I'm thinking Stout!

[hoplobster]

Ok, I'm getting ready to brew again soon and I'm going with a Dry Stout.

Ingredients for 5 gallons:

6 lbs. Brittish Pale Ale Malt
1 lb. Rosted Barley
.5 lb. Sepcial-B

1 oz. Kent Goldings 6% AA, 60 min.

Probably White Labs WLP004 Irish Ale Yeast

It looks too... easy. I was thinking of maybe using Marris Otter as my base instead of regular Pale Ale Malt, adding a small amount of Cara-Pils and/or Crystal Malt. Any thoughts/ideas?

 

[hoplobster]

Ok, I'm going to scale this down to 3 gallons but bumping it up a but. I'm aiming for a little higher gravity than the previous post...


OG: 1.060 FG: 1.014

Grain:
5 lb. British pale
7 oz. Belgian Special B
12 oz. Roasted barley

Boil: 60 minutes SG 1.060 3 gallons

Hops: 0.70 oz. Kent Goldings (5% AA, 60 min.)

Yeast: WLP004 Irish Ale Yeast

Still considering alternating Marris Otter and adding crystal... please comment!

 

[TheJadedDog]

How dry do you want it? You might consider a hop with higher AA for bittering, and maybe add the Goldings for the last 20 minutes. Just some thoughts based on my stout recipe that turned out great.

Can't help with the grain bill; I'm about to take the plunge to partial mash or AG but haven't done it yet.

 

[jager]

dry stouts have no crystal that includes special b.

the 1.060 to .014 is 77% attenuation which is more than irish ale yeast will give you, unless you use some sugar. a low final gravity is what helps make a dry stout "dry" .


at 1.06 it's more of a foreign extra stout, if you wanted to go this route I'd go with the maris otter, add some chocolate malt, throw in a small percentage of flaked barley or wheat, just something to help head retention, and up the bitterness to +50 IBU's.


I wouldn't add cara-pils or a really light crystal malt to stout.

 

[hoplobster]

Ok, here's my final recipe:


Bitterness: 41 IBU
OG: 1.053 FG: 1.014
Alcohol: 5.1% v/v (4.0% w/w)

Grain: 5 lb. British pale
7 oz. Belgian Special B
11 oz. Roasted barley
5 oz. Flaked barley
Mash: 69% efficiency

Boil: 60 minutes SG 1.038 4.25 gallons

Hops: .50 oz. Target (10% AA, 60 min.)
.25 oz. EKG (4.6% AA, 20 min.)
.25 oz. EKG (4.6% AA, 5 min.)
Yeast: Wyeast 1084 Irish Ale Yeast

Thanks to Jadeddog's stout recipe, your hopping inspired me

I decided to stick with the Special-B just for the hell of it, it was the last bit the LHBS had on hand so I figured it was fate.

I'll be brewing this on Saturday!

 

[Ryan_PA]

That is actually really close to what I use for my house stout (in sig), with the exception of special B. I would suggest going with the maris otter over 2 row. I tend to use this as my only base pale malt though.