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Old 11-25-2009, 12:24 PM   #1
darknova306
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Nov 2009
Rochester, NY
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Looking to brew an Irish Stout tonight. Got some Wyeast 1084 going in a starter. Trying to finalize my recipe, here's what I got so for:

5 gallon batch

6# Maris Otter
1# Flaked Barley
3/4# Roasted Barley
1/4# Chocolate Malt

1oz First Gold (9.5%AA, 60 min)
0.5oz Fuggles (4.5%AA, 15 min)
0.5oz Fuggles (0 min)

Mash around 150.
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Old 11-25-2009, 12:27 PM   #2
stagstout
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Jun 2008
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Looks like a good stout, and at around 150 it will be nice and dry. Good luck.

 
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Old 11-25-2009, 12:59 PM   #3
Bjornbrewer
 
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I just did one pretty similar but with 2lb of flaked barley and I think it was too much. I also had 1lb of 10L for a little body. The chocolate malt adds a nice dimension.

Brew on!
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Old 11-25-2009, 01:00 PM   #4
PGHBrew
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I did a similar recipe recently. The only thing I would recommend is cutting the roasted barley back to 1/2#. But it depends how much roastiness YOU like. My dry stout is definately drinkable and tasty but has a little too much roastiness. Cheers!

 
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Old 11-25-2009, 01:31 PM   #5
balto charlie
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Quote:
Originally Posted by PGHBrew View Post
I did a similar recipe recently. The only thing I would recommend is cutting the roasted barley back to 1/2#. But it depends how much roastiness YOU like. My dry stout is definately drinkable and tasty but has a little too much roastiness. Cheers!
I disagree, 1 lb. of RB is fine. A stout IS the RB. I've used up to 1.25lbs with great results. I am on the verge of going to 1.5lbs next batch.
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Old 11-25-2009, 01:42 PM   #6
PGHBrew
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I should specify that I was going for something more along the lines of guinness (not a clone though). I used 10% roast as darknova has along with some chocolate. I agree the stout IS the roast. It just depends on how much you prefer.

 
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Old 11-25-2009, 01:57 PM   #7
darknova306
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Nov 2009
Rochester, NY
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Interesting discussion.
All the stouts I've made so far have been imperial chocolate stouts where I used a ton of roasted grains. I always seem to enjoy them immensely, which is why I'm not shy about trying this recipe with a healthy amount of roasted barley. Should be an interesting experiment.
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