Stout Recipe

Pappers_ said:

For what its worthy, I never used (and don't recommend) using dark extract, regardless of what beer you are making. With the specialty grains you've got there, you'll get plenty of dark color and roasty flavor for the stout.

If you were brewing this using all-grain, you would start with pale malt as your base - using the lightest extract available as your base gives you the same starting point.

Have you run your recipe through some brewing software, to see where you are with original gravity and IBUs?

Good luck with the event!

Jim

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Misplaced_Canuck said:

I'm guessing you're not mashing... Remove the flaked barley, it will only add non fermentable starches to the beer.

M_C

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Pugs13 said:

Hey guys my buddy and I want to launch a unique STOUT for a very important event in August (5yr. anniversary for this event). We figure if we start now we will have just enough time. This Stout has to be as black as it can be, a nice bitter/bite to it with a nice creamy head. Now I am unsure if this recipe will even work as it seems like a lot and I wasn't sure if you could be this crazy with the grains and such. I kinda wanted to get a little crazy with it but still have a real nice stout to drink, but let me know what you guys think please! It is a colaberation of about 2-3 recipes. Thanks guys!

6lbs. - Gold LME wort color of 2.0L to 6.0L

1lbs. - Roasted Barley (Simpson's)
.5lbs - Black Malt (Briess)
.25lbs.- Chocolate Malt (Briess)
.25lbs.- Crystal 60L (Simpson's)
.25lbs.- Flaked Barley

1tsp. Gypsum
1oz. U.K. Fuggle
.5oz. Nugget
Irish Ale Liquid Yeast (White Labs)

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Pugs13 said:

No not mashing...only steeping my friend...So if the flaked barley does nothing why do local supply stores add it into their recipe kits for extract brewers? It has to do something? What do you think about the choice of hops?

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Trippelx said:

Probably because those recipes are converted from all grain recipes. It was likely in the all grain version, but as mentioned it has no use without a mini mash. You'll end up with unfermentable starches that will do nothing but drive up final gravity.

Best thing for you to do is throw a bit of 6 row or even 2 row in there. If your steeping grains anyways it's really not that much different.

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Misplaced_Canuck said:

I'm guessing you're not mashing... Remove the flaked barley, it will only add non fermentable starches to the beer.

M_C

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Pugs13 said:

So what do you think about the Flaked Barley then? If we are doing the 6-row almost like a partial or mini mash could the Flaked Barley make any difference at all for creaminess, mouthfeel, or body with the recipe we got going?

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Pugs13 said:

Do you know if it would make that big of a difference if we went from 6lb. LME Gold to a 4lb. Light LME...We are thinking of using a Mountmellick Imported(Ireland) Light LME instead...here is the link if you can maybe tell us a little more about it...
http://www.midwestsupplies.com/mountmellick-ireland-light-4-lb.html
Just wondering what you guys suggested...thanks!

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Pappers_ said:

I think using light lme is a good idea, but don't understand why you are thinking of using 1/3 less? Are you looking for a lower original gravity?

Jim

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