Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Stout condition time
Reply
 
Thread Tools
Old 03-24-2013, 09:09 PM   #1
STLRAB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 47
Liked 1 Times on 1 Posts
Likes Given: 9

Default Stout condition time

I'm fairly new to brewing and being a huge Guinness fan, it's time to try a stout. I've done some research on past threads about condition time and I've seen any where from 3 weeks to 4-5 months depending on the type of stout. Not sure where mine falls. Here is the recipe, any suggestions on how long I should condition? Also, should I just pour oats in after flame out? Assuming they will just fall into the trub like a fruit zest does. Thanks in advance

1 lbs Roasted Barley (300.0 SRM)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Extra Light Dry Extract (3.0 SRM)
6 lbs Dark Liquid Extract (17.5 SRM)
2.0 oz Pearle [7.8%] - Boil 60 min
1.00 tsp Irish Moss (Boil 15 min)
0.5 oz Pearle [7.8%] - Boil 5 min
2.00 tbsp Malto-Dextrine (Boil 5 min)
2.00 cup Oats (Boil 0 min)
1 pkgs Irish Ale (Wyeast Labs #1084)

Drinking: OktoBier Fest, Bavarian Bronze, Orange Summer Ale
Conditioning: Lemon Summer Slammer
On Deck: Luck O'the Irish Stout, Peach Wheat


STLRAB is offline
 
Reply With Quote
Old 03-24-2013, 09:14 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 66,022
Liked 6231 Times on 4439 Posts
Likes Given: 1681

Default

The oats should either be instant, or quick oats (or flaked oats from the LHBS). Those should go in the mash with the other grains. Do NOT boil them in the wort- unless you want beer flavored oatmeal!

I'm not a big fan of the recipe as a whole, and would suggest trying a different oatmeal stout recipe if you want to do an oatmeal stout.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 03-24-2013, 09:18 PM   #3
BigFloyd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Tyler, Texas
Posts: 5,172
Liked 724 Times on 630 Posts
Likes Given: 630

Default

Not the same as yours, but I bottled a chocolate stout yesterday. I'll try one at 4 weeks, but I'm expecting that it'll be best at about 4 months.
BigFloyd is offline
 
Reply With Quote
Old 03-24-2013, 09:22 PM   #4
Longrange2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: , Colorado Rockies
Posts: 57
Liked 9 Times on 6 Posts
Likes Given: 1

Default

Oops, you are doing an extract, nevermind

(i had suggested checking out Yoopers oatmeal stout recipe for some ideas, it is a great stout but it is all grain.)
Longrange2 is offline
 
Reply With Quote
Old 03-25-2013, 09:35 PM   #5
STLRAB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 47
Liked 1 Times on 1 Posts
Likes Given: 9

Default

Thanks for the info. Yooper, I got this recipe from Brian Smith from Beersmith.com. and have already ordered the ingredients. I wanted an extract recipe since I am still getting my feet wet with brewing. I'm sure an all-grain recipe would be preferred, especially for a stout. One day I will graduate.
STLRAB is offline
 
Reply With Quote
Old 03-25-2013, 09:39 PM   #6
fatnoah
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Chicago, IL
Posts: 152
Liked 14 Times on 14 Posts

Default

If you can I would get yourself some 2-row and throw it in with the grains to convert your oats. Also, in the future I would use pale or light extract and get your color and flavor from specialty grains. I'm not a fan of amber or dark extracts.
fatnoah is offline
 
Reply With Quote
Old 03-25-2013, 09:57 PM   #7
schokie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Clayton, NC
Posts: 240
Liked 34 Times on 31 Posts
Likes Given: 68

Default

With that gravity and amount of hops you should be ok with just a couple weeks of fermenting before you bottle/keg. That's assuming you do everything correctly. If you ferment too warm, don't aerate the wort properly, pitch enough yeast, etc, it will take longer because you'll have off flavours to clean up. I just kicked a keg of a stout that I brewed and had it kegged and ready to drink within 2 weeks of brew day.

The stouts you hear of with really long conditioning times are most likely Imperial Stouts, which have a much higher gravity and ABV. That's a very different beer than the Murphys or Guinness that you're looking to copy. If someone is doing a Guinness clone and they have to let it sit for 4 months before it's ready to drink, they're doing something wrong.

If you have a complicated recipe or want to dry hop it will take longer. Keep it simple and you'll be drinking your beer inside a month. Maybe a month and a half if you bottle.


schokie is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottle condition time for competition BigCatBrewery Beginners Beer Brewing Forum 7 12-04-2012 01:06 AM
Best Time to Re-Pitch to Bottle Condition a Big RIS TAK Fermentation & Yeast 2 09-24-2012 05:46 PM
Need advice on how to condition an Aluminum kettle for first time use. msa8967 Equipment/Sanitation 19 08-11-2011 02:17 AM
How long to condition Oatmeal Stout Rockweezy General Techniques 2 10-18-2008 04:58 AM
Condition time for stouts damntheman General Beer Discussion 2 05-02-2005 07:29 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS