Help me channge this to a stout please

[petie]

I've already got all the grain crushed and mixed but I'd like to change this to a stout. Any suggestions on what to add.

Porter

Style: Brown Porter OG: 1.056
Type: Partial Mash FG: 1.015
Rating: 0.0 ABV: 5.39 %
Calories: 184.89 IBU's: 26.34
Efficiency: 65.00 % Boil Size: 6.50 Gals
Color: 31.3 SRM Batch Size: 6.50 Gals
Preboil OG: 1.056 Boil Time: 60 minutes

Grains & Adjuncts
Amount Percentage Name Time Gravity
3.00 lbs 25.53 % Honey 60 mins 1.035
1.00 lbs 8.51 % Caramel/Crystal Malt - 60L 60 mins 1.034
8.00 ozs 4.26 % Chocolate Malt 60 mins 1.028
8.00 ozs 4.26 % Black (Patent) Malt 60 mins 1.025
12.00 ozs 6.38 % Honey Malt 60 mins 1.037
3.00 lbs 25.53 % Briess 2-Row Brewers Malt 60 mins 1.037
3.00 lbs 25.53 % Amber Dry Extract 60 mins 1.044

Hops
Amount IBU's Name Time AA %
0.50 ozs 16.32 Simcoe 60 mins 13.00
0.50 ozs 2.07 Hop Burst Hop Blend 5 mins 8.25
0.50 ozs 7.96 Hop Burst Hop Blend 30 mins 8.25

Yeasts
Amount Name Laboratory / ID
1 act pkgs Irish Ale Wyeast Labs 1084

Additions
(none)

Mash Profile
(none)

Water Profile
(none)

Fermentation Steps
Name Days / Temp
Primary 14 days @ 65.0°F
Secondary 7 days @ 65.0°F
Bottle/Keg 21 days @ 70.0°F

Carbonation
Desired Vol of CO2: 2.30 Vols
Beer Temperature: 72.00 °F
Residual CO2 in Beer: 0.81
Table Sugar Required: 4.94 ozs

 

[Nightshade]

Swap the Black Patent with Black Barley
Aside from that I am going to have to think about it for a bit

 

[petie]

Problem is I can't swap anything cause I had austin homebrew mix it and crush it as one recipe. I can only add to it. Guess I shoulda said that.

 

[roastquake]

yep thats what I would do, add black roasted barley

 

[peterj]

Change the name to Stout instead of Porter. Also, I'm pretty sure black patent and black barley are the same thing. You could add some roasted barley since that is what some people say makes a stout a stout, but I think there isn't much difference between a porter and a stout in my opinion.

 

[roastquake]

Problem is I can't swap anything cause I had austin homebrew mix it and crush it as one recipe. I can only add to it. Guess I shoulda said that.

It won't hurt the recipe just to add some roasted barley

 

[petie]

It won't hurt the recipe just to add some roasted barley

About 12 ounces maybe?

 

[roastquake]

12 may be overkill on the roasted flavor since you already have 8 chocolate and 8 black malt. I'd add 6-8 oz

 

[roastquake]

another thing you could to to make it more "stouty" would be to leave out the flavor and aroma hops altogether

 

[dcp27]

0.5# roasted barley should be good

why so much honey?

 

[TheZymurgist]

Like the others have said, add roasted barley, and increase the chocolate malt (and possibly the black malt) to get the color up to at least 40SRM. I'd say shoot for 50+, but it's really up to you. It's true that today's definitions of Porters and Stouts have been blurred, but I like to stick to a more historical definition, where Porters are dark Brown Ales, still slightly translucent, and Stouts are dark Porters, almost or completely opaque. Each would have a slight increase in roasted character as well, except for a few sub-categories like the Sweet Stout. That's just me being nerdy, though. It's totally up to you.

 

[Nightshade]

Change the name to Stout instead of Porter. Also, I'm pretty sure black patent and black barley are the same thing. You could add some roasted barley since that is what some people say makes a stout a stout, but I think there isn't much difference between a porter and a stout in my opinion.

Nope Patent and Black Barley are not the same. I was just doing some research on that today in fact.

