Irish Stout Go time Advice

[b33risGOOD]

Have an order ready, just want some advice if my numbers look good as this is a partial boil which makes things a bit different

Ill be doing a 3 gallon boil and topping up the other two gallons with fresh water so im worried about my IBU level's

malt & fermentables

86% 6 0 Light Dry Extract
7% 8oz BlackPriz Malt
7% 8oz Chocolate Malt

hops

boil 60 mins 1.0 Challenger info pellet 7.1 AA
boil 10 mins 1.0 Willamette info pellet 4.8 AA

yeast
White Labs Irish Ale (WLP004)

Original Gravity
1.059
(1.052 to 1.061)
Final Gravity
1.015
(1.013 to 1.016)
Color
41° SRM / 80° EBC
(Black)

 

[Captain Damage]

Your IBUs will be too low for the style. You want 30-45 IBU. One way (but certainly not the only way) to get this would be to do add an extra oz of willamette at 30 min. This would give you about 39 IBU.

I notice you have no roast barley in your recipe. It's generally considered mandatory for the style.

 

[rayg]

Have an order ready, just want some advice if my numbers look good as this is a partial boil which makes things a bit different

Ill be doing a 3 gallon boil and topping up the other two gallons with fresh water so im worried about my IBU level's

malt & fermentables

86% 6 0 Light Dry Extract
7% 8oz BlackPriz Malt
7% 8oz Chocolate Malt

hops

boil 60 mins 1.0 Challenger info pellet 7.1 AA
boil 10 mins 1.0 Willamette info pellet 4.8 AA

yeast
White Labs Irish Ale (WLP004)

Original Gravity
1.059
(1.052 to 1.061)
Final Gravity
1.015
(1.013 to 1.016)
Color
41° SRM / 80° EBC
(Black)

No late hop additions for Irish Stout. Need about 40 IBU total so
add some of the Willamette for 60 min and leave the rest out.
No chocolate malt in Irish stout either, should be either black
malt or roasted barley, and flaked barley for body.
Ray

 

[b33risGOOD]

Ok

So if i add some of the Williamet Earlier I can up my IBU'S.

About the specialty grain, I chose blackpriz which is described as

Intensely roasted from hulless barley, Blackprinz® Malt is an amazingly smooth and mellow flavored black malt without bitter, astringent, dry flavors or aftertaste. Despite its delicate and clean flavor Blackprinz® Malt won’t disappoint the eye, delivering exceptionally deep color to dark beers or a slight to intense boost of color to other beer styles. The hints of toasted malty flavor that come through at slightly higher usage rates make Blackprinz® Malt a unique member and truly the crown jewel of the black malt category.

Is this not the same as roast barley?

 

[rayg]

Ok

So if i add some of the Williamet Earlier I can up my IBU'S.

About the specialty grain, I chose blackpriz which is described as

Intensely roasted from hulless barley, Blackprinz® Malt is an amazingly smooth and mellow flavored black malt without bitter, astringent, dry flavors or aftertaste. Despite its delicate and clean flavor Blackprinz® Malt won’t disappoint the eye, delivering exceptionally deep color to dark beers or a slight to intense boost of color to other beer styles. The hints of toasted malty flavor that come through at slightly higher usage rates make Blackprinz® Malt a unique member and truly the crown jewel of the black malt category.

Is this not the same as roast barley?

No, the key word there is "malt". What you have is a dehusked
black malt, which I've never used. Roasted barley is unmalted.
Your original recipe is really more a robust brown ale or a porter
than a stout.
Ray

 

[b33risGOOD]

I really dont care about style guidelines, what I want is a stout tasting beer, not sweet and I plan to add a coffee flavor.

Can I achieve this from what I have here?

Thanks guy!

 

[b33risGOOD]

Any help here guys im not sure how much to use.

 

[Beer_Guy]

My advice for your 3 gallon batch:

Add 0.5oz each of Challenger and Willamette at the start of boil. (You could if YOU choose add 0.2oz of each at 10 minutes or 0.1oz at 15 minutes & 10 minutes just for balance. Remember you want to keep the hop flavors very subtle, if any at all.)

Also a Stout NEEDS a little of the bitter, astringent, dry flavors and aftertaste of roasted Barley. Just what Blackpriz claims to NOT have. So, add 4oz of Roasted Barley

Leave the Chocolate in. (Ever heard of a Chocolate Stout?)

AND leave the Blackpriz in too for color and flavoring. (I might even go with a full pound of it if doing the late hop additions.)

Read the reviews of the yeast.
Irish Ale Yeast

Ferment around 68* if possible and let it clean up after itself and give it PLENTY of time to bottle condition.

Sounds like you might wind up with a nice Toronto styled Sweet Stout.

Oh and if you must add coffee flavor, I recommend using Star Bucks Espresso grind for your 3 gallon batch. Depending on your level of coffee flavor desired use 1 to 2oz max. Add it in the last 10 minutes of the boil. I make up cold espresso coffee for long road trips and the Espresso coffee lasts a LONG time without getting that stale old coffee flavor. I have had some I forgot about last months in the cooler and still be as good as the day it was brewed.

 

[Captain Damage]

He's making a 5 gallon batch from a 3 gallon partial boil.

The other grains are allowable per the style guidelines but not necessary. Roasted barley is necessary. Good stout can be made from nothing but pale base malt and roasted barley (+hops+yeast). Your recipe as written is more like a low-hopped porter. Nothing wrong with that. Porter=good! But calling it a stout without RB is just going to get you into arguments.

 

[Beer_Guy]

Sorry missed that detail.

So...
0.75oz each of Challenger and Willamette for 60 minutes
and I would still just add 0.2oz at 15 minutes & 10 minutes
and up the BlackPriz

 

[b33risGOOD]

Would 1# blackpriz and
1# Choclate Malt be too much?

I also have some cascade hops I just found, this doesnt fit the stout porter style but should I use some as Im low in IBU's??

Pls help

 

[b33risGOOD]

Anyone? im about to start brewing!

 

[eelpout]

You wanted an Irish stout, but your not getting that, so might as well throw em in.
I definatly would. But thats just me.
brew it, drink it. if its real good make it again. its just beer.

 

[b33risGOOD]

So for those interested,

My 4 gallon pot proved a real test when trying to boil 3 gal of water plus all the DME etc. So I probably was only able to boil with about 2.8 gal or less.

I will be topping up to five, so hopefully utilization will all balance out.

I ended up using a mixture of challenger, williamette and cascade to up my IBU

Cracking grains was a real bitch, I dont know if i under cracked them but it smelt and looked (color) great. Used almost 1# of Blackpriz and .5# Chocolate Malt.

I will Post O.G. Once it cools down