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jbf101

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Joined
Oct 3, 2013
Messages
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5.5 Gallon Batch

8.5 lbs American 2 Row
2 lbs munich
1 lbs Black Patent
1 lbs Crystal 60
1 lbs Cara-Pils
1 lbs Flaked Oats

60 Minute Mash @ 152 degrees

60 Minute Boil

1.25 oz Brewers gold @ 60min
Whirfloc Tablet @ 15 Min
.5 oz fuggles @ 5 min

Was looking at different yeasts and I settled on Wyeast#1332 Northwest Ale

Expected OG is 1.066
31 IBU
35.9 SRM

I'm looking to make a full flavored/bodied/creamy malty stout with mild hops. Trying to make a beer for my father who likes dark flavorful beers, but really can't handle much hop bitterness. I may drop the Brewers gold to 1 oz. I'm not sure what the AA% the LHBS has in stock for these specific hops, so i'll adjust it from there.

If anyone has any good suggestions or ideas feel free to share them. I welcome harsh criticism.
 
That is an acre of black patent, and might easily lend too much astringency and burnt flavor. You might think about replacing it with half a pound of chocolate malt and half a pound of roasted barley, a little like NCBeernut's Deception Cream Stout.
 
Interesting, I want to keep some. Maybe I'll drop it to 4 oz and add 8oz each of choco and roasted barley.

I'm still toying with adding a small amount of lactose, between 4 and 8 oz. Maybe I'll split the batch and add some to one of them.
 
5.5 Gallon Batch

8.5 lbs Maris Otter
2 lbs Malted Wheat
1 lbs munich
4 oz Black Patent
1 lbs Crystal 60
1 lbs Cara-Pils
1 lbs Flaked Oats
8 oz Chocolate Malt
8 oz Roasted Barley

60 Minute Mash @ 152 degrees

60 Minute Boil

1.25 oz Brewers gold @ 60min
Whirfloc Tablet @ 15 Min
.5 oz fuggles @ 5 min

Wyeast 1272

This is what I ended up going with, and it is pretty awesome. I would recommend giving it a shot!

The malted wheat is kind of funny, I was at the brew store and the munich and the malted wheat were right next to each other, I read munich and thought there it is, but then opened the malted wheat and dumped 2 lbs into the bucket where I had the other grains. Just decided to go with it and added 1 lb of munich.
 
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