I've never brewed a stout

As the title says I've never brewed a stout before .... I'm looking to do cat 13E American stout for an upcoming in house brew club competition. What does everyone think am i on the right track ?

What's all this A stout
American Stout
Type: All Grain Date: 12/19/2011
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 7.24 gal Asst Brewer:
Boil Time: 60 min Equipment: Aaron's MLT
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.8 %
1 lbs Roasted Barley (300.0 SRM) Grain 3 7.7 %
1 lbs Chocolate Malt (450.0 SRM) Grain 2 7.7 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 3.8 %
2.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 34.8 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 6 6.1 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 1.6 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -
4.40 oz Oak Chips (Secondary 7.0 days) Flavor 9 -

Beer Profile

Est Original Gravity: 1.060 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 42.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 43.2 SRM
Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 13 lbs
Sparge Water: 3.11 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.25 qt of water at 167.5 F 156.0 F 45 min
Mash Out Add 6.50 qt of water at 204.2 F 168.0 F 10 min

Sparge Step: Fly sparge with 3.11 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith



Thanks for the input

The oaking may throw it out of style.

Also, I'd check the amounts of chocolate... I think the percentage may be getting a bit high in this one.

I use 7.75% roasted barley and 3.0% chocolate in my last stout and I thought it was very in-line for the style.

Mashing at 156F may leave it a bit much of the sweet side. I'd go for 154F myself.

M_C

I think you're a little high on the roasted malts. You may get some unwanted astringency. 10% roasted malt is a good rule of thumb for porters & stouts.

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CTownBrewer said:

I think you're a little high on the roasted malts. You may get some unwanted astringency. 10% roasted malt is a good rule of thumb for porters & stouts.

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Click to expand...

ust the roasted barley or do you mean the RB, chocolate , and crystal 80 should not exceed 10% ?

Just the roasted barley & chocolate. You can leave the caramel malt as is.

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Looks like beer

But looking at these numbers leaves me wondering where all the beer went?

Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 7.24 gal Asst Brewer:
Boil Time: 60 min Equipment: Aaron's MLT
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %

Click to expand...

According to that, you're losing 5 quarts of beer from end of boil to glass. Seems way high to me.

fwiw, I do 10-11% ABV imperial stouts with a lot less shrinkage than that. My boil-off is just under 4 quarts per hour and I tune my recipes to end up with 5.5 gallons hitting primary and end up with a glass of beer more than what it takes to totally fill a corny keg (so a bit more than 5.25 gallons in the keg) and that's with leaving most of the cold break in the kettle, and crash cooling the fermenter before kegging...

Cheers!

day_trippr said:

Looks like beer

But looking at these numbers leaves me wondering where all the beer went?



According to that, you're losing 5 quarts of beer from end of boil to glass. Seems way high to me.

fwiw, I do 10-11% ABV imperial stouts with a lot less shrinkage than that. My boil-off is just under 4 quarts per hour and I tune my recipes to end up with 5.5 gallons hitting primary and end up with a glass of beer more than what it takes to totally fill a corny keg (so a bit more than 5.25 gallons in the keg) and that's with leaving most of the cold break in the kettle, and crash cooling the fermenter before kegging...

Cheers!

Click to expand...

I know on paper it seems high but I do boil off 1 gallon an hour then with hot and cold breaks it accounts for another appx .5 gal then trub loss in fermenter leaves me with 5 clean gallons kegged. Though i will re analyize this as my last batch didn't turn out exactly that way.

Revised for all's review

What's all this A stout
American Stout
Type: All Grain Date: 12/19/2011
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 7.24 gal Asst Brewer:
Boil Time: 60 min Equipment: Aaron's MLT
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
10 lbs 5.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.0 %
11.3 oz Roasted Barley (300.0 SRM) Grain 2 5.9 %
7.6 oz Chocolate Malt (450.0 SRM) Grain 4 3.9 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 4.2 %
2.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 35.9 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 6 6.3 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 1.6 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.056 SG Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 6.3 %
Bitterness: 43.8 IBUs Calories: 192.7 kcal/12oz
Est Color: 30.4 SRM
Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 12 lbs 0.2 oz
Sparge Water: 3.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.01 qt of water at 167.5 F 156.0 F 45 min
Mash Out Add 6.00 qt of water at 204.4 F 168.0 F 10 min

Sparge Step: Fly sparge with 3.43 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

Aschecte said:

End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %

Click to expand...

Something still seems odd with this. Do you have 1.25 gallon trub loss???

Perhaps pre-boil at 6.25 and bottle volume at 5, but I dont know about losing 1.25 gallons after boil.

beersmith has it in there as .5 for chiller and trub loss then an additional .5 for fermentor loss which i believe is for trub as well that settles.

The recipe looks fine (and tasty) for a generic stout, although I don't think it will do so well as an American stout in a standard BJCP competition.

First, putting a limit on roasted malts at 10% is pretty silly. Some Irish dry stout recipes use roasted barley up to 20% and while I don't like going that high, they do place well in competitions. Also, most judges are going to be looking for a lot of roast character and some type of American hop presence in this style. This is essentially a bitter, roastier, and hoppier American type export stout. You may want to consider using American hops and upping the IBU ratio to around 1:1.

I would not be afraid to go with something like 8% roast barley, 5% chocolate, and similar amount of dark crystal (80-120l) with smaller amounts of flaked barley or oats for mouthfeel. Also, black patent and carafa II type malts can add a lot of complexity and some of those bitter-chocolate type flavors the judges will be looking for. I like cascade hops, usually 2.0 oz at 60 min and 1.oz at flameout for 60IBU in a 1.060 beer.

I'd recommend taking a look at the recipes for Jamil's am stout and the Shakespeare stout clone (CYBI) - I've taken home a gold and a silver with that recipe alone.

Good luck!