artguy
Well-Known Member
Hi team,
I'm a new brewer with 4 or so batches under my belt so far, and I'm looking to do a dryish stout for my first partial mash. My question is, does this recipe look appropriate for a relatively dry stout? I'm not crazy about sweeter stouts (e.g. Sam Smith Oatmeal Stout), so I'm aiming for something on the drier end of the spectrum (although not as dry/sour as Guinness this time anyway). Any suggestions for this recipe? And which ingredients would I want to avoid if I don't want a sweet stout? Lactose? Flaked Oatmeal? Would a bit of brown sugar help keep it dry (I do want some stout mouthfeel in this, hence the flaked oatmeal). Thanks for any advice.
Recipe: Stout partial mash 3 gallon yield
Style: 13A-Stout-Dry Stout
Recipe Overview
Wort Volume Before Boil: 4.25 US gals
Wort Volume After Boil: 3.25 US gals
Volume Transferred: 3.25 US gals
Water Added: 0.00 US gals
Volume At Pitching: 3.25 US gals
Final Batch Volume: 3.00 US gals
Expected Pre-Boil Gravity: 1.020 SG
Expected OG: 1.044 SG
Expected FG: 1.010 SG
Expected ABV: 4.5 %
Expected ABW: 3.6 %
Expected IBU (using Tinseth): 34.6
Expected Color: 38.7 SRM
Apparent Attenuation: 77.1 %
Mash Efficiency: 60.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF
Fermentables
UK Pale Ale Malt 3.00 lb (54.5 %) In Mash/Steeped
UK Flaked Barley 0.34 lb (6.2 %) In Mash/Steeped
UK Roasted Barley 0.33 lb (6.0 %) In Mash/Steeped
UK Chocolate Malt 0.33 lb (6.0 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 1.50 lb (27.3 %) Start Of Boil
Hops: UK Fuggle (4.5 % alpha) 1.25 oz Bagged Pellet Hops used All Of Boil
Yeast: Nottingham
I'm a new brewer with 4 or so batches under my belt so far, and I'm looking to do a dryish stout for my first partial mash. My question is, does this recipe look appropriate for a relatively dry stout? I'm not crazy about sweeter stouts (e.g. Sam Smith Oatmeal Stout), so I'm aiming for something on the drier end of the spectrum (although not as dry/sour as Guinness this time anyway). Any suggestions for this recipe? And which ingredients would I want to avoid if I don't want a sweet stout? Lactose? Flaked Oatmeal? Would a bit of brown sugar help keep it dry (I do want some stout mouthfeel in this, hence the flaked oatmeal). Thanks for any advice.
Recipe: Stout partial mash 3 gallon yield
Style: 13A-Stout-Dry Stout
Recipe Overview
Wort Volume Before Boil: 4.25 US gals
Wort Volume After Boil: 3.25 US gals
Volume Transferred: 3.25 US gals
Water Added: 0.00 US gals
Volume At Pitching: 3.25 US gals
Final Batch Volume: 3.00 US gals
Expected Pre-Boil Gravity: 1.020 SG
Expected OG: 1.044 SG
Expected FG: 1.010 SG
Expected ABV: 4.5 %
Expected ABW: 3.6 %
Expected IBU (using Tinseth): 34.6
Expected Color: 38.7 SRM
Apparent Attenuation: 77.1 %
Mash Efficiency: 60.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF
Fermentables
UK Pale Ale Malt 3.00 lb (54.5 %) In Mash/Steeped
UK Flaked Barley 0.34 lb (6.2 %) In Mash/Steeped
UK Roasted Barley 0.33 lb (6.0 %) In Mash/Steeped
UK Chocolate Malt 0.33 lb (6.0 %) In Mash/Steeped
Extract - Light Liquid Malt Extract 1.50 lb (27.3 %) Start Of Boil
Hops: UK Fuggle (4.5 % alpha) 1.25 oz Bagged Pellet Hops used All Of Boil
Yeast: Nottingham