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Old 01-26-2013, 02:25 PM   #1
LukeGil
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Aug 2012
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I am looking to make a high OG stout with a healthy amount of alcohol and would like some technical tips (e.g. what kind of hops are good for stouts as not to over power the maltiness; yeasts to use (white lab, wyeast, etc.); how much chocolate malt to use as to not OD on cocoa; etc.)

 
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Old 01-26-2013, 02:28 PM   #2
F250
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Oct 2012
Jefferson City, MO
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Quote:
Originally Posted by LukeGil View Post
I am looking to make a high OG stout with a healthy amount of alcohol and would like some technical tips (e.g. what kind of hops are good for stouts as not to over power the maltiness; yeasts to use (white lab, wyeast, etc.); how much chocolate malt to use as to not OD on cocoa; etc.)
Read through the recipe section.

Rick
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Old 01-26-2013, 04:25 PM   #3
RIC0
 
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Be sure you have a good yeast starter or pitch enough if not using a starter.
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Old 01-26-2013, 05:00 PM   #4
inhousebrew
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Aug 2012
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Quote:
Originally Posted by RIC0 View Post
Be sure you have a good yeast starter or pitch enough if not using a starter.
Tons and tons of yeast are going to be key for you beer. Also temperature control for fermentation. Whatever yeast you use ferment it at the bottom end of the temperature spectrum to begin with otherwise you'll end up with a health amount of alcohol with a unhealthy (well, unwanted at least) alcohol burn.

And yeah, you should be able to find something in the recipe section. You descriptions of what you want are a little vague because you could go a lot of different ways with a big stout.
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