Fast grain-to-glass American Stout recipe?

[tdp]

Friends - I have a lot of travel coming up and don't have any opportunity to brew for a while (likely late Oct at the earliest)... I'd like to brew a fall-friendly beer that would be ready quickly in time for thanksgiving and ideally something like an American Stout would be ideal (5% ABV or so)... in my experience stouts and porters seem to be more "forgiving" beers wrt time and some other factors.

Does anyone have a recipe that they like which has proven to be drinkable fairly quickly ?? (2 weeks say for keg, maybe 3 with bottle)??

Thanks!!

 

[missiletech]

Just design a 1.04-1.05 recipe with mostly 2 row and a mix of darks and some Perle, Fuggle, or even Mt Hood. Modest IBU by recipe design, S04 dry yeast... I've done some fermented and bottle conditioned in just over a week. I think I borrowed the concept on a post here or another brewing forum for grain to glass recipes. I call mine quick stout... like Silvercity but nothing to do with Chocolate Milk and everything to do with speed. Cheers!

 

[tdp]

Sounds smart - many thanks

 

[65C]

Agree with everything except S04 - maybe use a 1187 Ringwood (my main stout yeast)

I'm about to try WLP007, and I've had good results with US-05

Make sure you ramp the grain up, go high on IBUs and get some oats in there - I do one Stout every 3rd beer - overdoing the darks sometimes but love that liquorice flavour

Also I put 200G torrified in to help the head - comes out like Guiness

S04 is a menace

 

[MrPowers]

I'd just go with 80-85% of your favorite base malt. 2-5% med/dark crystal. 10-12% split among your favorite chocolate/dark roast malts. Then 5% flaked barley, oats or rye. Calculate that to about 1.052. Then use CTZ/Chinook/Northern Brewer/Polaris at 60, 30, 10 to about 40-45 ibu. Balanced more toward bittering. Then use a big pitch of 1187 Ringwood w/pure O2. Start at 65/66 and ramp up to 72 on day 4. It should be done fermenting by day 5 and clear and ready to bottle by day 7-10.

Keep in mind when using Ringwood, it's a fantastic yeast for dark beers, but it's imperative that you can ramp the temperature up above 70 BEFORE it's done fermenting, otherwise you risk a lot of diacetyl in the finished beer. After it's flocced' out, it's really hard to get it to clean up after itself.

 

[tdp]

Yeah - I had a not so great experience with ringwood before. Anybody tried Notty on a recipe like this??

 

[schematix]

I've had yoopers oat stout ready to go in 17 days grain to glass. You could probably sub the flaked grains for more 2-row.

I used a Omega British Ale I and it dropped fast and clear in no time. I think it was in the fermenter about 5 days before i kegged it.