Hi all.
I recently put together a keg setup and thus revived my beer brewing motivation for the first time in 3.5 years - great! I'm almost through the first keg and I'm looking to brew a quick turn around beer. I like roasty beers so the dry stout seemed like an obvious choice (roast to mask out young flavors and low alcohol). I have now put together the most basic one I could find to kind of get a "feel" for the style. I have brewed rather complex robust porters before but would like to experience a "bare bone" dry stout.
I was reading up on it and it seemed a basic dry stout consists of: base malt + flaked barley + roasted barley and some type of british hops (early addition to provide bitterness) + british yeast.
I have piece together this recipe:
Batch size
5 gallons
Grain bill
70% Maris Otter
20% Flaked Barley
10% Roasted Barley
Hops
Fuggles @ 60 mins - 24 AAU
Fuggles @ 25 mins - 8 AAU
Yeast
East Midlands Ale Yeast
Mash
65 celcius for 60 minutes
Stats
IBU: 32
SRM: 32
O.G: 1.042
Est. F.G: 1.010
Est. ABV: 4.5%
I have the following questions:
- Is my to simple? A basic dry stout seems deceptively simple..
- Approximately how fast will this turn around? Grain to glass?
- Will it be very black in color? I really like jet black beers
- Is the 10% roasted barley too much or too little? I would like it to have a very roasty flavor but not to the point of being acrid.
Thank you in advance for lending me your experience/expertise.
I recently put together a keg setup and thus revived my beer brewing motivation for the first time in 3.5 years - great! I'm almost through the first keg and I'm looking to brew a quick turn around beer. I like roasty beers so the dry stout seemed like an obvious choice (roast to mask out young flavors and low alcohol). I have now put together the most basic one I could find to kind of get a "feel" for the style. I have brewed rather complex robust porters before but would like to experience a "bare bone" dry stout.
I was reading up on it and it seemed a basic dry stout consists of: base malt + flaked barley + roasted barley and some type of british hops (early addition to provide bitterness) + british yeast.
I have piece together this recipe:
Batch size
5 gallons
Grain bill
70% Maris Otter
20% Flaked Barley
10% Roasted Barley
Hops
Fuggles @ 60 mins - 24 AAU
Fuggles @ 25 mins - 8 AAU
Yeast
East Midlands Ale Yeast
Mash
65 celcius for 60 minutes
Stats
IBU: 32
SRM: 32
O.G: 1.042
Est. F.G: 1.010
Est. ABV: 4.5%
I have the following questions:
- Is my to simple? A basic dry stout seems deceptively simple..
- Approximately how fast will this turn around? Grain to glass?
- Will it be very black in color? I really like jet black beers
- Is the 10% roasted barley too much or too little? I would like it to have a very roasty flavor but not to the point of being acrid.
Thank you in advance for lending me your experience/expertise.