TheObsession
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- Apr 6, 2008
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I want this beer to be delicious and over the top! I have never brewed a stout before, so I would like your thoughts on how this recipe will work out. Some thoughts on what I did:
-I chose the flaked wheat and oat at 7.5% each to add some nice body
-I wanted the Crystal 80 and Special B to add some middle flavors...sweetness, nuttiness, carmellyness to the beer (good idea? Increase/Decrease the amounts?)
-2.5% of Roasted Barley and Black Patent seemed fair, should I increase this to make it more intense?
-I chose the Yakima Magnum's because they look delicious and I'd like to give them a try
-I used Fuggles for finishing because I understand they finish stouts well and I do not have any other good ideas.
-I have like mixing yeast strains in the past to add some nice complex flavors, will London and Scottish work together? I was also considering Irish Ale, would that be a better replacement?
Recipe:
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.18 gal
Boil Time: 120 min Equipment: My Equipment
Brewhouse Efficiency: 80.00
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Husk (0.0 SRM) Adjunct 5.00 %
14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.00 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 7.50 %
1.50 lb Wheat, Flaked (1.6 SRM) Grain 7.50 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.50 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.50 %
0.50 lb Roasted Barley (300.0 SRM) Grain 2.50 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.50 %
1.00 oz Yakima Magnum [13.50 %] (90 min) Hops 39.2 IBU
1.00 oz Yakima Magnum [13.50 %] (60 min) Hops 36.6 IBU
1.00 oz Fuggles [4.50 %] (10 min) Hops 4.4 IBU
1.00 oz Fuggles [4.50 %] (5 min) Hops 2.4 IBU
4.40 oz Bourbon Aged Oak Chips (Secondary 7.0 days) Misc
20.00 oz Cold Press Coffee (Primary 0.0 days) Misc
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
Beer Profile
Est Original Gravity: 1.098 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.88 %
Bitterness: 82.6 IBU
Est Color: 35.6 SRM
Mash Profile
Mash Name: My Mash Total Grain Weight: 20.00 lb
Sparge Water: 9.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp
90 min Saccharification Add 25.00 qt of water at 165.1 F 150.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used:
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
-I chose the flaked wheat and oat at 7.5% each to add some nice body
-I wanted the Crystal 80 and Special B to add some middle flavors...sweetness, nuttiness, carmellyness to the beer (good idea? Increase/Decrease the amounts?)
-2.5% of Roasted Barley and Black Patent seemed fair, should I increase this to make it more intense?
-I chose the Yakima Magnum's because they look delicious and I'd like to give them a try
-I used Fuggles for finishing because I understand they finish stouts well and I do not have any other good ideas.
-I have like mixing yeast strains in the past to add some nice complex flavors, will London and Scottish work together? I was also considering Irish Ale, would that be a better replacement?
Recipe:
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.18 gal
Boil Time: 120 min Equipment: My Equipment
Brewhouse Efficiency: 80.00
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Husk (0.0 SRM) Adjunct 5.00 %
14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.00 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 7.50 %
1.50 lb Wheat, Flaked (1.6 SRM) Grain 7.50 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.50 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.50 %
0.50 lb Roasted Barley (300.0 SRM) Grain 2.50 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.50 %
1.00 oz Yakima Magnum [13.50 %] (90 min) Hops 39.2 IBU
1.00 oz Yakima Magnum [13.50 %] (60 min) Hops 36.6 IBU
1.00 oz Fuggles [4.50 %] (10 min) Hops 4.4 IBU
1.00 oz Fuggles [4.50 %] (5 min) Hops 2.4 IBU
4.40 oz Bourbon Aged Oak Chips (Secondary 7.0 days) Misc
20.00 oz Cold Press Coffee (Primary 0.0 days) Misc
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
Beer Profile
Est Original Gravity: 1.098 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.88 %
Bitterness: 82.6 IBU
Est Color: 35.6 SRM
Mash Profile
Mash Name: My Mash Total Grain Weight: 20.00 lb
Sparge Water: 9.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp
90 min Saccharification Add 25.00 qt of water at 165.1 F 150.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used:
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F