2nd try at a stout

My 2nd try at a stout. Also my first time hitting all my projected numbers from a recipe program lol.
Ember

Recipe specifics:

Style: American Stout
Batch size: 2.2 gal
OG: 1.085
FG: 1.021
Bitterness (IBU): 35.2
Color (SRM): 37.0
ABV: 8.4%

Grain/Sugars:

4.00 lb Two-row (US), 57.1%
1.00 lb Maple Syrup, 14.3%
1.00 lb Corn Sugar, 14.3%
0.50 lb Barley, Flaked, 7.1%
0.25 lb Roasted Barley, 3.6%
0.25 lb Chocolate Malt (US), 3.6%

Hops:

1.00 oz Northern Brewer (AA 7.0%, Whole) 60 min, 35.2 IBU

Recipe Notes:

Yeast nutrient @ 5 min

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thats an alarming amount of sugar/syrups for any beer IMO. I like my beers dry to the bone, but I would never go too far past 10% sugar, youve got over 25% and this is a stout. How high did you mash? Im thinking this is going to be very, very, veeeeeerrrrrry thin bodied

That's definitely a lot of sugar, let us know how it turns out! Sweet looking set up though!

I mashed at 147. Im still trying to get the hang of hitting my mash temp just right!

Well, the great thing about homebrewing is, you get to make the beer you want.

As others have said, it won't be very "stout" though.

My problem is my mash tun can only take 5#s of grain. The biggest fermenter i have space for is the 2.5 gallon one you see. Also my brew kettle is also only 2.5 gallons �� I live in a tiny condo lol.

So should i drop the extra sugars next time? I hope my body wont be to thin... or should i try to mash at around 155-157? Would that help?

Drop the sugars and mash around 152. If your Gravity is a little low, add some plain light malt extract.

EndOfBeans said:

My problem is my mash tun can only take 5#s of grain. The biggest fermenter i have space for is the 2.5 gallon one you see. Also my brew kettle is also only 2.5 gallons �� I live in a tiny condo lol.

So should i drop the extra sugars next time? I hope my body wont be to thin... or should i try to mash at around 155-157? Would that help?

Click to expand...

Were you just using the sugars to get he gravity points up? You could do that with DME or LME instead.

Stouts are usually fuller bodied. The one I have fermenting right now was mashed at 156.

EndOfBeans said:

My problem is my mash tun can only take 5#s of grain.

Click to expand...

HOLD ON! I spy an igloo cube cooler in picture #4. Is that the 60qt? I've mashed 30#'s of grain in one of those!

https://www.homebrewtalk.com/showthread.php?t=144475

^ Good eye.

I like the setup!

It is but its not mine im borrowing it to use as my fermenting chamber lol. I never thought about using extract! This may have just opened up some new door for me fellas!

At what point in the boil can i add the extract? My kettle/weak glass top stove can only handle about two gallons before it goes over the edge.

Would i boil with my mashed grains then add the dme after? To top off or what????

You can add extract at the end of the boil - with dry malt extract I don't think you'd lose as much heat either

End of the boil as in the last 15 minutes (just so you have enough time to sterilize the extract.)