Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Stout Issues
Reply
 
LinkBack Thread Tools
Old 01-30-2013, 05:05 PM   #31
morbothegreat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: baton rouge, la
Posts: 17
Liked 1 Times on 1 Posts

Default

A thought on the recipe, i know several breweries list their recipes, so you could find a brew you like and try to look up their recipe.

__________________
morbothegreat is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2013, 05:35 PM   #32
Sparticusbrewer22
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Sparticusbrewer22's Avatar
Recipes 
 
Join Date: Aug 2012
Location: Gaylord, Michigan
Posts: 48
Liked 3 Times on 3 Posts
Likes Given: 47

Default

Would you like a Guiness recipe for a partial mash I use? I can give you my best interpretation of the all grain version if you'd like. That way, you can brew it and compare it to a regular Guiness and see how they're different (though I'm not claiming the recipe I use is a perfect match).

__________________
Quote:
Originally Posted by eknee View Post
She lied. They all do, when they want to keep you.
Quote:
Originally Posted by slnies View Post
Education eliminates ignorance, but it does not quell bull headed pride. S.
There's always money in the banana stand

-Fermentor: Satinugal IPA (Lagunitas clone)
-Fermentor: Best Brown Out (Ithica' Nut Brown clone)
-Fermentor: O2, CO2, N2 and friends
-Bottled: Last few weeks of college life...
-Bottled: JOAM (FINALLY!!)
Sparticusbrewer22 is offline
 
Reply With Quote Quick reply to this message
Old 01-30-2013, 06:45 PM   #33
mgortel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Stewartstown, PA
Posts: 769
Liked 31 Times on 27 Posts
Likes Given: 7

Default

Quote:
Would you like a Guiness recipe for a partial mash I use? I can give you my best interpretation of the all grain version if you'd like. That way, you can brew it and compare it to a regular Guiness and see how they're different (though I'm not claiming the recipe I use is a perfect match).
Sure that would be great!
__________________

EVERYONE is entitled to my opinion!

Primary #1: Fat Tire Clone
Primary #2: Oatmeal Stout
Primary #3: Empty

Upcoming Brews:
English Pale Ale

Bottled:
Biermuncher Centennail Blonde

mgortel is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2013, 02:36 AM   #34
bnhocking
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Walton, Kentucky
Posts: 41
Default

Ok here is my go to stout recipe for 10 gallons. I have a few bottles that are 3 years old (last tasting was at the two year mark) My wife and I drink one on our anniversary and I can say that at the 2 year mark it was fantastic. The beer really needs at least 6 months in the bottle to even be tame. However, 4 years will probably see the beer peak and start going the other way. Usually when I make it, it is gone in less than a year (dang extended family drinks it all). If you are wanting a Guinness style you need nitrogen and a year min in the bottle. Also how you pore the stout can change it. I do a "high pore" (about 4 inches above the glass)to try and degas the beer as much as i can and put a nice cascading head on it like a Guinness. Hope that helps.

24 lb P a l e Ma l t , 2 R o w , U S
3 lb 5 oz C r y s t a l 8 0 L
2 lb C h o c o l a t e Ma l t
1 lb 10 oz Be l g i a n A r o ma t i c
1 lb 6 oz C a n d i S u g a r , D a r k
12 oz Bl a c k ( P a t e n t ) Ma l t
12 oz C a r a f a I I I

1.5 oz magum (60min)
1.5 oz Perle (60 min)

2.5 oz SWEET oragne peel (10 min)
3 Vanilla Beans chopped (10min)

1.5 oz Heavy toast french Oak Chips (soaked in 1.5 Oz Glenlivet scotch for 3 days then put into secondary for 7 days, it really easy to over do it, and the scotch flavor will mellow with time)

Belgian Ardennes Yeast

154F mash temp
76% Mash Efficiency

ABV 9.1%

__________________
bnhocking is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2013, 11:02 AM   #35
jbsayers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Cuyahoga Falls, Ohio
Posts: 118
Liked 9 Times on 6 Posts
Likes Given: 13

