Let's make a recipe together (again)...

[DeathBrewer]

hmm...i'z lookin for roasty, but i've never used black patent...always roasted barley.

thanks for the warning.

 

[sause]

As oppose to Death I believe that a stout should have a more bitter note than a porter. Here is my example of a Foreign Extra Stout.

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 62.75 %
2.00 lb Munich Malt (9.0 SRM) Grain 15.69 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 7.84 %
0.75 lb Roasted Barley (300.0 SRM) Grain 5.88 %
0.50 lb Carafa I (337.0 SRM) Grain 3.92 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.92 %
2.00 oz Brewer's Gold [8.00 %] (60 min) Hops 51.0 IBU
1.00 oz Fuggles [4.50 %] (15 min) Hops 7.1 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 3.2 IBU

Should be a dark as night nice full bodied stout. My personal preference would be to sour a little bit and add it when bottling/kegging.

 

[Jaybird]

hmm...i'z lookin for roasty, but i've never used black patent...always roasted barley.

thanks for the warning.

oh you bet. BP just is a bit harsh and never seems to finnish
JJ

 

[BierMuncher]

brother if you put 1# of Black Patent in there your gonna be sorry it makes the porter so astringent and harsh I started out brewing porters with alot of black patent now I dont use any
JJ

I used a 1/2 pound in my 10-gallon recipe and I had to rename it from Guinness Stout to 9:00AM Wake the Hell Up Stout.

 

[Brewpastor]

BP just is a bit harsh and never seems to finnish
JJ

I hope by BP you mean Black Patent and not BrewPastor.

 

[the_bird]

You know, BP, you had to go and post that RIS recipe! Now I want to brew THAT THING at YI!

 

[TheJadedDog]

I like DeathBrewer's recipe minus the black patent. I might also drop the roasted barley in favor of more chocolate malt, but that's just me.

 

[the_bird]

I'm not inclined to use a lot of BP, myself - certainly not a whole pound. Whether to use more roasted barley/BP or more chocolate malt really determines if we go in more of a harsher, aggressive stout direction or towards a smoother porter.

I've also got some coffee malt in the freezer that I want to try in something; it tastes like toast-crust. Pale chocolate could find its way into a brown porter, as well.

 

[Brewpastor]

Here is a Robust Porter Recipe to use for comparison:

Robust Porter
A ProMash Recipe Report

BJCP Style and Style Guidelines
15-A Porter, Robust Porter
Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.00
Anticipated OG: 1.06681 Plato: 16.321
Anticipated SRM: 35.3
Anticipated IBU: 36.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 5.68 Gal
Pre-Boil Gravity: 1.05880 SG 14.46 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

69.2 - 9.00 lbs. Pale Malt(2-row) - Great Britain - 1.03800 - 3
11.5 - 1.50 lbs. Munich Malt - Germany - 1.03700 - 8
5.8 - 0.75 lbs. Crystal 40L - America - 1.03400 - 40
5.8 - 0.75 lbs. Crystal 55L - Great Britian - 1.03400 - 55
5.8 - 0.75 lbs. Chocolate Malt - America - 1.02900 - 350
1.9 - 0.25 lbs. Black Patent Malt - America - 1.02800 - 525
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz. Goldings - E.K. Pellet 5.40 36.8 60 min.
0.75 oz. Goldings - E.K. Pellet 5.40 0.0 0 min.

Yeast
WYeast 1056 Amercan Ale/Chico


Mash Schedule
Mash Type: Single Step
Grain Lbs: 13.00
Water Qts: 20.47 - Before Additional Infusions
Water Gal: 5.12 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 6.16 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.


http://www.promash.com/

 

[DeathBrewer]

Let's drop the black patent. I just wanted to try it, but i can do that on my own. Here's another version of my grain bill suggestion:

7.00 lbs. Maris Otter(2-row)            Great Britain  1.038      3
2.00 lbs. Munich Malt                   Germany        1.037      8
1.00 lbs. Crystal 90L                   America        1.033    120
1.00 lbs. Wheat Malt                    America        1.038      2
1.00 lbs. Chocolate Malt                Great Britain  1.034    475
0.25 lbs. Roasted Barley                America        1.028    450

For hops i'm definitely with the EKG and fuggle. What are we thinking for yeast? I've always used the WLP004 Irish Ale for my stouts, but perhaps we want something that will have better attenuation?

 

[the_bird]

That looks pretty good. I might toss in a little Special B alongside the Crystal 90L (maybe a 1/2# Special B, 3/4# Crystal 90L). Bring out a little bit more of the dark, fruity characters.

I'm definately thinking this beer should be oaked, too.

 

[DeathBrewer]

totally down with the special B

 

[Ryanh1801]

I'm definately thinking this beer should be oaked, too.

Yes me too. I have been wanting to try some oak in a beer. What about throwing in some type of sugar, maybe some Muscavado or some thing else. Not sure if it fits a stout style but seems it might add something to the beer.

 

[the_bird]

Yes me too. I have been wanting to try some oak in a beer. What about throwing in some type of sugar, maybe some Muscavado or some thing else. Not sure if it fits a stout style but seems it might add something to the beer.

If you do that, I think you cut back on the roasted grains so it doesn't get hidden. It could definately be interesting, I would just do it with a fairly unaggressive malt profile. Give me a proposal and we'll vote on which direction to head.

 

[Ryanh1801]

ah never thought of that, I have never made a stout so Im pretty much speaking out of my butt.

 

[Brewpastor]

A medium toast french oat (cubes not chips) at about 1 1/2 ounces per 5 gallons would give it a definate oak character. It would play ncely against the malt in this beer.

 

[DeathBrewer]

OAK: i feel that most beers don't need the oak. I've liked a lot of beers with oak, but they always tasted like they didn't need it...would even be better without it.

but that's just my opinion. i'll go with majority vote on this, of course

How would you oak it anyway? which chips would you use?



EDIT: French oak cubes, eh?