stout recipe

Gents, I want to make a stout!!! Does this recipe sound like too much, or should I give it a go. I want it to be robust but I also want it to be drinkable. Any advice would be helpful. Thanks.

8# 2 row
1#roasted barley
1#flaked oats
0.75#chocolate
0.50#crystal 60
0.25#black patent

1oz Chinook @ 60
0.5oz northern brewer @ 20

wyeast 1056

mash 90 min @ 154

1054
1014
color 42srm
ibu 50

 

I used 1/2# of roasted barley in mine and the burnt flavor is strong, I haven't let it age yet though, so it may settle down. Just a heads up since you're planning on using twice as much.

 

Looks tasty and maybe a bit much on the roasted grains, but will be absolutely delicious if you can be patient. One of the stouts I brewed is almost identical to that recipe and while it's pretty astringent and bitter at 6 weeks from brew day, it really mellows and comes into it's own at 10 weeks. For me, a stout is ALL about the roasted grains so the more the merrier. If you feel the same, roll with this recipe! I've received many compliments for this from other homebrewers and friends.

Good choice on the hops too, although I like some N. Brewer at 5 minutes too...just a bit to compliment the aroma of the roasted grain.

 

I just did one similar but I found that Chinook was not the perfect hop. I am going to use Galena next time, something fruitier or juicy with softer character. The bitterness was just not ''right", but still good and drinkable. I used Willamette at 15 mins, and that flavour was great, Northern would be too!

A pound of roasted barley is not too much, but the chocolate and black patent might be, in my opinion. I used 1# of barley, but .5 pound of chocolate, and no patent malt.

The flaked barley is a good idea. I omitted a 'body malt' and my body was non-existent compared to a good american stout like deschutes obsidian. You might not need to mash as high as 154F though, due to all the specialty malts in here, but I don't know your system.

Anyway, just a few observations from my last stout brew!

 

I like the dark roasted malts to be 10% of the grain bill and the color about 39 SRM.