 

[roastquake]

the main difference is that black patent is dark-roasted malt while roasted barley is unmalted

 

[peterj]

Nope Patent and Black Barley are not the same. I was just doing some research on that today in fact.

Ah right, black barley is roasted barley. My mistake. I always call it roasted barley. I was thinking about how black malt and black patent are the same thing.

I agree about adding no more than 0.5 pound of roasted barley though. 4-8oz should be good.

 

[petie]

0.5# roasted barley should be good

why so much honey?

It was a honey lavender porter recipe that I made up for one of my buddies. He was supposed to bring the fresh honey and fresh lavender if I bought the grains and DME. He backed out.

 

[petie]

I'm goin back to brewmaster with your suggestions. I'll repost when I'm done.

 

[petie]

How's this look?


Honey Stout

Style: American Stout OG: 1.058
Type: Partial Mash FG: 1.016
Rating: 0.0 ABV: 5.58 %
Calories: 191.29 IBU's: 23.85
Efficiency: 65.00 % Boil Size: 6.50 Gals
Color: 43.5 SRM Batch Size: 6.50 Gals
Preboil OG: 1.058 Boil Time: 60 minutes

Grains & Adjuncts
Amount Percentage Name Time Gravity
3.00 lbs 24.00 % Honey 60 mins 1.035
1.00 lbs 8.00 % Caramel/Crystal Malt - 60L 60 mins 1.034
12.00 ozs 6.00 % Chocolate Malt 60 mins 1.028
8.00 ozs 4.00 % Black (Patent) Malt 60 mins 1.025
12.00 ozs 6.00 % Honey Malt 60 mins 1.037
3.00 lbs 24.00 % Briess 2-Row Brewers Malt 60 mins 1.037
3.00 lbs 24.00 % Amber Dry Extract 60 mins 1.044
8.00 ozs 4.00 % Black Barley (Stout) 60 mins 1.025

Hops
Amount IBU's Name Time AA %
0.50 ozs 16.03 Simcoe 60 mins 13.00
0.50 ozs 7.82 Hop Burst Hop Blend 30 mins 8.25

Yeasts
Amount Name Laboratory / ID
1 act pkgs Irish Ale Wyeast Labs 1084

Additions
Amount Name Time Stage
1.00 each Vanilla Beans 60 mins Secondary
6.00 oz Malto-Dextrine 60 mins Boil

Mash Profile
(none)

Water Profile
(none)

Fermentation Steps
Name Days / Temp
Primary 14 days @ 65.0°F
Secondary 7 days @ 65.0°F
Bottle/Keg 21 days @ 70.0°F

Carbonation
Desired Vol of CO2: 2.30 Vols
Beer Temperature: 72.00 °F
Residual CO2 in Beer: 0.81
Table Sugar Required: 4.94 ozs

 

[peterj]

I would drop that honey and replace it with base malt or extract. Adding honey is like adding sugar. It's just going to thin and dry the beer out. 3 lbs will make the beer really thin and boozy. If you really want honey I would only add 0.5 - 1 lb.

 

[petie]

Dropped the honey to 1lb and it still kept my abv a 4.55. I'm gonna go with it.

 

[roastquake]

Looks great man, let us know how it tastes and have a great brew day

 

[kingwood-kid]

If you have some oatmeal lying around in your kitchen, I'd add 8-16oz for body and mouthfeel. If it doesn't come out stouty enough for you, you can add some coffee and/or chocolate along with the vanilla bean.

 

[petie]

Thanks guys. I believe I will add some oatmeal now that you mention it. Lookin forward to seein what this one tastes like.

 

[Nightshade]

I would drop that honey and replace it with base malt or extract. Adding honey is like adding sugar. It's just going to thin and dry the beer out. 3 lbs will make the beer really thin and boozy. If you really want honey I would only add 0.5 - 1 lb.

That is honey malt (a grain) not honey from bees so it will not dry it out but rather give a slightly sweet finish similar to honey.

 

[peterj]

That is honey malt (a grain) not honey from bees so it will not dry it out but rather give a slightly sweet finish similar to honey.

No he had 12 oz honey malt and seperately 3 lbs of honey (from bees).

 

[Nightshade]

No he had 12 oz honey malt and seperately 3 lbs of honey (from bees).

Oh I missed that completely.