Can you Brew It recipe for Rogue Shakespeare Stout

[skeezerpleezer]

Sounds good guys, thanks for all the help.

I ll be making the breakfast stout on the 9th.

Might rack off a gallon, add some bourbon and oak chips and make it into a KBS or even CBS*.

*CBS has near perfect reviews anyone had it?

As for the Shakespeare racking it either tomorrow or day after, cant wait. (might make that one into a Choc Stout Clone, we ll see, i ll let you guys know if i do a side by side of same vintage Shakespeare and Choc Stout.

Happy brewing everybody!

Given that KBS is ~3% higher ABV, and CBS is 2.5% higher, and much "richer", I don't think adding bourbon/oak will produce a "clone", although I am sure it will be a great beer. If you like those big rich stouts, try to score some Goose Island Bourbon County Stout. They are all excellent. All of the Southern Tier backwater series are good also.

 

[eanmcnulty]

CBS has near perfect reviews anyone had it?

I have had all three in the past month. I have not found anything to rival FBS. I really like the Southern Tier Blackwater series (Creme Brulee, Mokah, Choklat...), but side by side the ST didn't have the fullness and depth of the Founders. I really love Creme Brulee Stout though.

CBS and KBS really take it to the next level. I had CBS and FBS side by side, and the CBS is just so smooth and velvety. Unfortunately I am not very good with descriptions. I have a bottle KBS in my basement. I got two from a friend, had one, and saving the second for next year. I think they are a year old already. Very nice.

So, my brother and I stood in line for an hour to get the CBS on tap at the Bavarian Lodge in Lisle, IL. I have to say that it was worth it, and I don't like standing in just to taste one beer. If you can find it, you need to.

I'm going to try to brew FBS and Creme Brulee this year. Good luck!

 

[CastleBlack]

Given that KBS is ~3% higher ABV, and CBS is 2.5% higher, and much "richer", I don't think adding bourbon/oak will produce a "clone", although I am sure it will be a great beer. If you like those big rich stouts, try to score some Goose Island Bourbon County Stout. They are all excellent. All of the Southern Tier backwater series are good also.

Hey man thanks for all this info on the stouts. I am definitely brewing next yrs stouts (starting early Nov probably) based on what you said. The thing is I havent had the KBS or CBS but since you say they are richer then I should look more into it. Agreed also on the Southern Tier, they are much better than what I have given them credit for!

 

[CastleBlack]

I have had all three in the past month. I have not found anything to rival FBS. I really like the Southern Tier Blackwater series (Creme Brulee, Mokah, Choklat...), but side by side the ST didn't have the fullness and depth of the Founders. I really love Creme Brulee Stout though.

CBS and KBS really take it to the next level. I had CBS and FBS side by side, and the CBS is just so smooth and velvety. Unfortunately I am not very good with descriptions. I have a bottle KBS in my basement. I got two from a friend, had one, and saving the second for next year. I think they are a year old already. Very nice.

So, my brother and I stood in line for an hour to get the CBS on tap at the Bavarian Lodge in Lisle, IL. I have to say that it was worth it, and I don't like standing in just to taste one beer. If you can find it, you need to.

I'm going to try to brew FBS and Creme Brulee this year. Good luck!

Mmm sounds so tasty!

I admit being enticed by your experience. Will most certainly be brewing one of the clones you and skeezer mention. Southern Tier Creme Brulee, sounds so fine indeed...

 

[eanmcnulty]

In have the Creme Brulee recipe from BYO all punched in to Beer Smith. I got a new kettle for Christmas, so that will change how I brew it. I have to make some tweaks. I'm planning on brewing it in February.
I think I'm going to try the FBS also.
On an unrelated style, I also have Avery Maharaja all set to go too. This is the year of the clones!

 

[raptorvan]

ST CREME brule is awesome for sure. Since you have some to kill before brew day might I suggest you look into kunnahnn brewerys take on it. Now, this brewery is located in Warren, MI and for the life of me still cannot spell the name correctly. This heed is out of this world...especially their casked version. I'm sure they would, like most microbreweries, be more than happy to give you the grist. Sometimes it is called vanilla Java stout and they use a sparkled to pour it which makes is creamy and smooth and silky. Oh God I gotta go to the brewery now.

I wonder, would dark candie sugar give that charred sugar taste that you get on real creme brule?

 

[eanmcnulty]

I looked it up. The have a huge beer selection. I wish they were closer to Chicago. I'm going to have to add it to my Michigan brewery roadtrip. It said it was called Imperial Creme Brulee Java Stout. Sounds so good. You think it is better than Southern Tier? Man oh man!
The only thing that would get me more excited would be to find out that Founders was making a Creme Brulee Breakfast Stout.
Thanks for the info, Man!

