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Old 06-10-2009, 03:37 AM   #1
schweaty
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Default Attn: Stout Lovers - Recipe Help Wanted

Okay, so I would like to do an Imperial Stout for my next beer and was trying to come up with a recipe. During the process I realized that I wasn't sure how much of the specialty grains I should use as I've NEVER done a stout before. I tried looking at some other recipes to get an idea but everyone was all over the board. And since black, chocolate and roasted barley could easily be a bit over the top I was hoping that some stout aficionados could lend a hand. The recipe is as follows

Amount Item Type % or IBU
11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 55.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 20.00 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.00 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.00 %
1.00 lb Oats, Malted (1.0 SRM) Grain 5.00 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 5.00 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.50 %
0.50 lb Roasted Barley (300.0 SRM) Grain 2.50 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) (First Wort Hop) Hops 38.2 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (45 min) Hops 15.9 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (30 min) Hops 13.4 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 6.3 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (5 min) Hops 3.5 IBU

WLP007 Dry English Ale Yeast

Mash @ 150

Est Original Gravity: 1.093 SG
Est Final Gravity: 1.022
Estimated Alcohol by Vol: 9.31 %
Bitterness: 77.3 IBU Calories: 435 cal/pint
Est Color: 46.7 SRM


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Old 06-10-2009, 03:57 AM   #2
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A few people were helping me with the very same thing the past few days here.


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Old 06-10-2009, 10:47 AM   #3
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I think your grist looks pretty good. There are a couple of things I question.

I'd increase the Roasted Barley proportion. As it stands, your roasted grains stand at 10% of the grist. You can go as high as 15%.

I don't think you'll need the Wheat Malt. There won't be foam issues with this beer, and if you wish to increase the gravity without flavor/body contribution, use sugar.

I like the idea of oat malt. Really, it's just because I like oat malt. You don't really need to increase body in the beer, and and unique flavor contribution will be lost amongst all that roasted grain. But it's cool.

Have fun!

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Old 06-10-2009, 02:56 PM   #4
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Looks interesting. I've become more of a fan of the dark fruit notes from a dark crystal (C120, C150, SpecialB) in Imperial Stouts of late. Something about that figgy/raisin with a thick mouthfeel that just seems right to me.
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Old 06-10-2009, 04:04 PM   #5
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Quote:
Originally Posted by mmb View Post
Looks interesting. I've become more of a fan of the dark fruit notes from a dark crystal (C120, C150, SpecialB) in Imperial Stouts of late. Something about that figgy/raisin with a thick mouthfeel that just seems right to me.
+1

I usually use C90 or C120 in my stouts. I also absolutely love the special b flavors in dark Belgians, but i have yet to use it in a stout. It should play pretty nice i would think
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Old 06-10-2009, 04:48 PM   #6
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Ya I don't think you will get much from a C 10 with all that roasted and black patent. I would go with atleast C 60
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Old 06-10-2009, 05:17 PM   #7
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yep, replace wheat with pale. replace C10 with C120.
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Old 06-10-2009, 05:27 PM   #8
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Not to thread hijack, but I have a question regarding black patent malt in stouts. If I had the choice between using black malt and debittered black malt in a stout, which one should I use?
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Old 06-10-2009, 06:14 PM   #9
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Quote:
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Not to thread hijack, but I have a question regarding black patent malt in stouts. If I had the choice between using black malt and debittered black malt in a stout, which one should I use?
Depends on the type of stout. Personally, I don't like Black Patent malt in stout, except for a relative pinch in RIS. Roasted Barley makes a beer Stout. I like a dash of Chocolate Malt in Oatmeal and Sweet stout, but in a secondary role to Roasted Barley.

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Old 06-10-2009, 07:08 PM   #10
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Mostly on-topic (as I'm asking this question to benefit the stout I'm planning): I think I may be a little confused on what some of these grains are called.

Black barley, black roasted barley, black roast, roasted barley, black patent --

Am I correct that black roasted barley, black roast, and roasted barley are essentially the same thing? I know there are a couple (maybe a few) roast levels so maybe black roasted barley / black roast is the darker one and roasted barley is the lighter?

And black patent is unmalted, kilned barley?


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