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AngryNerd 08-01-2009 06:39 PM

Stout not dark enough
 
Last weekend a friend and I brewed "Samuel Smith's Oatmeal Stout" out of the "Clone Brews" book by Szamatulski, and it just isn't dark enough! It looks more like a dark amber / light porter. Here is the recipe:

Steep at 150F for 20 minutes:

1/2 lb fresh roasted flaked oats
1/2 lb 55L crystal malt
1/2 lb chocolate malt
1/4 lb roasted barley

Sparge with 1/2 gal water at 150F.

Add 6 lbs light DME and 2 oz Kent Goldings, boil for 1 hour.
Last 10 minutes add irish moss.

Cool and pitch Wyeast 1084.

I'm about to transfer to the secondary fermenter (it's been a week and the krausen has fallen). The color still isn't right - is there anything I can add at this point?

What did I do wrong? I only poured the sparge water through the grain bag once - how many times is that usually done?

Thanks in advance.

AngryNerd 08-03-2009 04:31 PM

For better or worse, I doctored up my stout after transferring to secondary.

Boiled 1/2 gal water for sanitation, then steeped 1/2 lb black patent and 1/2 lb chocolate malt for 30 minutes. Black black BLACK it was. Once I added it to the secondary the stout turned nice and black. We'll see if it stays that way or what color head I get.

GuitarBob 08-03-2009 04:41 PM

There are two types of roasted barley. A 300 srm barley and a 500 srm barley. Maybe you accidently used the lighter version.

david_42 08-03-2009 04:54 PM

It would have gotten much darker as it cleared. An extra 1/2 lb of black patent means you now have liquid charcoal.

Revvy 08-03-2009 05:02 PM

Never judge the color of a beer until it is in your glass when everything is done...beer looks totally different when you are looking at it in a bucket or through the glass of a carboy. Plus it has a long journey of clearing and conditioning to go thorugh, and that will alter the color.

ChshreCat 08-03-2009 05:14 PM

After steeping the grains, did you boil?

bsay 08-03-2009 05:23 PM

Quote:

Originally Posted by AngryNerd (Post 1464709)
...

1/2 lb fresh roasted flaked oats

...

What was your roasting process for the oats? Did they come pre-roasted? That might be part of the "problem" (I put problem in quotes because the beer will change over time, and there might not be an actual problem.)

RDWHAHB.

AngryNerd 08-03-2009 11:03 PM

Thanks all for the advice. Maybe I'll end up with charcoal from too much black malt, but I REALLY wanted a stout.

Quote:

Originally Posted by bsay
What was your roasting process for the oats?

I bought 'flaked oats' from the LHBS, and roasted them on a sheet pan in a 400F oven for an hour, stirring every 15 minutes. The came out nice and brown, with a nutty smell. Next time I'm not paying brewstore prices though, since I have probably 40 lbs of rolled oats around the house.

Quote:

Originally Posted by GuitarBob
There are two types of roasted barley. A 300 srm barley and a 500 srm barley. Maybe you accidently used the lighter version.

I have no idea which kind of roasted barley. Since I didn't want a full pound, the brew store owner just scooped a bit into the mill with the other grains from his hoppers in the back. I'll pay attention next time.

As for next time, I may just punch up the amount of roasted barley rather than do anything desperate like add to the secondary.

AngryNerd 08-03-2009 11:05 PM

Quote:

Originally Posted by ChshreCat (Post 1467061)
After steeping the grains, did you boil?

No, I boiled the starting water, cooled to ~150F, steeped, cooled, and added to the secondary. Why?

Gremlyn 08-03-2009 11:23 PM

Quote:

Originally Posted by AngryNerd (Post 1468042)
Thanks all for the advice. Maybe I'll end up with charcoal from too much black malt, but I REALLY wanted a stout.


I bought 'flaked oats' from the LHBS, and roasted them on a sheet pan in a 400F oven for an hour, stirring every 15 minutes. The came out nice and brown, with a nutty smell. Next time I'm not paying brewstore prices though, since I have probably 40 lbs of rolled oats around the house.



I have no idea which kind of roasted barley. Since I didn't want a full pound, the brew store owner just scooped a bit into the mill with the other grains from his hoppers in the back. I'll pay attention next time.

As for next time, I may just punch up the amount of roasted barley rather than do anything desperate like add to the secondary.

Careful with that, too much roasted barely won't taste very good. A 1/4 # is about the normal usage. Maybe do a darker Crystal instead of the 55L, like a 70 or 80. You can use a little bit of black patent also, but nowhere near as much as you did. Just the extra chocolate might have gotten you there.


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