 

[CastleBlack]

In have the Creme Brulee recipe from BYO all punched in to Beer Smith. I got a new kettle for Christmas, so that will change how I brew it. I have to make some tweaks. I'm planning on brewing it in February.
I think I'm going to try the FBS also.
On an unrelated style, I also have Avery Maharaja all set to go too. This is the year of the clones!

I was totally planning on making the Maharaja IIPA too! I dont have the recipe though, or for the creme burlee. I do have beer smith though. Any chance of getting the recipe off you?

And while we are at it this is my year of clones too. Already started with
1. SN Celebration Ale (bottle)
2. Stone Arrogant Bastard (bottle)
3. Rogue Shakespeare (secondary)
4. Founders Breakfast Stout (primary)
Further 2012 recipes:
5. Stone Ruination
6. Stone Sublimely Self Righteous
7. Bells Two Hearted
8. DFG 90 min IPA
9. 3 Floyds Alpha King Pale Ale
10. 3 Floyds Gumblall Head
11. Troegs Nugget Nectar
12. Rogue Mocha Porter

I got recipes for all the above and can provide .BSMs gladly if you are making any of these clones.

If you got the recipe for Creme Brulee, Maharaja (and Brian Boru Irish Red, that one is tough to find) I would be glad to have them!

Thanks in advance and Happy Brewing!

 

[EricCSU]

I was totally planning on making the Maharaja IIPA too! I dont have the recipe though, or for the creme burlee. I do have beer smith though. Any chance of getting the recipe off you?

And while we are at it this is my year of clones too. Already started with
1. SN Celebration Ale (bottle)
2. Stone Arrogant Bastard (bottle)
3. Rogue Shakespeare (secondary)
4. Founders Breakfast Stout (primary)
Further 2012 recipes:
5. Stone Ruination
6. Stone Sublimely Self Righteous
7. Bells Two Hearted
8. DFG 90 min IPA
9. 3 Floyds Alpha King Pale Ale
10. 3 Floyds Gumblall Head
11. Troegs Nugget Nectar
12. Rogue Mocha Porter

I got recipes for all the above and can provide .BSMs gladly if you are making any of these clones.

If you got the recipe for Creme Brulee, Maharaja (and Brian Boru Irish Red, that one is tough to find) I would be glad to have them!

Thanks in advance and Happy Brewing!

Try the search function for this website. I have transcripted all the recipes from a popular podcast that focuses on cloning beer. The link for that (which also links Maharaja) is in my signature. Happy Brewing!

Eric

 

[CastleBlack]

Thanks Eric, Shall do. This was a great deed from your side.

 

[skeezerpleezer]

Thanks Eric, Shall do. This was a great deed from your side.

+1. Thanks for putting all the CYBIs up

 

[raptorvan]

I looked it up. The have a huge beer selection. I wish they were closer to Chicago. I'm going to have to add it to my Michigan brewery roadtrip. It said it was called Imperial Creme Brulee Java Stout. Sounds so good. You think it is better than Southern Tier? Man oh man!
The only thing that would get me more excited would be to find out that Founders was making a Creme Brulee Breakfast Stout.
Thanks for the info, Man!

If you are ever in Michigan for the world expos of beer in frankenmuth or the fall beerfest in Detroit, they serve it there. At the expos they serve it at about 50 degrees from a cask and oh man, its like a life changing experience. Since then I have run all my stouts and porters thru a sparkler to try for that creamy effect. Not quite casked but it has a magical effect

 

[eanmcnulty]

What the hell is a sparkler? Is that some new equipment I'm going to have to buy? Just say the word. I can convince her. "Honey, the brewing process cannot move forward without a sparkler." More equipment!

 

[wailingguitar]

What the hell is a sparkler? Is that some new equipment I'm going to have to buy? Just say the word. I can convince her. "Honey, the brewing process cannot move forward without a sparkler." More equipment!

a sparkler is a little piece of plastic that goes on the end of a beer engine's spout. Tiny thing, only costs a couple dollars at most. OF course, to USE the sparkler, you must have the beer engine... that is what SWMBO needs to be convinced of

 

[eanmcnulty]

a sparkler is a little piece of plastic that goes on the end of a beer engine's spout. Tiny thing, only costs a couple dollars at most. OF course, to USE the sparkler, you must have the beer engine... that is what SWMBO needs to be convinced of

Excellent!

 

[CastleBlack]

Excellent!

Sparkler eh...

Hmm... time to get a beer engine!

 

[raptorvan]

im working on something now with some tooling that will produce (at hopefully the same cost as a standard faucet) a faucet with an insertable restrictor plate (sparkler) or a tapped end for a screw on attachment...we can all cheat the system and save the 250.00 on a mixed gas setup.

