First Stout Under My Belt - Recommendations for Next One?

[oljimmy]

Hi all, just cracked a bottle from my first "standard" Dry Irish Stout and it's phenomenal. I want to build on this recipe (Maris Otter 67.5%, Flaked Barley 25% and finely crushed Black Roasted Barley 12.5%) and try something a little new: I love Murphy's, Beamish, and the Irish stuff, but I also like oatmeals and coffee-stouts just fine. Anyone have variations on the basic stout that they'd recommend? What are some other ingredients that I can sub in to enhance a stout? (under 1.070 OG please)

 

[BigFloyd]

Cold brew 4oz course ground dark roast coffee overnight in about 20oz of water then add it into the bottling bucket or keg. You might want to add 1/2 pound of lactose to the recipe as this gives a little bit of sweetness to complement the coffee.

 

[JKaranka]

India Porter? Double / triple stouts? London stout? It's probably one of the most flexible categories of beer.

A London stout with an OG of 1065-1070 with Brown Malt 10-15%, Amber malt 0-10%, Patent Malt ~3%, ~60IBU of mainly bittering hops and a small dry hop. Nice, simple, complex beer.

 

[MaxStout]

I've made a few batches of Yooper's oatmeal stout. Very tasty.

 

[oljimmy]

Thanks guys, I think I'm gonna line Yooper's stout and a London Stout up next. Cheers!