15 Times on 10 Posts
Likes Given: 7

Default

What you're making is actually more like a mild. If you want a sessionable dark beer, I'd recommend looking up Orfy's Mild-Mannered Ale. It is fantastic.

Adding to what everbody else said, making a 1.036 OG beer with no crystal malt and 14% roast barley sounds like a recipe for failure to me. Mild-Mannered Ale has 19% crystal malt. If you want a drier, more Guinness-like beer, you can definitely go with less, but I would do at least 5-10% crystal malt. Also if you're making a beer this small and with such a simple grain bill, don't be afraid to splurge and use Marris Otter or Pale Ale malt. Your beer will be much better off. And make sure you mash high. If you decide to stay with 14% roast barley, it will likely taste fairly acrid and will need time to age out. If I had to guess, you're probably looking at at least 6 weeks in bottle before it reaches its prime.

__________________
dougdecinces is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 11:14 PM   #6
PapsD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 284
Liked 21 Times on 18 Posts

Default

Over the summer I brewed a dry-ish stout with an og of 1.040. But I was also going for a speed brew and was drinking it in 2 weeks. And drank it in 3 weeks. It was one of the shortest lived batches I've brewed.

If I where you I'd cut the roasted barley to 1/2lb or just use the flaked barely. That seems like an aweful lot of flaked barley though. Add some crystal 45 or 60L and up the base malt. Use Maris otter for the base malt. A little chocolate malt never hurt anything. Mash @ 158 or 160 for 1 hour. I used us-05 for my beer but 1275 would also be pretty tasty. I used used whole leaf Willamette for hops.

__________________
PapsD is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 01:23 AM   #7
jfr1111
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Quebec, Quebec
Posts: 1,465
Liked 53 Times on 46 Posts
Likes Given: 1

Default

Quote:
Originally Posted by dougdecinces View Post
What you're making is actually more like a mild. If you want a sessionable dark beer, I'd recommend looking up Orfy's Mild-Mannered Ale. It is fantastic.
Sorry, but that doesn't look like a mild. Dry stouts have low to medium OG. 1.036 is probably right around Guinness draught levels.

Quote:
Adding to what everbody else said, making a 1.036 OG beer with no crystal malt and 14% roast barley sounds like a recipe for failure to me. Mild-Mannered Ale has 19% crystal malt. If you want a drier, more Guinness-like beer, you can definitely go with less, but I would do at least 5-10% crystal malt. Also if you're making a beer this small and with such a simple grain bill, don't be afraid to splurge and use Marris Otter or Pale Ale malt. Your beer will be much better off. And make sure you mash high. If you decide to stay with 14% roast barley, it will likely taste fairly acrid and will need time to age out. If I had to guess, you're probably looking at at least 6 weeks in bottle before it reaches its prime.
Many dry stous are nothing more than pale malt/flaked barley or wheat malt/roast barley and or chocolate and maybe, maybe a little crystal. Not that dry stouts should absolutely mimick Guinness, but 10% crystal is most assuredly too much for the stout to finish dry.
__________________
jfr1111 is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:19 AM   #8
iambeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Wash, DC
Posts: 1,236
Liked 157 Times on 121 Posts
Likes Given: 128

Default

Quote:
Originally Posted by jfr1111 View Post
Sorry, but that doesn't look like a mild. Dry stouts have low to medium OG. 1.036 is probably right around Guinness draught levels.
Not sure what you're about, but yeah that OP does sound a whole lot like a dark mild. I love that stuff. It's the most flavorful of low abv beers I've ever tasted. I don't know about Orty's but there are several recipes from trusted sources out there.

http://www.bjcp.org/2008styles/style11.php
__________________
iambeer is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 04:29 AM   #9
ChessRockwell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Canton, ME
Posts: 558
Liked 29 Times on 26 Posts
Likes Given: 23

Default

Quote:
Originally Posted by jfr1111 View Post
Many dry stous are nothing more than pale malt/flaked barley or wheat malt/roast barley and or chocolate and maybe, maybe a little crystal. Not that dry stouts should absolutely mimick Guinness, but 10% crystal is most assuredly too much for the stout to finish dry.
Who said this had to be a dry stout?

I would also reduce the roasted, add a touch of crystal, and mash pretty high, but that's just me.
__________________
Quote:
Originally Posted by petey_c View Post
"Lets say your local bar pours an American pint where 15% of the beer is missing due to headspace. Every 6.66 beers you drink you 'll have been missing 1 entire beer". 6.66 beers!. I wonder who's really responsible for the missing beers... I don't know, maybe Satan??!
ChessRockwell is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 04:56 PM   #10
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,071
Liked 116 Times on 112 Posts
Likes Given: 3

Default

Quote:
Originally Posted by iambeer View Post
Not sure what you're about, but yeah that OP does sound a whole lot like a dark mild.
a dark mild would never have that much roasted barley. like jfr said, its a dry stout as currently written.
__________________
dcp27 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
What is the definition of session? MikeMetroka General Beer Discussion 8 05-31-2012 02:05 AM
My first low gravity session stout is really interesting OldWorld General Beer Discussion 1 12-05-2011 01:00 AM
session ipa? jake331 General Beer Discussion 20 11-20-2011 09:47 PM
session saison zmurda General Beer Discussion 5 06-19-2011 05:09 PM
First Double Session Arneba28 General Beer Discussion 3 02-18-2009 06:44 AM