First Original Recipe... Good Luck.

[GingerbreadMan]

Unfortunately we only currently have the capability of making extract batches and this will be the first recipe that we have actually made the recipe for. The plan was to brew this stout and in secondary add bourbon and vanilla for a very potent and warming stout to get us through the chilly Florida winter. Ha ha...

Stout Project

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-E Stout, American Stout

Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 75
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 13.60
Anticipated OG: 1.092 Plato: 22.01
Anticipated SRM: 51.9
Anticipated IBU: 71.1
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.078 SG 18.93 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
7.4 1.00 lbs. Crystal 90L America 1.033 90
7.4 1.00 lbs. Black Patent Malt America 1.028 525
7.4 1.00 lbs. Brown Sugar (dark) Generic 1.046 60
14.7 2.00 lbs. Flaked Oats America 1.033 2
14.7 2.00 lbs. Generic DME - Dark Generic 1.044 20
48.5 6.60 lbs. Generic LME - Dark Generic 1.035 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Chinook Pellet 12.51 17.1 20 min.
1.00 oz. Chinook Pellet 13.00 52.9 60 min.
0.25 oz. Willamette Pellet 5.00 1.0 10 min.


Yeast
-----

DCL Yeast S-04 SafAle English Ale


Water Profile
-------------

Profile: Distilled Water

This is obviously the ProMash report for the recipe... Any feedback would be greatly appreciated as we have very little experience in developing recipes and limited funds.

 

[Yooper]

That's alot of black patent, but if you like it it's fine.

The only problem I see with the recipe is that oats must be mashed. You can use flaked oats from the LHBS or Quaker Quick Oats, but you have to mash them either way. You need to add 2 pounds of 2-row to the grains, three is perferable, to convert the oats.


You can still put the grains in a grain bag, and using 1.5 quarts of water per pound of grain, add the grain bag to water that is 165 degrees. Stir well, and keep it at 150-158 for 45 minutes. Then, lift out the grain bag and either pour 170 degree water over it to rinse the grains, or add it to a pot with a gallon of 170 degree water, "dunking" the bag well to rinse it. Then, you can proceed.

 

[GingerbreadMan]

OK great... thank you for your help. My concern about the black patent is that the final product will end up with too much of a bitter taste due to the extra toast. I would prefer a little sweeter taste rather than this bitterness. Lactose addition perhaps? What would you suggest as an alternative to that black patent amount?

 

[Yooper]

OK great... thank you for your help. My concern about the black patent is that the final product will end up with too much of a bitter taste due to the extra toast. I would prefer a little sweeter taste rather than this bitterness. Lactose addition perhaps? What would you suggest as an alternative to that black patent amount?

I just posted my oatmeal stout recipe (link is under my avatar). I used 8 ounces of black roasted barley, some pale chocolate malt, chocolate malt, etc. Even though it's AG, the specialty grains would be the same. I've seen some other really nice oatmeal stouts in the database, so you might try taking a look a them to see what kind of %s other use. I think of black patent as acrid, so I'm not a big fan. I don't have much experience with it because I don't like it, so I really can't say exactly how much would work. Others would know better!

 

[GingerbreadMan]

Does anyone else have any feedback about this recipe in particular? I believe that changing away from the black patent malt would work well but I wonder if any other issues might be hidden within this recipe.

 

[adamjab19]

cut the black patent at least in half unless you like really harsh beers.

 

[GingerbreadMan]

Stout Project

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.069 SG 16.81 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.5 0.50 lbs. De-Bittered Black Malt Belgium 1.030 500
4.5 0.50 lbs. Chocolate Malt America 1.029 350
9.1 1.00 lbs. Crystal 90L America 1.033 90
9.1 1.00 lbs. Brown Sugar (dark) Generic 1.046 60
18.2 2.00 lbs. Flaked Oats America 1.033 2
54.5 6.00 lbs. Generic DME - Light Generic 1.046 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Nugget Pellet 13.00 41.6 60 min.
1.00 oz. Fuggle Pellet 4.75 10.3 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.50 Cup(s) Bourbon Other 7 Days(fermenter)
2.00 Unit(s)Vanilla Bean Spice 7 Days(fermenter)


Yeast
-----

Danstar Nottingham


Water Profile
-------------

Profile: Distilled Water


Here is the updated recipe. This has been in primary for a few days now and the second day the fermenting kicked in with vigor. Actually bubbled over in the airlock on my bucket. Any other issues that anyone may see with this recipe?