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Old 01-26-2013, 05:55 PM   #1
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Default Stout Issues

I am a huge fan of Guiness.....probably my favorite beer...I love stouts.

I have tried brewing several stouts all-grain.......Dry Stouts and Sweet Stouts....even a extract stout before I did all grain....and I have to say I have not been impressed with any yet. They are ok....but nothing to get too excited about. I realize it will never taste like Guiness.

My latest sweet stout is ok....but still just not quite whatr I want.....been in the bottle for 6 weeks......and still not quite as good as I was hoping....perhaps the stouts need to age longer in bottle? Any feedback guys?

BTW.....I am drinking Nut Brown and Hefewizens I brewed previously while brewing an Irish Red today....cheers!

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Old 01-26-2013, 06:00 PM   #2
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I have brewed multiple stouts and I'm pretty impressed with most of them. Possible water issue / mash Ph? What's the recipe? To me guinness is the lower end of my list of stouts I enjoy. Maybe breed a different recipe?

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Old 01-26-2013, 06:15 PM   #3
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Thanks for response....here is some additional infor on my water and latest brew....

My water profile (from Ward laboratories test)

Ph 7.5
Sodium 43
Potassium 2
Calcium 26
magnesium 13
Total hardness 113 (CaCO3)
Sulfate 9
Chloride 93
Carbonate <1
Bicarbonate 28 (HCO3)
Total Alkalinity 23 (CaCO3)

My latest recipe was a sweet stout: 5.5 gallon, OG= 1.062, FG = 1.023
9 lbs 10 oz pale malt
15.5 oz black patent
11.7 oz Crystal (80)
7.8 oz chocolate malt
1.33oz E Kent Goldings (60 min boil)
1 lb milk sugar (lactose)

Wyeast 1099 (Whitbread)

Mashed 151F

Boiled 60 mins

Fermented at 64-65F, at last few days of primary went up to 68F (3 weeks primary, then bottled)

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Old 01-26-2013, 06:37 PM   #4
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Anyone see any issues w my water profile or recipe above?

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Old 01-26-2013, 06:49 PM   #5
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The one thing that I found with stouts that I have done is they almost always have to be under hopped. without under hopping them they will take on some of the hop flavor, even when put in at 60 min. Also, a malt to add a nice bready flavor flavor goes a long way to add some dimension and round out the flavor. Rye also helps when added in a small amount, just adds a little "zing" and a little more flavor.
I dont know, I mean, I am a huge fan of stouts with lots of different levels of roasted malt and caramalt levels.
Also, I ferment my stouts at higher temps, with a fruitier yeast. Belgian yeast is great for stouts I think

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Old 01-26-2013, 07:50 PM   #6
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Quote:
Originally Posted by mgortel
Anyone see any issues w my water profile or recipe above?
That seems like a huge amount of black patent, which I don't find to be a very pleasant taste. It tastes like charcoal to me. Roasted barley is kind of essential for a true stout, and adds a nicer flavor, in my opinion, with much of the color of black patent.

If you're trying to clone Guiness, you'd want a low OG dry stout with a bit of soured beer added back in, I believe. A sweet stout isn't going to taste much like Guiness, although it can still be a great beer.
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Old 01-26-2013, 07:59 PM   #7
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ong....thanks for the response and feedback. On the sweet stout I was not trying to do a guiness (as a guinesss is a dry stout).....just was posting my latest stout recipe.....thank you for comments on black patent though.....good info.

Like I said.l....I dont hate the stouts I have done but I think they can be much better.....any comment on waiting for the beers to "mature" longer in bottle....does that have any effect.....obviously I can try that and see......

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Old 01-26-2013, 08:32 PM   #8
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Are you using a spread sheet to estimate your mash pH? I recently found I was driving my pH too low on dark beers.

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Old 01-26-2013, 08:41 PM   #9
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NO...I have not done anything with pH estimates or looking at that......maybe that is my issue......any advice, spreadsheets, etc is much appreciated!

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Old 01-26-2013, 08:47 PM   #10
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My stouts and porters usually go from meh to wow somewhere between 2 and 3 months in the bottle. They are slow to mature and when they do it seems to be like flipping a switch. JMHO

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