 

[CastleBlack]

im working on something now with some tooling that will produce (at hopefully the same cost as a standard faucet) a faucet with an insertable restrictor plate (sparkler) or a tapped end for a screw on attachment...we can all cheat the system and save the 250.00 on a mixed gas setup.

Sounds about right to me.

 

[CastleBlack]

Just tried a 4.5 week sample of the Shakespeare. It is truly amazing.-

This brew is ready to drink and the best part is, it can only get better. I just moved it to the basement (~60-62F) to condition some more while it is still cold here in Northern VA.

I am planning on having one a week but then again we can always bend the rules

PS: Never thought the cascade would come through so clean in a stout, it is overall a great recipe. A great stout, enjoyed it while smoking my Dr Grabow in the backyard with my roommate. Perfect.-

 

[raptorvan]

a sparkler is a little piece of plastic that goes on the end of a beer engine's spout. Tiny thing, only costs a couple dollars at most. OF course, to USE the sparkler, you must have the beer engine... that is what SWMBO needs to be convinced of

also, you can ge a sparklers attachment for your conventional beer faucet...its called a stout tip or stout attachment or something. It will do the job.
Or, there is a site called ritebrew.com that is selling stout faucets for 35.00 the only advantage to using mixed gas that ive seen is that ot is more efficient to push the beer thrum. Otherwise you have to turn up the pressure on the co2 a bit to get the same effect...still cheaper than buying the mixed gas setup...or the gas itself

 

[CastleBlack]

Tried one more Shake Stout, I have this to say: It was good enough to begin with and it only got much, much better! The cascades backed off a bit and now its all about the malt balance, really good chocolaty stuff.

Happy brewing to ya all.

 

[duckmanco]

I'm about to brew this up but am looking for suggestions on yeast. I've got slurry from wyeast 1469 west Yorkshire in the fridge in a pitchable amount. Nathan stated on the rebrew show that a well attenuating English ale yeast could be substituted in place of Pacman, or rather it could be used instead, maybe not an exact replacement.

So, because I'm brewing this soon, my options are dry so5 cal ale, or this slurry of 1469. Any suggestions?

 

[EricCSU]

I would use up that slurry of 1469. It may be slightly different but still a very good beer.

Eric

 

[duckmanco]

^^^ thanks for the suggestion, and I think I'm going to give it a shot and keep it cool, probably 65-66 for the first 3 days or so and then let it rip to room temp to finish up and mop up any diacetyl...unless I get an overwhelming reason not to.

Edited to add: completely forgot about using Nottingham at 62f or so. Always found that yeast to be super clean at lower temps and malt forward. Decisions decisions.....

Edited again to add: brewed this a few weeks ago, missed mash temp (hit 144) and figured I'd better use the 1469 slurry and hope it doesn't attenuate too far, which as of today it looks like it didn't. Hydro showed 1.015 FG and it tastes good for hot flat stout. We'll see how this one turns out after awhile in the keg once it gets there. This is my second time brewing this recipe and I've mucked something up on each go at it.... Next time I'm using pacman (if I can get it).

 

[duckmanco]

**** update****

And because I get disappointed when people don't update on stuff they say they'll do and then actually do.. Rant off.. Well this beer was tapped today after 4 weeks or so conditioning at room temp in the keg under a blanket of co2.

While its probably not cloned, it's quite close (remembering what the real deal tasted like a few weeks ago) and I'm happy with it. I went with the slurry of 1469 and it's an awesome beer now, let alone with some time in the keg to fully carb up. Anyone thinking of brewing this recipe with a decent attenuating British ale yeast should do just that. Great refipe.

 

[laserghost]

I've got an amber with pacman conditioning now, and a pumpkin spice ale with wlp002.

I'm going to rinse both and store, so both are an option. Inclined to try the pacman and wondering about mash temp. Is 148 the way to go with pacman? It won't attenuate too much? The oatmeal stout in brewing classic styles uses wlp002 and mashes at 154. If 002 attenuates less than pacman, shouldn't those temps be switched?

What are your experiences with mash temps and yeast combinations?

 

[duckmanco]

I'd follow the recipe to be honest, as I believe the beer finished quite low for the CYBI crew as it does for Rouge. I think the target FG is 1.015, and when I rebrew this beer later this fall/winter, I'll be mashing at 148f.

 

[laserghost]

What's the water hardness supposed to be? 38 or 100? Is that residual hardness? Is there a more specific water profile to emulate?

Has anyone toasted the oats?

 

[laserghost]

so how about that water hardness that's supposed to be important? not real clear in the recipe if it's 38 or 100 ...

 

[laserghost]

okay, here's what i'm shooting for – it's the "black balanced" profile in bru'n water:

Ca: 60
Mg: 10
Na: 20
SO4: 47
Cl: 38
CO3: 160

thoughts?