I designed and brewed my first Dry Stout

[Aotidae]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Liten Jotun Beta
Brewer: Aotidae
Asst Brewer:
Style: Irish Extra Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.52 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
OG: 1.061
FG: 1.012
Estimated Color: 53.3 SRM
Estimated IBU: 40.6 IBUs
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Baking Soda (Mash 60.0 mins) Water Agent 3 -
12 lbs Pale Ale Malt (Avangard) (3.0 SRM) Grain 4 81.4 %
1 lbs 4.0 oz Roasted Barley (Crisp) (695.0 SRM) Grain 5 8.5 %
7.0 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 6 3.0 %
7.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 7 3.0 %
6.0 oz Chocolate (Crisp) (630.0 SRM) Grain 8 2.5 %
4.0 oz Barley, Flaked (Thomas Fawcett) (2.0 SRM Grain 9 1.7 %
0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 10 19.6 IBUs
1.00 oz Northdown [8.50 %] - Boil 40.0 min Hop 11 20.9 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 13 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 14 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.44 qt of water at 160.2 F 149.0 F 75 min

Sparge: Batch sparge with 2 steps (1.42gal, 4.26gal) of 168.0 F water
Ferment: 64 F for 4 days and then let it rise to 68 F for 10 days. This means I will be cold crashing on 1/2/17.
Notes: I have only tasted a sample that I took for the FG reading. All in all, this recipe is exactly what I had hoped for. It was a great stepping stone into building up a recipe. Now comes the tricky/fun part.... drinking and making changes. First impression, is that it tastes somewhere between Guinness Extra Stout and No Label Elda M minus lactose. The two things I am considering changing are: using a lighter roast chocolate or changing the 45L to 120L. I am open to any input. I am pretty new to the style, especially in regards to designing recipes around roasted barley and roasted malt.

 

[Aotidae]

No thoughts or suggestions?

 

[Aotidae]

So, I think I am going to leave the crystal malt alone in the next rendition. I am doubling the flaked barley for a bit more body and I think I am going to add 6oz of a 350L chocolate to the mix. I am going adjust the base malt and bittering to end up with roughly the same IBUS, FG, and ABV. having two chocolates in the mix seems kind of pointless to me but I would rather just add something to the mix this run instead of upping the roast and changing the type of chocolate. Not sure if that adding the original 6 oz of 630 chocolate to the roast malt would affect the flavor in any discernable way but I don't have much experience formulating recipes for this style.

 

[blackschnauzer]

Sounds great!!!

 

[Aotidae]

I hope it is haha. I feel like the closer I get to making a recipe that I wouldn't change, the more I worry about changes.