Dark Malts for Stouts

[Morrey]

I have had several Oyster Stouts that are quite awesome. Oyster Brewing in Asheville NC has the best stout I've had and it is smoothhhh, rich and ever so slightly briny from oysters.

Most of my recipes call for Black Patent malt yet I am afraid of the impact this malt may have on the subtle nuances of this delicate beer. Of course some may disagree with my word delicate in the same sentence with the word stout.

I think I need some "backbone" that BP may offer, but I am kicking tires to use half of the called for amount and use dehusked Carafa Special III for the other half to tone the malt harness down a notch.

Just asking opinion before moving into recipe design. Thanks!!

 

[triethylborane]

Breiss Blackprinz. Lacks the astringency of BP, its become a staple for my stouts with its subtle roast flavor and inky black tones.


Edit: here is the info an analysis on blackprinz:

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_BlackprinzMalt.pdf

 

[Silver_Is_Money]

Weyermann's Carafa III Special in place of half (or more) of the Black Patent should accomplish your goal. If you want darkness with even less deep roasted flavor impact, try substituting with Breiss Midnight Wheat malt.

https://mashmadeeasy.yolasite.com/

 

[ericbw]

I think the acrid bite of black patent makes for a good stout.

 

[plazola86]

I'm planning a stout myself and have been reading up on cold steeping all the dark malts separate from the mash. This takes away the worry of the heat and PH dropping too low pulling out the astringency from the dark malts. I'm not sure if I want to go that route yet but its worth a read.

 

[Morrey]

Breiss Blackprinz. Lacks the astringency of BP, its become a staple for my stouts with its subtle roast flavor and inky black tones.


Edit: here is the info an analysis on blackprinz:

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_BlackprinzMalt.pdf

Doing a dark lager Schwarzbier with Blackprinz. I think Blackprinz and Carafa Special III may be interchangeable. I'll have some extra on hand.

Weyermann's Carafa III Special in place of half (or more) of the Black Patent should accomplish your goal. If you want darkness with even less deep roasted flavor impact, try substituting with Breiss Midnight Wheat malt.

https://mashmadeeasy.yolasite.com/

I had a very accomplished brewer and LHBS owner suggest the use of Midnight Wheat (a different recipe design) so it is becoming a popular malt.

I think the acrid bite of black patent makes for a good stout.

That's why I didn't want to abandon it totally. The oyster nuance is so subtle, however, I don't want to eclipse that nuance. Kicking tires.

I'm planning a stout myself and have been reading up on cold steeping all the dark malts separate from the mash. This takes away the worry of the heat and PH dropping too low pulling out the astringency from the dark malts. I'm not sure if I want to go that route yet but its worth a read.

Interesting. Recently have been reading to add into the mash the black malts only a few short minutes before mash out. Check Ph and see if in the acceptable range, then add in black malts. I have never done this.

 

[Silver_Is_Money]

For a first go at it, and if it was me, I would straight up substitute Carafa III Spcl. at 1:1 for all of the recipes called for Black Patent.

https://mashmadeeasy.yolasite.com/

 

[Comfort_Zone]

I'm brewing a big stout for the holidays and I've found that midnight wheat, Carafa Special III and Patagonia Black Pearl give me some nice flavors. Still working on the ratios. Weyermann also has their chocolate rye that I've been playing with........tasty stuff.

 

[Silver_Is_Money]

To raise the perception of malty creaminess, boost your chloride ions and reduce your sulfate ions. Perhaps also add some Na ions, as this may well be what you are perceiving as the "briny" component. Also use baking soda to pH adjust the mash, and shoot for a bit higher mash pH of 5.5 (but don't go above 5.6), as this will introduce yet more Na ions (brine) as well as potentially additional softness/creaminess.

You might consider trying (for every 5 gallons of distilled or quality RO water, strike and sparge):
1.75 g. CaSO4
2.75 g. CaCl2 (as the dihydrate), or 2.1 g. (as anhydrous)
1.00 g. NaCl
+ NaHCO3 only if/as required in the mash for pH adjustment (Note: strike water only for baking soda)

I doubt that any part of oysters can contribute much 'beneficial' flavor or brewing benefit to stout. And their oils can kill head retention. And they may introduce some nasty yeasts or bacteria that you don't need. The name 'Oyster Stout' appears to come from the bygone tradition of serving oysters at bars which also served stout. I doubt that in days gone by brewers actually added any part of oysters to their stout (sans perhaps for ground oyster shells). Today, things are different though, and I'm aware that some people actually do add them...

Composition of oyster shell:
CaCO3,..... SiO2, ....MgO, ....
95.994%, 0.696%, 0.649%, ....


https://mashmadeeasy.yolasite.com/