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Old 11-11-2012, 06:33 AM   #1
mwsenoj's Avatar
Jun 2010
Imperial Valley, CA
Posts: 127
Liked 9 Times on 6 Posts

I live on a brewing "island" with no HBC or LHBS within 120 miles. I need help distinguishing the type of grain used in some different commercial stouts so that I can get what I want when I begin to brew again soon.

I will compare commercial brews to try to find out what malt types are used to get the dominant characteristics in some different stouts.

Stouts that I favor: Stone's RIS, Samuel Smith's Oatmeal, RIS and Taddy Porter, Bear Republic's Big Bear Black Stout, and Ballast Point's Victory at Sea.

Stouts that I do not prefer: Great Divide's Yetti, Mission Brewing (in San Diego) Dark Seas, and Victory's Storm King.

I am hesitant to use this terminology, but the ones I do not prefer seem to have more of a chocolatey characteristic.

I love forums! Thanks for the shared experience all!


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Old 11-11-2012, 01:24 PM   #2
Apr 2008
New Jersey
Posts: 1,097
Liked 38 Times on 34 Posts

Search for clone recipes for the ones you like?

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Old 11-11-2012, 01:31 PM   #3

Roasted Barley and Chocolate Malt are commonly used in Stout. Black Patent is sometimes used also.

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Old 11-11-2012, 03:28 PM   #4
Feb 2012
Ft Collins, CO
Posts: 27

Maybe your looking for something along these lines.

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