American Stout Recipe Advice - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > American Stout Recipe Advice

Reply
 
Thread Tools
Old 02-02-2009, 07:34 PM   #1
TwoHeadsBrewing
 
TwoHeadsBrewing's Avatar
Recipes 
 
Feb 2008
Chico, CA
Posts: 3,924
Liked 39 Times on 36 Posts



Well, I've only done one all grain stout before and it turned out pretty tasty but a little light on the roasted/coffee flavors. I'm wanting to make up a good American Stout, but highlighting the malts more than the hops. I plan on using Yakima Goldings for finishing hops and Nottingham yeast. Your input is appreciated!

Recipe: Black Hearted Stout
Brewer: Two Heads Brewing
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.09 gal
Estimated OG: 1.068 SG
Estimated ABV: 6.8%
Estimated Color: 55.3 SRM
Estimated IBU: 63.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Grain Bill:
------------
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 68.75 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.38 %
1.50 lb Roasted Barley (300.0 SRM) Grain 9.38 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.25 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 3.13 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.13 %

Hops:
------------
1.50 oz Chinook [13.00 %] (60 min) Hops 51.2 IBU
1.00 oz Goldings, B.C. [5.00 %] (30 min) Hops 10.1 IBU
1.00 oz Goldings, B.C. [5.00 %] (5 min) Hops 2.6 IBU

Yeast and Fermentation:
------------
1 Pkgs Nottingham (Danstar #-)
Ferment @ 68F for 21 days
Keg @ 37F, force carb and serve after 1 week.


Mash Schedule:
Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 16.00 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
60 min Mash - Add 5.00 gal of water at 166F for a target temp of 154.0F

Sparge with 4.8 gallons of 180F water to collect 7.1 gallons pre-boil.
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff


 
Reply With Quote
Old 02-02-2009, 08:00 PM   #2
hopsalot
 
hopsalot's Avatar
Recipes 
 
Sep 2007
Corpus, Texas
Posts: 1,553
Liked 18 Times on 17 Posts


definetly looks American,

1.50 lb Roasted Barley (300.0 SRM) Grain 9.38 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.25 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 3.13 %

sounds like a black hole, Cheers
__________________
In Illa Brettanomyces Nos Fides

http://bjsbrewery.blogspot.com/

 
Reply With Quote
Old 02-02-2009, 08:16 PM   #3
TwoHeadsBrewing
 
TwoHeadsBrewing's Avatar
Recipes 
 
Feb 2008
Chico, CA
Posts: 3,924
Liked 39 Times on 36 Posts


Quote:
Originally Posted by hopsalot View Post
definetly looks American,

1.50 lb Roasted Barley (300.0 SRM) Grain 9.38 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.25 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 3.13 %

sounds like a black hole, Cheers
So....does that mean it looks good?
I wasn't sure about the amounts of each of those items...I just want something dark, roasty, with some coffee flavors without being overly bitter or astringent.
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff

 
Reply With Quote
Old 02-02-2009, 08:51 PM   #4
bradsul
Flyfisherman/brewer
HBT_LIFETIMESUPPORTER.png
 
bradsul's Avatar
Recipes 
 
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts


I thought you were talking to yourself because of your avatars.

18.76% roasted malts is definitely a lot, but with 2 of them being 'lighter' (300L, 350L) I think you can probably get away with it. It may need a bit of extra aging time to smooth out though.

Assuming that 'black barley' is another name for 'black patent' I think I'd probably be reducing that one a bit, it will be more acrid than roasty (at least that's how I always perceive it).
__________________
Brad
Canadian Brewers Unite!


Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station


 
Reply With Quote
Old 02-02-2009, 09:49 PM   #5
StunnedMonkey
 
StunnedMonkey's Avatar
Recipes 
 
Aug 2008
Fort Wayne, IN
Posts: 1,133
Liked 21 Times on 18 Posts


Yeah, I think that 3 pounds of dark malts against 11 pounds of base malt is pretty heavy. I'm not sure you need both the chocolate and the black patent. I'd go with no more than a pound of roasted barley, and a half pound of black patent.
__________________
Tap 1:Traditional Bock
Tap 2:Robust Porter
Tap 3:California Common
Tap 4:Old Ale
Tap 5:IPA

 
Reply With Quote
Old 02-02-2009, 10:02 PM   #6
TwoHeadsBrewing
 
TwoHeadsBrewing's Avatar
Recipes 
 
Feb 2008
Chico, CA
Posts: 3,924
Liked 39 Times on 36 Posts


Quote:
Originally Posted by bradsul View Post
I thought you were talking to yourself because of your avatars.

