Hoppy Stout

[Alex_IL]

Hi all,

I'm planning to brew my first ever stout. Up to now I have only brewed APAs and IPAs. I want to make it hoppy:

5 gal batch (partial boil of about 3 gal to start with)

3 Kg (6 lb 10 oz) of LME
7 oz chocolate malt
7 oz pale malt
7 oz roasted barley
7 oz special roast
14 oz Munich malt

For the partial mesh I usually heat the pot to 158 F, and then let it sit for 30 min. Usually the temperature after 30 min is around 153 F.

1 oz Willamette - 60 min
1 oz Amarillo - 10 min
1 oz Equinox - 5 min
US-05

Optional (have not decided yet) - Dry hopping with 2 oz of nice strong hops, and an extract (using vodka) of 1 Vanilla bean.

What do you think? As mentioned, never brewed a stout before, so I'm not confident about the balance of the flavors (roast, sweetness, bitter, hop fruity aroma)

Thanks!
Alex

 

[Terek]

sounds more like a porter

 

[Alex_IL]

Thanks Terek.

I thought that the roasted malts make it a stout.

Besides the style definition, what do you think about the recipe in general?

Thanks,
Alex

 

[RM-MN]

Stouts and porters are not typically beers with much hop flavor and aroma, probably because they have so much flavor from the grains to cover up a lot of the hop flavors. I think the vanilla might enhance the flavors of the grains. However, it's your beer and your money so you can do it any way you like.

 

[Chrispy92]

Cascadian dark ale/ Black IPA, my local brewery does an absolutely epic one!

If you want a beefed up hoppy dark ale search around for some recipes for cascadian/IPA darks. Deliciousness in a bottle!

https://www.craftbeer.com/craft-beer-muses/india-black-ale-a-rose-by-any-other-name

I recently brewed up a hopped dark ale (was my first BIAB) but came out absolutely delicious... Its all grain but ill put it here in case it helps.

Title: Hoppy Dark Ale

Brew Method: BIAB
Style Name: American Porter
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Boil Size: 14.75 liters
Boil Gravity: 1.051
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.062
Final Gravity: 1.014
ABV (standard): 6.27%
IBU (tinseth): 38.13
SRM (morey): 44.07

FERMENTABLES:
1.56 kg - United Kingdom - Maris Otter Pale (49.2%)
0.5 kg - American - Pale 2-Row (15.8%)
0.25 kg - United Kingdom - Cara Malt (7.9%)
0.15 kg - United Kingdom - Dark Crystal 80L (4.7%)
0.35 kg - American - Chocolate (11%)
0.16 kg - German - Carafa I (5%)
0.2 kg - Corn Sugar - Dextrose (6.3%)

HOPS:
15 g - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 20.52
15 g - Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 15 min, IBU: 6.27
10 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 15 min, IBU: 8.98
8 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 2.35
15 g - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry