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Old 06-06-2012, 09:52 PM   #1
Pakkasso
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Default Recipe for Review

Hello all,

I am going to brew my first stout and my first batch from my very own recipe. I am so excited I can't hardly stand it I would like to post my recipe for comment, so please let me know what you think and particularly what may not work well. I am trying for OG around 1.07 and IBU around 20. Not very bitter or hoppy, but hopefully packed full of flavor.

3.3 lb Dark Malt Extract (Don't know exactly what my brew shop carries yet.)
3.3 lb Amber Malt Extract (Same with this)
0.75 lb Chocolate Malt
1 lb Roasted Barley
1 lb Crystal Malt
1.5 lb Oatmeal
1 oz Fuggles Hops (in boil 50 minutes)
1 oz Fuggles Hops (Finishing)
WLP002 English Ale Yeast

Ta-Da! Please comment. I am looking forward to what you have to say.

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Old 06-07-2012, 02:42 PM   #2
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I would just use pale extract. You have more than enough specialty grains for the dark stout color and flavor. Maybe cut the oats down to 12 oz

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Old 06-07-2012, 02:46 PM   #3
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I would cut the oats down to 16oz or less and cut the roasted barley down to 8oz. Roasted barley has an extremely strong flavor and if you look up stout recipes most don't use over 8oz for that reason...you don't want it to taste like burnt black coffee!

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Old 06-07-2012, 04:26 PM   #4
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+1 on the cutting down the amount of roasted barley (maybe use 4 to 6 oz) and you also said not very hoppy, I would cut the hops in 1/2, I went with 1/2 oz @ 50 min and 1/2oz @ 10 min hops (instead of 1oz @ 60 min and 1oz @ 10) in my chocolate/coffee cream stout, and it has just a hint of hops and just the slightest bit of bitter to it, just right IMO.

Lots of stouts use combo extracts, amber and dark looks nutty/roasty

Im thinking it will have a chocolatey, semi bitter/astringent taste to it, A little bitterness form 1oz hops @ 50min and bitter/astringent from 1Lb roasted barley.

also remember everyones taste is different so one person would say an IPA isn't bitter and another person would say a mild wheat is too bitter.

and if you like a sweeter stout you can always add lactose.

Cheers

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Old 06-07-2012, 05:28 PM   #5
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Thank you all very much for your help.

I am certainly not looking for an astringent quality and while I do love my coffee, I am also not looking for a burnt coffee taste in my stout. I will cut way back on the roasted barley.

I will also cut back on the oats since two of you suggested it... but, strambo and/or Jayhem, what is the reason for cutting back the oats? I would like to be able to apply the reasoning to future recipes Also, I have read that I should use Quaker rolled oats, but somewhere else I read to use "quick" (or 1 minute) oats. What do you think?

Mr. Coyote - I recently used similar hopping in a brown ale and was very pleased with it. If I use the same hopping, would the bitterness / hoppiness be about the same for the stout as it was for the ale?

Thank you again for your help! I very much appreciate it.

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Old 06-07-2012, 06:07 PM   #6
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the only change id make is switching to pale extract. i dont agree that 1lb of roasted barley will make it taste like burnt coffee

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Old 06-07-2012, 07:12 PM   #7
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dcp - you are the second one to suggest switching to pale extract. Would you mind explaining your reasoning for suggesting it. I'm a noob, and I would like to understand what the dark extract has that is undesirable or what the pale extract has that is more desirable. Thank you

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Old 06-07-2012, 07:17 PM   #8
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its partially a control thing. when you're using pale extract u know exactly whats going in (2-row plus a lil carapils). with the darker extracts it varies between brands and its not clear the proportions. plus if you're already adding specialty grains i dont see the point. the pale is usually also slightly more fermentable

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Old 06-07-2012, 07:23 PM   #9
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Quote:
Originally Posted by dcp27 View Post
its partially a control thing. when you're using pale extract u know exactly whats going in (2-row plus a lil carapils). with the darker extracts it varies between brands and its not clear the proportions. plus if you're already adding specialty grains i dont see the point. the pale is usually also slightly more fermentable
Right, I agree!

Amber extract and dark extract got that way from the manufacturer adding specialty grains. We won't know how much or what kind, but certainly crystal malt would be in them both. That means you're essentially doubling or tripling the amount of crystal in your recipe. But you just won't know for sure, so it's hard to make a recipe that isn't too sweet as a result.

I'd ditch the "colored" extract and use pale LME or DME (your preference).
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Old 06-07-2012, 07:27 PM   #10
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Dark extract doesn't have anything in it that is undesirable. Amber extract is made for the same grains as the pale extract except with some crystal malt mixed in. Same idea for dark.

Since you can add the cystals, chocolates etc right to the pot and steep them, you don't "need" the dark malt. The benefits of adding those extras yourself is you know exactly how much you are putting in (vs a mystery can) and they give a little more of a "fresh" taste coming right from the grain.

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