just brewed this stout what do you think?

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IAbowhunter86

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partial mash
.5lbs 2 row
1.5 lbs roasted barely
.5 lbs crystal malt 120
.25 pounds wheat
.75 lbs munich

3.3 lbs golden light LME (Late Addition)
2 lbs Muntons light

Hops

.5 oz Magnum (60)
.4 oz cascade (15)
.25 oz Hallertau(15)

White labs Burton Ale yeast

Finished at 1.067
 

Jayhem

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Do you like black coffee? that's what it's going to taste like with 1.5 lbs of Roasted Barley in a 5 gallon batch. :drunk::mug:

I brewed a 5.5 gallon stout a few months ago that is turning out really good. It started at 1.065 and finished at 1.016. I used 8 oz of Chocolate malt and 8 oz of roasted barley and it's black and perfect amount of roasted/toasted notes. If you like more roasty flavors you are on the right path to it. Consider chocolate malt in your next recipe, excellent flavor in a stout.
 

brycelarson

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Yeah, that's a lot of barley. That's might end up harsh. That roasted barley is going to start adding that peppery edge to the recipe.

I also don't do any late hop additions in my stouts - just enough to balance the sweetness at 60.
 

Robin0782

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brycelarson said:
I also don't do any late hop additions in my stouts - just enough to balance the sweetness at 60.
I think late additions of willamette are great in a stout. I have heard glacier is also nice, and will be trying it out next time I brew a stout.
 

brycelarson

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I think late additions of willamette are great in a stout. I have heard glacier is also nice, and will be trying it out next time I brew a stout.
Willamette is my go to stout hop. I just don't do any late additions. I'm a big malt fan - so when I'm going with a big beer I really want to leave the malt / caramel etc exposed.
 
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IAbowhunter86

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would this be better
2.5lbs 2 row
1 lbs flaked oats
12 oz pale chocolate
12 oz cara 60
6 oz dark malt

3.3 lbs dark LME
1lbs Dark DME

1.5oz fuggle (60)
.5oz fuggle (15) or should i use kent golding? thanks for your input guys
 

Jayhem

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would this be better
2.5lbs 2 row
1 lbs flaked oats
12 oz pale chocolate
12 oz cara 60
6 oz dark malt

3.3 lbs dark LME
1lbs Dark DME

1.5oz fuggle (60)
.5oz fuggle (15) or should i use kent golding? thanks for your input guys
You'll get a "fresher" taste by using light malt extracts and getting your color and stout flavor from specialty grains.

If you want a maltier body consider 1 or 1.5 lbs of Caramel/Crystal 80. To minimize roasty notes but give you a good black 25+ color there is a malt called "Non-bitter black malt" that adds black color without the harshness of roasted barley.

I like the pale chocolate malt addition, one of my favorite specialty grains for dark beers although I think pale chocolate is more suited to brown ales and porters, regular chocolate malt for stouts but that's just my preference.
 

brycelarson

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my standard stout is all pale base malt then oats, caramel 60/80 and chocolate malt. Simple and tasty. The Debittered Chocolate is a great addition as well. I'll often do half that and half standard chocolate.

The amount I use is based on how dark I'm going and whether it's going to be a milk stout or not.
 

Jayhem

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This thread really has me craving one of my bourbon barrel stouts...but I'm saving them for Saturday!
:cross:

mmmmm stout!
 
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IAbowhunter86

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well here is what i have decided on i have added a few more graines what do you think about this
3lbs 2 row
1 lbs flaked oats
1 lbs pale chocolate
1lbs cara 60
6 oz dark malt

1lbs Light DME
2lbs Dark DME

1.5oz fuggle (60)
.5oz fuggle (15) or should i use kent golding? thanks for your input guys
 

Bonde

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The original amount of Roasted Barley would be fine... I brewed about 10-15 porters/imperials by now, and the magic number for me is in that ballpark, plus a little Coffe, biscuit and choco... the KEY is fg. To low and yes, it will be harsh. IMO 1016 and upwards, you'll be fine... or actually great :)
 
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