jjayzzone

Recipes 

I pulled a stout recipe from Beer Smith and bought the ingredients today. The person who created the recipe was 2nd Place for Stout, Michigan State Fair, 2005 (43.5points).

It calls for a 15.75 pound grain bill, and four of those pounds were briess aromatic malt. I did add one extra pound of 2 row, though....so 16.75 lbs. I'm told that this is a LARGE amount for a recipe....but it must have been pretty good to win 2nd.

I already picked up my ingredients, and all the grain is mixed.

Grain Bill

5 lbs 2 row
4 lbs aromatic malt
1.5 lbs roasted barley
1 lbs chocolate malt
1 lbs crystal 80L
1 lbs Vienna Malt
12 oz flaked barley
4 oz black patent malt
4 oz dark crystal
1 lbs lactose

How is the 4 lbs of aromatic malt going to affect the recipe?

VTBrewer

Recipes 

It adds a very large malt flavor and aroma. 25% of grist is pretty high for it, but I've never scored 43.5 so what do I know...

__________________

• Fermenting: Cherry Stout
• On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

Recipes And Blogs: ClubHomeBrew

AnOldUR

Recipes 

No 43.5 scores here either but . . . .
And . . .
Let us know how it turns out.

__________________
It’s best to brew dark beer at night, because that way the darkness gets into the beer. —Bohuslav Hlavsa

jjayzzone

Recipes 

Maybe the hops have something to do with being able to use so much aromatic malt....i'm still pretty new to brewing, but;

.5 oz magnum 14% for 60 min
.5 oz goldings 4.10% for 30 min
.5 oz fuggle 4.75% for 5 min
.5 oz goldigns 4.10% 5 min
.5 oz fuggle 4.75% for 0 min (commencement of boil?)
.5 oz goldings 4.10% for 0 min (commencement of boil?)

Seems like he finished strong on the hops, maybe overwhelming the aromatic malt.

AnOldUR

Recipes 

Any chance you copied it wrong?

It Smells like Coffee

Edit:
Missed the extra pound of 2-row you mentioned in the OP . . .

__________________
It’s best to brew dark beer at night, because that way the darkness gets into the beer. —Bohuslav Hlavsa

VTBrewer

Recipes 

0 min is when the boil is over. ie: when you shut off the burner. flameout.

__________________

• Fermenting: Cherry Stout
• On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

Recipes And Blogs: ClubHomeBrew

jjayzzone

Recipes 

so, how long do I leave those hops in at that point?

AnOldUR; maybe someone figured out how to use more that 10% aromatic malt....I guess we'll see when this brew is done.

I added the extra pound of 2-row because the recipe maker had 82% efficiency. I might get 70%. Man, I need to get my own grain mill. I batch sparge and I got like 64% efficiency on my last brew day. Hit my temps on the dot. Unacceptable. Off subject, but what % point increase can you expect from fly sparging as apposed to batch sparging?

This is also not a cheap recipe to make. Close to fifty bucks. The UK Goldings were close to $4/oz.

jjayzzone

Recipes 

Fred's Beer Style Page

The guy who made that beer is no joke!

VTBrewer

Recipes 

Midwest says up to 50% on their Aromatic, so I guess I was wrong.

You just chuck them in when you take the kettle off the heat. I don't use a hops bag, so they (and other hops) end up in my strainer as I pour into primary. Some people don't bother with that.

Fred didn't win all those. Fred compiled them.

__________________

• Fermenting: Cherry Stout
• On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

Recipes And Blogs: ClubHomeBrew

jjayzzone

Recipes 

Oh....lol.

And as for the 10% on the aromatic, i've seen the same thing.....the workers at the brewshop even commented that four pounds was a ton. I ignored them and trusted the 43.5 score.