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Old 11-18-2011, 06:07 PM   #1
Galactik
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Sep 2011
Kamloops, BC
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So I am about to attempt my first dry stout and my first personally designed recipe. I am using Beersmith to help me with my design, but I need some advice on hop advice. My LHBS doesnt have a massive variety, but they have some to choose from.

Cascade
Williamette
Perle
Hallertaur
Saaz

For grains they have:

Chocolate
Carmael
Roast Barley
Black Patent

Any thoughts on hop selection for a dry stout? I am using pale malt liquid extract and thinking about Black Patent.

 
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Old 11-18-2011, 06:21 PM   #2
Bmorebrew
 
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Mar 2010
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For hops you would just use a bittering addition, pretty much anything would work - i would use any of those except the cascades if that's all they got, especially the willamette. Though typically you might use EKG.

You didn't ask about grain, but I would add: for a classic dry stout (think Guinness), typically you would only use 2 row, flaked barley and roast barley and not any caramel or crystal.

Reason: clarify

 
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Old 11-18-2011, 06:26 PM   #3
Galactik
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Sep 2011
Kamloops, BC
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I am thinking I will try 500g (little over 1lb) of the Roasted Barley for some flavor and 200g of the Black Patent for the color.

So far it looks like this: (for 19L)

500g Roast Barley
200g Black Patent
3852g Liquid Pale Malt Extract
60g Perle (60min boil)

Sorry for the grams, my LHBS sells stuff in grams.

 
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Old 11-18-2011, 07:32 PM   #4
dcp27
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Jan 2010
Medford, MA
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that looks a bit too big n bitter for a dry stout. sounds closer to an american stout. id half the black patent, its some potent stuff. depending on the AA% of the perle, you might want to cut back on that too.

 
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Old 11-18-2011, 08:01 PM   #5
Galactik
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Sep 2011
Kamloops, BC
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ok, i cut back:

3210g Liquid Pale Malt Extract
500g Roasted Barley
100g Black Patent
50g Perle hops

Brings it down to a 5.1% ABV beer. 1.052 OG


 
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Old 11-19-2011, 01:55 PM   #6
dzlater
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Apr 2008
New Jersey
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I would through around 10% flaked barley in there. Works for me.

 
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