first stout

[normeller]

Does anyone have a basic stout recipe for a first time all grain brewer?

 

[Pappers_]

https://www.homebrewtalk.com/f68/singing-boys-cream-stout-149551/

Am having a glass of it right now!

 

[Pete08]

Or...

A Guinness style stout.

7 lbs pale malt (2 row)
I used 6.5 lbs pale and .5 lb biscuit -ala more "continental". I also added 2 oz of acid malt for a bit of sour.

2 lbs flaked barley

1 lb roasted barley

I guess I didn't mention hops. I believe I add Challenger to the boil, enough for 30 IBUs; I don't have the recipe handy.

Mash at 150*

Pitch US-05 yeast. I fermented at 60*.

Simple grain bill, very tasty stout. Much like Guinness.

Not putting Papper's contribution down, however.

 

[Sum1Stu]

I tasted a guinness at the bar the other day, asked the bartender to pour me a sample. I knew I tasted sourness/acid!! I thought it was old or something...

The grain bill is shocking!! No chocolate ? Just barley darkens it up ?

If ya like Guiness, go for it!! I'll be making a stout soon also, with the use of dark malt extract though, if anyone has suggestions for a taste recipe please check my latest thread.

 

[Pete08]

I've seen some recipes call for black patent, which would add color, but I can't stand the stuff. I will sacrifice color before flavor.

 

[Pappers_]

I tasted a guinness at the bar the other day, asked the bartender to pour me a sample. I knew I tasted sourness/acid!! I thought it was old or something...

The grain bill is shocking!! No chocolate ? Just barley darkens it up ?

If ya like Guiness, go for it!! I'll be making a stout soon also, with the use of dark malt extract though, if anyone has suggestions for a taste recipe please check my latest thread.

Hi Stu. I would consider using regular light extract and using steeping grains like roasted barley and chocolate malt to add color and flavor. The thing with the dark extract is that you don't know exactly what's in there, so you don't know how much of the speciality grains to use. Use the extract as your base, use steeping grains to make it special. Just my two cents!

 

[jdc2]

Does anyone have a basic stout recipe for a first time all grain brewer?

Michael Lewis, in his Stout book, says that he sent a questionaire
to stout breweries around the world asking for details about how
they brewed their stout. They sent back various incomplete answers,
here are a few:

Sheaf Stout
Brewing water Sand and carbon filtered
town water; Ca++ salts added to mash 50mg/L
Malts/Adjuncts: Lager malt; crystal malt; roasted barley; malt syrup.
Hops: Pride of Ringwood 50Kg/770hl pellets (by my calculation that
is about half an ounce per 5 gallons, but check my math).
90 min boil.
Yeast: top fermenting ale yeast.
4.5% abw
Conditioning: minimum 2 weeks at 32F, then centrifuge,
then DE filter.

Kirin Stout
Water: town water, no treatment
Malts/Adjuncts: Crystal malt; Farb malt; rice; sugar;
Hops: Bittering: 30% of total German bitter hop; Aroma 70%
of total Bohemian fine aroma hop; kettle addition for all.
120 min boil.
UK stout yeast; ferment at 53-60F.
Centrifuge and kieselguhr filtration. (No conditioning specified).
6.4% abw.

Beamish Stout
Water: demineralized, then add salts (not specified which).
Malts: Ale malt, roast barley.
Yeast: "Special yeast strain evolved from original ale yeast"
ferment at 73F for 75 hours.
Hops: Bittering: Target/Challenger/Perle; Aroma: Challenger/Goldings
(all kettle additions).
90 min boil
Clarify by finings in fermentation vessel; No conditioning specified.
5.25% abw

Jim