Layout Stout

[TrevorFitz]

Just looking for some feedback. This is only my second recipe which I have made from scratch using ProMash. Coffee, or no coffee? Thanks all.

Layout Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-D Stout, Foreign Extra Stout

Min OG: 1.056 Max OG: 1.075
Min IBU: 30 Max IBU: 70
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.061 Plato: 14.90
Anticipated SRM: 58.4
Anticipated IBU: 59.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.052 SG 12.76 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.3 0.50 lbs. Chocolate Malt America 1.029 350
8.7 1.00 lbs. Black Patent Malt America 1.028 525
17.4 2.00 lbs. Crystal 150L Great Britain 1.033 150
69.6 8.00 lbs. Munich Malt Great Britain 1.037 6

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Chinook Whole 13.00 55.3 60 min.
1.00 oz. Fuggle Whole 5.00 4.3 10 min.


Yeast
-----

WYeast 1028 London Ale
-OR-
WYeast 1084 Iirsh Ale

Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 11.50
Water Qts: 11.50 - Before Additional Infusions
Water Gal: 2.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Protein Rest Temp : 127 Time: 80
Saccharification Rest Temp : 151 Time: 60
Sparge Temp : 170 Time: 45


Total Mash Volume Gal: 3.80 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

1/8 - 1/4 lb of (flavored/non-preservative)coffee?

 

[flabyboy]

looks like a lot of crystal, but wait for the pros to chime in. Also I think flaked rye or oats are often important for a good stout

 

[Yooper]

Yum, foreign extra stout!

I've never seen that much crystal, especially dark crystal, in a stout before. I'd use no more than 10% total of crystal, probably a mix of 40L and 80L.

That's a lot of black patent, but if you like it it's ok. I'd probably do black roasted barley or some roasted in there instead of a whole pound of patent.

I don't think I'd use Munich malt as 100% of the base malt. I'd rather use an English malt like Maris otter or even golden promise for that bready, malty flavor to support the stout.

 

[TrevorFitz]

6lb Munich
2.5lb 2-row
.5 crystal
.5 black patent
.5 chocolate

would this work better, you think?
I think the Munich and 2-row could be inter-changeable, however, I'm looking for that malty/smoky flavor in this one.
Thanks for your replies, they are greatly appreciated

 

[rayg]

As far as I'm concerned this is a strong
porter, not a stout, but there are those
who will disagree (as with everything here...)
A stout recipe that is more like a traditional
Irish dry stout with a similar og might be:

8 lbs pale malt
14 oz roasted barley
1.5 lbs rice extract

2.25 oz 5.5%aa Goldings 60 min

No second hop addition, and the grain bill
assumes 75% efficiency.

Ray

 

[jdutton24]

i just did a porter that kind of similar to your recipe. when i think of a stout the forst thing that jumps out at me is roasted barley. to me its not a stout to me without it.
here was my recipe

11 lbs maris otter
14 oz chocolate (412l)
14 caramel (12 oz 60l, 2 oz 120l)
1 oz black patent

1 oz northern brewer (60 min)
1 oz fuggles (uk)

wlp 013 london ale

mashed at 154

i think u cant go wrong with maris otter as at least some of your base malt (at least 50%) and add some roasted barley in there.

 

[jyda]

What has helped me a lot recently is an article in BYO with comments from the pros. One dude, I can't remember his name or where from -- sorry, said that when he creates recipes he focuses on a certain flavor and will try and master that flavor.

So my question would be, what flavor are you going for with this stout? Very well balanced to style stout, a malt bomb, a dry hoppy stout, a nice roasted coffee-esque stout, etc.

The answer to this would help in providing feedback indicating that your recipe will create that flavor you are looking for.

Hope this helps

 

[Poobah58]

As far as I'm concerned this is a strong
porter, not a stout, but there are those
who will disagree (as with everything here...)
A stout recipe that is more like a traditional
Irish dry stout with a similar og might be:

8 lbs pale malt
14 oz roasted barley
1.5 lbs rice extract

2.25 oz 5.5%aa Goldings 60 min

No second hop addition, and the grain bill
assumes 75% efficiency.

Ray

A traditional stout with rice extract??? I don't think so...
A traditional dry stout would be more like 70% Pale Ale Malt, 20% Flaked Barley and 10% Roasted Barley...

 

[Adam78K]

Black patent is more of a porter thing. Add some roasted barley in there and I would split the crystal into .5lbs 60 and .50lbs 120, depending if you're making a dry Foreign Export Stout or a Tropical Version.

 

[johnnybob]

Foreign Extra Stout.
I've made this recipe and it's great. The key, in my opinion, is the use of Marris Otter malt and Nottingham dry yeast (it lends a fruity flavor to the beer).

12.5 lbs Marris Otterpale malt
12 oz roast barley
10 oz crystal malt - 40L
10 oz crystal malt - 80L
8 oz chocolate malt malt - 420L
2.5 oz East Kent Goldings pellet hops - 60 min
1 pkg. Nottingham dry yeast

mash @ 152F
ferment @ 65F

This recipe makes a very fine stout. Let it age for at least 8 weeks. The Marris Otter malt is the key to this recipe.

 

[TrevorFitz]

Thanks everyone!
This post made me realize a lot. I ended up going out to my LHBS and buying Designing Great Beers by Ray Daniels; hopefully this helps me with my drastic mash percentage issues.
The Marris Otter Malt seems like a great idea. I want to look in to that. I will post again once I read a bit more.
Thanks again.
Trev.