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Old 12-04-2010, 05:17 PM   #1
HopHead10
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Jul 2010
Chicago
Posts: 114


Getting together with some buddies today to do a stout. Going to do the Old Rasputin Imperial Stout clone from the Hop Lover's Guide for BYO mag. Wondering if any of you experienced folk could provide any tips for a stout (if there are any).

We will be doing the extract recipe, with grains:

Grains:
1 lb Carastan 35 lovibond
.5 lb brown 60 lovibond
.5 lb chocolate malt
1 lb crystal
.25 lb roasted black

Malt:
4 lbs light dme
6.6 lbs light lme (last 10 mins)

Hop Schedule
60 min - 3 oz. Cluster 7% AA
2 min - 1 oz. northern brewer 9% AA
- 1 oz. Centennial 12% AA

Yeast:
California Ale or American Ale

Thanks in advance - happy brewing!



 
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Old 12-04-2010, 05:40 PM   #2
Captain Damage
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Apr 2008
Lowell, Massachusetts
Posts: 1,231
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By "roasted black" do you mean black malt or roasted barley? They are two different things. Stout can go without BP, but not without RB.


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Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

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KPA Khitomer Pale Ale


 
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Old 12-04-2010, 05:40 PM   #3
tcory77
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Nov 2009
Oklahoma
Posts: 176
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I am by no means experienced, only been brewing a year. The next beer I have to open up is a stout. I used Irish Ale Yeast. I think it gives beers just a slight creamyness especially the head of the beer. It worked out great for an Irish Red last year and I thought I'd use it for the stout as well. Cali will work out great too, just thought I'd pass on something that I used and I am excited about it.

Have a great brew day!!!

 
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Old 12-04-2010, 05:59 PM   #4
AKbrewer
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Sep 2007
Wasilla Alaska
Posts: 117
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My advice is to drink a stout while you brew a stout. It comes out better this way not to mention there is a certain Zen character to it. Works for me anyways.

 
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Old 12-04-2010, 06:26 PM   #5
HopHead10
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Jul 2010
Chicago
Posts: 114

Haha nice, yeah I think we will be having a couple stouts! It is roasted barley in the recipe.

Cheers!



 
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