Default

Quote:
Originally Posted by RM-MN View Post
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
I made an oatmeal stout and it was fairly tasty about 3 weeks after bottling. Shared them with friends and family and no complaints. Found an extra one in the back of the fridge 3 months after bottling, cracked it open and HOLY CRAP! It was the best stout I've ever tasted. I was so excited and couldn't believe I made it or that it had aged into something so delicious and different than what it was just 2.5 months ago. I was also bummed that my friends and family go the young tasting version and hadn't tasted it like I just had.
__________________

Primary #1: Maris Otter/EKG SMaSH (5 one gallon test batches with different yeasts)

Primary #2: Empty

Secondary #1: Empty

Kegged: Sayers' Wild Oats - Oatmeal Stout (almost gone!)

Kegged: Sayers' Bah Humbug Brew

Up Next: Maybe a Hefe

jbsayers is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2013, 06:49 PM   #36
mgortel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Stewartstown, PA
Posts: 769
Liked 31 Times on 27 Posts
Likes Given: 7

Default

SO it sounds like I should be aging my current batch of Sweet Stout in the fridge...not at roomtemp? It has been at room temp 5-6 weeks....so well carb'd....

__________________

EVERYONE is entitled to my opinion!

Primary #1: Fat Tire Clone
Primary #2: Oatmeal Stout
Primary #3: Empty

Upcoming Brews:
English Pale Ale

Bottled:
Biermuncher Centennail Blonde

mgortel is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2013, 08:06 PM   #37
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,658
Liked 750 Times on 628 Posts
Likes Given: 241

Default

Quote:
Originally Posted by mgortel View Post
SO it sounds like I should be aging my current batch of Sweet Stout in the fridge...not at roomtemp? It has been at room temp 5-6 weeks....so well carb'd....
I leave mine at room temperature until a few days before drinking it. I like to let it mature all it will at room temp but have enough refrigeration time to get the CO2 dissolved. Then I might take it out and set it on the counter for half an hour or so to warm a bit because that is where all the flavors are.
__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2013, 09:23 PM   #38
Jdslep
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Ithaca, NY
Posts: 62
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Water chemistry aside, my stout tastes more like Guinness if I add an inch of water to the glass. This is not an exaggeration, Guinness is just very watery tasting to me.

Seriously, try a stout with some water in it. I want to know if I'm the only one who likes it.

__________________
Jdslep is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 01:46 PM   #39
bnhocking
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Walton, Kentucky
Posts: 41
Default

Quote:
Originally Posted by mgortel View Post
SO it sounds like I should be aging my current batch of Sweet Stout in the fridge...not at roomtemp? It has been at room temp 5-6 weeks....so well carb'd....
I think that aging ales in a refrigerated environment does not allow the yeast and oxygen to mature the beer, yes there is some oxygen still in the beer after fermenting. Think of wine aging, it is cellared from 55 to 73 degrees F. the temperature determines max shelf life. The higher the temp the shorter the life, the lower the temp the longer it takes to mature. refrigerating the beer at 38 would pretty much stop all maturing.

Hope that helps
http://www.wineperspective.com/STORA...0&%20AGING.htm
__________________
bnhocking is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 03:54 PM   #40
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,719
Liked 184 Times on 161 Posts
Likes Given: 24

Default

Quote:
Originally Posted by Jdslep View Post
Water chemistry aside, my stout tastes more like Guinness if I add an inch of water to the glass. This is not an exaggeration, Guinness is just very watery tasting to me.

Seriously, try a stout with some water in it. I want to know if I'm the only one who likes it.
Guinness dry stout is a light beer. Is it possible that your stout recipe produces too high a gravity?
__________________

Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water

mabrungard 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
Irish Stout issues? elonsdale General Beer Discussion 5 01-14-2013 03:59 PM
Stout Issues rgontasz General Beer Discussion 4 02-16-2012 01:43 AM
Fermentation issues with a stout jvaron Fermentation & Yeast 9 09-11-2009 03:18 AM
AG Stout recipe, but still have issues Bombo80 All Grain & Partial Mash Brewing 2 01-15-2008 05:11 PM
Stout - issues tgrier Beginners Beer Brewing Forum 5 11-29-2007 04:39 PM