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