Critique my Upcoming recipes (novice brewer)

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MrBlackrock

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I would like advice on my upcoming batches. Pretty much went from scratch on these recipes.

Nut Brown Ale:

4.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 76.9 %
0.45 kg Brown Malt (Crisp) (65.0 SRM) Grain 2 8.7 %
0.45 kg Chocolate Malt (450.0 SRM) Grain 3 8.7 %
0.30 kg Biscuit Malt (23.0 SRM) Grain 4 5.8 %
28.30 g East Kent Goldings (EKG) [5.00 %] - Boil 60.0 min Hop 5 15.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 6 -

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Imperial Stout:

7.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 71.1 %
0.50 kg Crystal Malt - 60L (Thomas Fawcett Crystal 2) (60.0 SRM) Grain 2 5.1 %
0.50 kg Special Roast (Briess) (50.0 SRM) Grain 3 5.1 %
0.45 kg Special B Malt (180.0 SRM) Grain 4 4.6 %
0.34 kg Wheat, Flaked (1.6 SRM) Grain 5 3.5 %
0.30 kg Carafa I (337.0 SRM) Grain 6 3.0 %
0.30 kg Chocolate Malt (450.0 SRM) Grain 7 3.0 %
0.45 kg Candi Sugar, Dark (275.0 SRM) Sugar 8 4.6 %
28.00 g Nugget [13.00 %] - Boil 60.0 min Hop 9 28.4 IBUs
28.00 g Chinook [13.00 %] - Boil 20.0 min Hop 10 17.2 IBUs
28.00 g East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min Hop 11 2.2 IBUs
2.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast


Planing on Dry Hopping with some Oak Cubes in this one. Maybe add some Cocoa nibs/ Vanilla bean sirup also (3oz vodka with nibs and vanilla)

Ferment around 3 months

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Milk Chocolate Stout

4.50 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 69.2 %
0.45 kg Carafa I (337.0 SRM) Grain 2 6.9 %
0.25 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 3.8 %
0.15 kg Chocolate Malt (450.0 SRM) Grain 4 2.3 %
0.15 kg Chocolate Wheat Malt (400.0 SRM) Grain 5 2.3 %
1.00 kg Milk Sugar (Lactose) (0.0 SRM) Sugar 6 15.4 %
16.00 g Bravo [15.50 %] - Boil 60.0 min Hop 7 23.4 IBUs
28.30 g Willamette [5.50 %] - Boil 45.0 min Hop 8 13.5 IBUs
1.16 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10

Also planing on adding the Vanilla/Cocoa nibs sirup on bottling day.

-------------

Thanks for the input.

P.S. Yes i brew alot, probably will do all of these over the next week. :ban:
 
I think your nut brown looks good as is. The imperial stout yeast choice should make a thick sweet beer that I think would be too much for me. Everything being equal stouts come out sweeter anyway. Windsor stops early by design so with a big grain bill, dark malts and Windsor, you might end up pretty extreme. Unless that is what you want, maybe you could get the esters, mouthfeel with better attenuation from conan. I've never made a chocolate milk stout, but my minds eye says marris otter is the best choice for a base malt. Happy brewing.
 
Neither of your stouts has roasted barley, which is a necessary ingredient for a stout. As they sit, they are more like porters than stouts
 
Id drop the wheat the stout wont need it. I would swap the pilz for marris otter and add some carra 40 or so just a bit to make it more complex. You will want a little roasted barley in there as well.
 
I suggest using blackprinz for the milk stout. I did some experimenting with different dark color grains (see my piece, with my name misspelled, in the current issue of BYO) and found blackprinz to be like a mellow roast barley in flavor. The next time I did a milk stout I used it instead of roast barley and it turned out very good.
 
I suggest using blackprinz for the milk stout. I did some experimenting with different dark color grains (see my piece, with my name misspelled, in the current issue of BYO) and found blackprinz to be like a mellow roast barley in flavor. The next time I did a milk stout I used it instead of roast barley and it turned out very good.

How much of the % did you use it?
 
How much of the % did you use it?

three gallons, O G 1.068, F G 1.024, IBUs 33, SRM over 40
4 lbs. Irish stout malt (55.17%)
1 lb. blackprinz malt (13.79%)
1 lb. flaked barley (13.79%)
8 ozs. British crystal 60 malt (6.89%)
8 ozs. lactose (6.89%)
4 ozs. midnight wheat (3.47%)
mashed at 154f for 45 minutes
1 oz. Whitbread goldings variety @ 6.4% for 45 minutes
pinch of irish moss and 1/8 teaspoon nutrient for 15 minutes
2 packs Munton's dry yeast
1 lb. tart cherry candi syrup added on day three
 
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