Selecting a Stout?? - Home Brew Forums
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Old 02-11-2008, 06:20 PM   #1
acesb422
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I am about to begin my third brew next week that will open up a primary. I am looking into doing a darker beer for my 4th batch. I am looking at doing a stout. I don't really mind darker beer but i don't want to get something really strong with my first batch. I was wondering if there was a smooth or sweeter stout that I could try. I am wondering about some of the kits from AHS like the sweet stout ale or the double chocolate stout, the cherry or I guess any of them that would be a more mild flavor??



 
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Old 02-11-2008, 06:24 PM   #2
Revvy
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You can also go with a staight stout and add lactose to sweeten it. My Sweet Stout was a brewer's best kit with a pound of lactose added to it. It's not a heavy stout at all.

Next time I do a sweet stout (kit or own recipe) I'll only go with a half pound of lactose.


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Old 02-11-2008, 06:30 PM   #3
sirsloop
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I would make an oatmeal stout. Sweet stouts and most chocolate stouts end up being HUGE beers, not good for beginners. An oatmeal stout is simple to make and tastes great. If you age it long enough, they can take on cherry like notes from the alcohol smoothing out.
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Old 02-11-2008, 06:32 PM   #4
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Try a dry stout. They don't have to be big,strong beers but rather roasty flavored, easy drinking brews. Brad's Dry Stout recipe in the database is a easy brew to make for a starting point.

Personally I would have a hard time drinking 5 gallons of double chocolate stout.

 
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Old 02-11-2008, 07:08 PM   #5
john from dc
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i just did a brewer's best irish (dry) stout kit and subbed in some wyeast irish ale yeast. it attenuates a little bit less than the nottingham, so it finished a little sweet.

put it in bottles last night, i think it's going to turn out pretty tasty yet not overwhelming.

 
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Old 02-11-2008, 07:38 PM   #6
lembeck2001
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Oatmeal stouts are delicious.



Credited from BeerAdvocate.com.....

"These are generally medium to full bodied stouts that have an unreal smoothness to them from the addition of oats to the mash. The oats not only add a lot of smoothness to the mouth feel but give a touch of sweetness that is unlike any other type of stout. Both levels of roasted flavor and hop character will vary."

 
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Old 02-11-2008, 07:43 PM   #7
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+1 on the Oatmeal stouts. They're easy and tasty.

When I was brewing extract, I'd tend to stick with the darker beers. They never seemed to have that extract twang that my lighter extract brews always did.

 
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Old 02-11-2008, 07:52 PM   #8
sirsloop
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Quote:
Originally Posted by Blender
Try a dry stout. They don't have to be big,strong beers but rather roasty flavored, easy drinking brews. Brad's Dry Stout recipe in the database is a easy brew to make for a starting point.

Personally I would have a hard time drinking 5 gallons of double chocolate stout.
True... it takes a while to polish off but I enjoy a half glass here and there.
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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
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Old 02-11-2008, 11:54 PM   #9
acesb422
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Maybe I will try the oatmeal stout if it finishes a little sweet. I am like most of you I don't want a sweet beer that you can only drink a little bit before it makes you sick. but I just want something smooth and with more of a sweet taste instead of a bite. with that sweet stout listed above if i were doing a kit i would have to order the lactose seperate right. Then do you just boil it towards the end of your boil or when would you add it??
Man this is making me thirsty!!



Also with these beer would you suggest a blow off tube just so i don't have any issues. And would you need to make a starter for the oatmeal or that sweet stout brew, cause I have never done that....

 
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Old 02-12-2008, 01:45 AM   #10
sirsloop
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Sweet stout and dry stout are two very different beers. Dry stout is a normal stout like Guinness. Depending on the amount of hops its very pleasant and smooth to drink. Its not dry like cabernet or something like that. There are residual sugars... usually between 70-75% attenuation. "Sweet stout" is typically a HUGE beer with a lot of malt and a lot of alcohol. It has more residual sugar because it has more to begin with. I'd call a sweet stout one step away from a English Barleywine. I would recommend making your dry stout on the sweet side by using yeast with lower attenuation. It won't be a huge beer so you can drink it faster... and it'll still taste great.


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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
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~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
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