Help with stout recipe

[theciderkid]

10 lbs German pale malt
1lbs midnight wheat
1 lbs chocolate malt
1 oz Amarillo @60min

Thinking about this as a base for a stout with oak and cherry
Thoughts?


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[acidrain]

I use roasted barley, and have never tried the midnight wheat.
I think you need some crystal in there, and I like flaked oats for mouth feel.

 

[Staylow]

Midnight wheat gives a nice, smooth roastiness, though a pound of it is quite a bit. I would cut it in half and add some roasted barley. I would also consider using less chocolate malt, or dropping it altogether.

Seconded on adding some crystal, something like 40-60 L, and also oats for mouthfeel.

Why the Amarillo? If it's what you have on hand, then great, though it's such a prized aroma hop (and expensive to boot), that I would think about replacing it with something like Magnum or Willamette.

 

[Natdavis777]

I like choc malt in my stouts, but I'd agree that some roasted barley and some caramel malt should be added as well. Maybe 1/2# roasted and some 60L. I've never used midnight wheat so I'm not sure how it contributes


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[tootal]

I agree, add some roasted barley and 60L crystal. +1 on the Magnum's too.

 

[ratinator]

as said above, either remove the chocolate malt (unless you want chocolate flavors) then I would add some chocolate nibs to secondary

 

[Davemci]

+1 oatmeal, +1 less midnight, maybe just half a pound.

 

[theciderkid]

Final recipe was
10 lbs German pale
1.25lbs chocolate
1.0lbs midnight wheat
.75 flaked oats
.75 120l
1.5 oz Amarillo 60 min
.5 willamette 10 min


I used Amarillo because I have some old pelleted I need to use up they have lost a lot of their aroma and as for the midnight wheat I wanted to use a higher percentage for the roasty-ness


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[tootal]

Final recipe was
10 lbs German pale
1.25lbs chocolate
1.0lbs midnight wheat
.75 flaked oats
.75 120l
1.5 oz Amarillo 60 min
.5 willamette 10 min


I used Amarillo because I have some old pelleted I need to use up they have lost a lot of their aroma and as for the midnight wheat I wanted to use a higher percentage for the roasty-ness


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The chocolate along with the 120L will really pop the chocolate flavor. We make a chocolate porter this way and we don't add nibs.

 

[youreanimpulse]

I used 12 oz midnight wheat in a dark saison and it is subtle, earthy, barely roast. I think a pound would be a nice base for the more flavorful dark malts. Interested to hear the results.

 

[theciderkid]

Just keeping this updated I legged today 1.009, and carbed using the shake method, it is very dark and cleared nicely so far I will try it in about a week after I keg to keg transfer it


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