Hop schedule for sweet stout?

[brewbeest]

Hey guys, I'm working out a recipe for a chocolatey brew. I'm pretty new at this and I'm tryin to figure out what kind of hops/schedule to balance the malt out but not add much bitterness. Any tips will be dug thoroughly

 

[Natethebrewer]

What does the recipe look like so far?
I would recommend Willamette, Fuggle, or Goldings, I've used all in dark beers with good luck.
Hallertau or Crystal might be out of style but fit what you're looking for

 

[Yooper]

For a sweet stout, the only hop addition would be at 60 minutes, for the bittering hops. You want to add just enough bittering hops to counter the sweetness of the malt- generally 20-40 IBUs. A non-harsh hop variety like East Kent Goldings would be ideal.

 

[Natethebrewer]

Agreed, I think EKG would be most traditional. But it is homebrew, I'd go with any "non-harsh variety"
As well, I like a little hop flavor in my stouts, and I can't square up with only 1 addition, I'd recommend another at the 20-10 minute mark.

 

[brewbeest]

It seems to be more of a porter, but here is what I'm currently looking at trying.

10% wheat
10% midnight wheat
5% Munich
5% crystal
The rest as dark lme

Also a pound of lactose and 4 oz cocoa nibs in secondary

Thanks a lot for the advice! This should give me enough to try a first draft of the recipe

 

[Yooper]

It seems to be more of a porter, but here is what I'm currently looking at trying.

10% wheat
10% midnight wheat
5% Munich
5% crystal
The rest as dark lme

Also a pound of lactose and 4 oz cocoa nibs in secondary

Thanks a lot for the advice! This should give me enough to try a first draft of the recipe

I'd probably NOT use dark LME and go with light, as dark LME has things like crystal malt in it, as well as possibly some Munich malt. So you could be doubling up on the crystal malt.

There isn't any roast at all in your recipe, so it's more of a very very sweet brown ale, rather than a stout or porter.

 

[ChaosStout]

Here is an awsome recipe I have made many many times. Give it a try
5gl
6lb Light DME
12 oz Caramel 60
12oz Chocolate malt
8 oz Roasted Barley
OG 1.062
FG 1.018(with lactose about 1.022)
Color 41 SRM
2oz Kent goldings 4.5aa at 60 min(4gal boil) 26IBU
1/2 pound of lactose 10 min
White Labs 013 London ale yeast(1 Liter starter) Ferment at 65-68F for 3 weeks. then Cold crash for 1 week at 40 if possible

Leave out the coco nibs

 

[Natethebrewer]

I would switch at least to amber extract, or light and add 1/2 lb of Roasted Barley.
Seems like a lot of wheat for a stout, but hey I put a lot of oatmeal in mine.
Keep the middle malts like the caramel and munich, you could even boost them up a bit.
I do like the way chaoStout's recipe looks, and may have to try it.

 

[brewbeest]

Good to know re: dark malt. I had the idea that using the midnight wheat (400 L) would darken it sufficiently, without adding too much roast bitter. But this is my first dark brew, and if I already knew, I probably wouldn't ask I do want it to be portery but very smooth. Is a half pound the bare minimum for this style?

 

[Natethebrewer]

a half a pound or Roasted barley? as a minimum?
I don't know I'd place that kind of rule on this kind of beer. Most recipes (including yours) aren't relying strictly on a lot of pale malt or light extract and then only a bunch of roasted barley for flavor and color. There are those in between malts that contribute to the end result.
That's where I like to put most of my effort is the middle. Then add the roasted barley as needed. I've used as little as 2 oz to darken an otherwise pale beer. then again I've seen recipes that cal for a pound or more. If you want porter, and smooth porter, instead of stout (I'm assuming dry or robust, not sweet) I'd suggest looking at some of the debitterized dark malts available (dehusked carafa, etc)

 

[ChaosStout]

Good to know re: dark malt. I had the idea that using the midnight wheat (400 L) would darken it sufficiently, without adding too much roast bitter. But this is my first dark brew, and if I already knew, I probably wouldn't ask I do want it to be portery but very smooth. Is a half pound the bare minimum for this style?

As you are a newer brewer I would Suggest visting the recipe section of this forum. Being new your temped to experiment and try all sorts of stuff, that alot of times will end in not so good beer. As for making a porter I would skip the Roasted Barley alltogether or use very little(under 8oz) as you dont want much roast. Use Pale extract(LME or DME) chocolate malt and a crystal/caramel malt between 40L and 75L. Personally I like Cara 60L. Just make sure not to use more then 10% chocolate malt and stay under 20%with the caramel. Cheers and good luck on your brew

 

[brewbeest]

Good stuff. I'd love to know the reasoning behind using pale instead of dark. Anyone?

 

[Natethebrewer]

I like ChoasStout's recipe out look. Hit the nail on the head.
In my experience Porter is never the same thing twice, some roastey, some not.
If you don't want roasted flavors, I'd leave out the roasted barley (kinda obvious I know).
As far as using pale in stead of dark, I was just told at first its just how things should be done. Looking into it further I would say if you are brewing a partial mash batch then you want most if not all of your "special" flavors coming from the malts you're mashing. Using light or even extra light extract would give you a good solid base with a simple flavor profile, a blank canvas of sorts. That was you can add as much roasty, toasty, malty, bready, nutty or any other flavor you'd like.

 

[ChaosStout]

Good stuff. I'd love to know the reasoning behind using pale instead of dark. Anyone?

Dark Extract has Roasted barley and other dark malts already added to it. So if you use the dark Extract and put Dark grains like chocolate and roasted Barley on top of that its going to be overkill. The only time I would use Dark extract is if I was making a purely extract brew. By using pale extract and dark grains you have control over the roastyness chocolate and coffee flavors. With the dark extract your flavors are set in stone. Also if you really want to get into recipe creation I highly recommend the book Designing Great Beers. Also what program are you using to make up your recipes? Here is an Excellent free one that I use
http://beercalculus.hopville.com/recipe