18.76% roasted malts is definitely a lot, but with 2 of them being 'lighter' (300L, 350L) I think you can probably get away with it. It may need a bit of extra aging time to smooth out though.

Assuming that 'black barley' is another name for 'black patent' I think I'd probably be reducing that one a bit, it will be more acrid than roasty (at least that's how I always perceive it).
I asked for black patent at the LHBS, but she called it and labeled it "Black Malt". I suppose it's the same thing, or at least I'm assuming it is. So, I guess this grain bill is a little heavy on the roasted malts? What percentage of the total grain bill is advised for a stout?
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff

 
Reply With Quote
Old 02-02-2009, 10:27 PM   #7
StunnedMonkey
 
StunnedMonkey's Avatar
Recipes 
 
Aug 2008
Fort Wayne, IN
Posts: 1,133
Liked 21 Times on 18 Posts


Quote:
Originally Posted by TwoHeadsBrewing View Post
What percentage of the total grain bill is advised for a stout?
For reference (and not as a recipe suggestion) Jamil's American Stout calls for:

15# two-row
.75# crystal 40
1# roasted barley
.75# chocolate

I'm getting ready to brew the Stone Imperial Stout and it calls for:

17# two-row
2# Amber
1.25# Roasted Barley
.5# Black Patent

Two different stouts, but both have a considerably lower percentage of dark grains than what you originally laid out.

Of course, yours might kick ass, who knows?
__________________
Tap 1:Traditional Bock
Tap 2:Robust Porter
Tap 3:California Common
Tap 4:Old Ale
Tap 5:IPA


 
Reply With Quote
Old 02-02-2009, 10:32 PM   #8
bradsul
Flyfisherman/brewer
HBT_LIFETIMESUPPORTER.png
 
bradsul's Avatar
Recipes 
 
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts


Quote:
Originally Posted by TwoHeadsBrewing View Post
I asked for black patent at the LHBS, but she called it and labeled it "Black Malt". I suppose it's the same thing, or at least I'm assuming it is. So, I guess this grain bill is a little heavy on the roasted malts? What percentage of the total grain bill is advised for a stout?
Black patent is malted so I'd assume they are the same. For a dry stout you'd use about 10% roasted barley. When I'm using chocolate malt as a large percentage of that I'll often go higher since it is less roasty, maybe 15%. That's just me though and I don't make American stouts so take that with a grain of salt.
__________________
Brad
Canadian Brewers Unite!


Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

 
Reply With Quote
Old 02-02-2009, 10:35 PM   #9
TwoHeadsBrewing
 
TwoHeadsBrewing's Avatar
Recipes 
 
Feb 2008
Chico, CA
Posts: 3,924
Liked 39 Times on 36 Posts


So how about this for the grain bill:

12.0# 2 Row
1.50# Crystal 60L
1.00# Roasted Barley
0.75# Chocolate
0.50# Black Barley (black patent)
0.50# Flaked Oats

Est OG: 1.071
Est FG: 1.017
Est ABV: 7.0%
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff

 
Reply With Quote
Old 02-02-2009, 10:57 PM   #10
StunnedMonkey
 
StunnedMonkey's Avatar
Recipes 
 
Aug 2008
Fort Wayne, IN
Posts: 1,133
Liked 21 Times on 18 Posts


I think you could cut that crystal malt back a bit too, especially if you're mashing at 154. But I'll certainly defer to those with more experience than me.

How long do you plan on aging this baby?
__________________
Tap 1:Traditional Bock
Tap 2:Robust Porter
Tap 3:California Common
Tap 4:Old Ale
Tap 5:IPA

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All American Stout (all grain recipe) Pelikan Recipes/Ingredients 4 07-17-2011 07:18 PM
American Amber recipe advice mikfire Recipes/Ingredients 23 01-21-2011 01:54 PM
American Stout Recipe EricCSU Recipes/Ingredients 7 01-21-2011 01:49 PM
american stout recipe defenestrate Recipes/Ingredients 8 01-03-2009 08:39 PM
American Pale Ale Recipe Advice CAlexander Extract Brewing 7 03-16-2007 12:53 PM


Forum Jump