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Old 01-15-2009, 05:49 PM   #1
MBetz
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Dec 2008
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Hi Everyone,

I found this Shakespeare Stout extract recipe in an earlier thread. However, I'm a bit suspcious of it. Why use amber LME instead of Dark? In the past the Amber has not given me the color I was looking for.

Also, the rogue website says they use 135L-165L crystal malts. Could I use those as a substitue for the Special B?


High Gravity Brew had a Extract/Steep kit for "Thespian Stout", here's what it had:

Code:
Inspired by Rogue’s Shakespeare Stout
Starting Gravity = 1.064
Final Gravity = 1.014
IBU = 68
(5 gallons, extract with grains)
Ingredients (Included):
5.5 lb Muntons Amber LME
1.0 lb Muntons Amber DME
1.0 lb Briess 2-Row Pale Malt
0.5 lb Dingemans Special B
0.5 lb Muntons Chocolate Malt
0.25 lb Muntons Roasted Barley
0.5 lb Briess Flaked Oats
1 oz Cascade (Bittering 1st Addition)
1 oz Cascade (Bittering 2nd Addition)
1 oz Cascade (Flavoring)
1 oz Cascade (Finishing)
1 tsp. Irish moss
3/4 cup corn sugar to prime
Wyeast 1084 Irish Ale or WLP004 Irish Ale

 
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Old 01-15-2009, 06:00 PM   #2
brewt00l
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The Northern Brewer Homebrew Forum • View topic - Rogue Shakespeare Stout clone

And to convert that recipe to extract
Quote:
Originally Posted by Mashweasel
For you extract brewers substitute, 6# of pale LME and .5# Light Laaglander DME for the pale malt and oats.

 
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Old 01-15-2009, 06:55 PM   #3
Shawn Hargreaves
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That looks like an ok recipe to me. With just quarter of a pound of roast barley, it will be pretty subtle on the roasty flavors, but it does have a reasonable amount of chocolate to make up for that.

Yes, it would be reasonable to swap Special B for a very dark (100+) crystal.

Amber extract is usually a mixture of pale base malt with some proportion of medium crystal (40 or 60), plus occasionally some Munich malt. Dark extract, on the other hand, contains some amount of black malt. Trouble is, you don't generally know exactly what is in either of them or what the proportions are, which makes it hard to figure out how they will interact with your other specialty grains.

If you're worried about exactly predicting the color, I would actually go the other way: replace the amber extract with pale, then add 12 oz of crystal 60 to compensate. Then you can enter your ingredients in Beer Smith to see what color it predicts, and compare that against the typical range for the style you are making. If it is wrong, you can adjust the color of the crystal, or tweak your roast barley quantity, until you get the outcome you are looking for.

 
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Old 01-15-2009, 08:08 PM   #4
cercueil
 
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I have this kit sitting in my basement and I thought the same thing when I opened it. Hopefully I can brew it this weekend and let you know about the color..I did brew a porter in the past that looked a little lite. I suspect that after steeping the grains the pot should look completely black or at least close to it.

 
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Old 01-15-2009, 08:35 PM   #5
Brandon O
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yes, it will be completely black.

I use only 4oz of chocolate malt in my black cider and it is completely black.

 
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Old 01-15-2009, 09:40 PM   #6
MBetz
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Dec 2008
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I just brewed a porter using 8 oz of chocolate malt and 4 oz of Patent Black Malt and its only a very dark amber color. Maybe I did something wrong.

 
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Old 01-16-2009, 11:29 AM   #7
SPLASTiK
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Straight from John Maier:

Shakespeare Stout
66.2% 2 row
10.5% C120 Great Western
10.5% Baird chocolate
9.7% Regular Rolled Oats
2.9% Baird Roasted Barley
Mash at 148

Interesting the difference from the Rogue Website though.

Hops are all cascade, IBU's 69 O.G. 1.060
Whirlpool hops are half the amount of the boiling hops, you can hop twice in the boil or just once at the start.


 
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Old 01-16-2009, 07:52 PM   #8
cercueil
 
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The instructions call for a 90 minute boil. Does anyone know what the advantage of this is versus a 60 minute boil? Is it to get more bitterness out of the hops? It doesn't have a ton of malt in it so maybe is it to counter act the dark specialty grains? I have no idea.

 
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Old 01-16-2009, 07:53 PM   #9
DeathBrewer
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i've never got a black beer from using 4 ounces of chocolate malt...even when i used the darker british stuff. i don't see how that's possible.
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Old 01-16-2009, 07:55 PM   #10
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Quote:
Originally Posted by cercueil View Post
The instructions call for a 90 minute boil. Does anyone know what the advantage of this is versus a 60 minute boil? Is it to get more bitterness out of the hops? It doesn't have a ton of malt in it so maybe is it to counter act the dark specialty grains? I have no idea.
you can do a 90 minute boil for hops utilization or to boil off DMS from pilsner malt or other grains.

i don't see why it would be necessary in this recipe.
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