snailsongs
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- S-05
- Yeast Starter
- nope
- Additional Yeast or Yeast Starter
- nope
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.074
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 90
- IBU
- 75-80
- Color
- black
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- 60
- Tasting Notes
- Dark chocolate, coffee, firm but smooth bitterness, creamy....delicious!
Willamette Valley Stout
American Stout
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.6 %
1.50 lb Roasted Barley (300.0 SRM) Grain 9.8 %
1.00 lb CHocolate Rye (200.0 SRM) Grain 6.6 %
1.00 lb Caramel/Crystal Malt - 90L (90.0 SRM) Grain 6.6 %
1.00 lb Coffee Malt (150.0 SRM) Grain 6.6 %
0.75 lb Rye, Flaked (2.0 SRM) Grain 4.9 %
0.50 oz Warrior [15.40%] (90 min) Hops 27.6 IBU - FWH
0.50 oz Magnum [14.00%] (60 min) Hops 23.4 IBU
1.00 oz Northern Brewer [8.10%] (30 min) Hops 20.8 IBU
1.00 oz Northern Brewer [8.10%] (5 min) Hops 5.7 IBU
Est Original Gravity: 1.074 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 77.5 IBU
note: This beer has no Willamette hops in it....I live in the Willamette valley
I put some thought into this one, and I must be getting better at putting recipes together because I nailed what I was going for.....I wanted a stronger stout that would feature a firm but smooth bitterness (like a typical american stout), a nice strong rounded roast flavor with only minimal sweetness to balance (consciously avoiding "dark fruit" notes) and a little nuttiness, all with the creamy soft texture of an oatmeal stout.
I've found that chocolate malt can lend a sharpness that I don't like, so I decided to try the chocolate rye in it's place, backed up by a little flaked rye, which ended up mostly enhancing the creaminess of this beer. Along with the coffee malt and the roast barley, the predominant flavors here are nutty dark coffee with cream(french roast, anyone?) and dark chocolate. The bitterness from the hops backs up the dark chocolate effect here, as they give the same lasting smooth bitterness long after the sip has washed away.
Speaking of hops, I confirmed something for myself during the creation of this beer: Northern Brewer is the supreme hop for beers with any chocolate or coffee character in them at all. Late additions of it serve to accentuate and add complexity to those flavors in a way that no hop should be able to do.
Overall, this beer reminds me of goose island oatmeal stout dosed with coffee and fortified with higher gravity and greater hoppiness (don't fear 75 or more IBU's here, this beer absorbs them beautifully)....a really delicious, nicely rounded American Stout.
American Stout
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.6 %
1.50 lb Roasted Barley (300.0 SRM) Grain 9.8 %
1.00 lb CHocolate Rye (200.0 SRM) Grain 6.6 %
1.00 lb Caramel/Crystal Malt - 90L (90.0 SRM) Grain 6.6 %
1.00 lb Coffee Malt (150.0 SRM) Grain 6.6 %
0.75 lb Rye, Flaked (2.0 SRM) Grain 4.9 %
0.50 oz Warrior [15.40%] (90 min) Hops 27.6 IBU - FWH
0.50 oz Magnum [14.00%] (60 min) Hops 23.4 IBU
1.00 oz Northern Brewer [8.10%] (30 min) Hops 20.8 IBU
1.00 oz Northern Brewer [8.10%] (5 min) Hops 5.7 IBU
Est Original Gravity: 1.074 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 77.5 IBU
note: This beer has no Willamette hops in it....I live in the Willamette valley
I put some thought into this one, and I must be getting better at putting recipes together because I nailed what I was going for.....I wanted a stronger stout that would feature a firm but smooth bitterness (like a typical american stout), a nice strong rounded roast flavor with only minimal sweetness to balance (consciously avoiding "dark fruit" notes) and a little nuttiness, all with the creamy soft texture of an oatmeal stout.
I've found that chocolate malt can lend a sharpness that I don't like, so I decided to try the chocolate rye in it's place, backed up by a little flaked rye, which ended up mostly enhancing the creaminess of this beer. Along with the coffee malt and the roast barley, the predominant flavors here are nutty dark coffee with cream(french roast, anyone?) and dark chocolate. The bitterness from the hops backs up the dark chocolate effect here, as they give the same lasting smooth bitterness long after the sip has washed away.
Speaking of hops, I confirmed something for myself during the creation of this beer: Northern Brewer is the supreme hop for beers with any chocolate or coffee character in them at all. Late additions of it serve to accentuate and add complexity to those flavors in a way that no hop should be able to do.
Overall, this beer reminds me of goose island oatmeal stout dosed with coffee and fortified with higher gravity and greater hoppiness (don't fear 75 or more IBU's here, this beer absorbs them beautifully)....a really delicious, nicely rounded American Stout.