May I get some criticism of my Sout Recipe?

[Ambrose_Balin]

This is slightly adapted from a recipe available at a local homebrew shop. I'm still a total noob and wanted to get some criticism before we went ahead with this brew.

Black Patent malt 1lb
Chocolate malt 1lb
2 rows 1lb
Light liquid extract 5.75 lbs

lactose 1lb

Nugget 1 oz pellet

Mash for 1 hour at 150 degrees (BIAB) 2 gallons
Sparge with 1 gallon 170 degree

Boil (3 gallons) and add liquid extract
Nugget - 60 minutes
Lactose - 10 minues

Add water to bring to 5 gallons. Pitch Cooper's dry ale yeast.

Is there anything that you guys might recommend I change about the above?
Thanks a lot!

 

[wonderbread23]

A pound of black patent would be gross for me. I find it a bit acrid / ashy. I'd prefer roasted barley instead (and that would be more traditional in a stout). I'm not a fan of lactose either unless I'm shooting for a milk stout.

 

[GlenF]

And Choc malt and black patent don't need to be mashed.

Try:
3lb 2 row
.5lb biscuit or Victory
1lb Choc
.25lb black patent
.25lb roasted barley
.25lb flaked oats

Mash at 154 for an hour. Sparge. Boil as you would

 

[Ambrose_Balin]

Thanks for the good points, guys.

Wonderbread, the original recipe called for just a quarter pound black patent and .75 pounds chocolate. Since I bought 1lb bags I wondered if I could just use it all, but maybe I'd better not.

Also, the 2 rows wasn't called for in the recipe at all, but it wanted 7 lbs extract. I thought increasing the other malts and adding the two rows might compensate, since the extract we ordered was in 5.75 lbs containers. Thanks for warning me about the black patent.

GlenF, I've never used black patent or chocolate before. I think I read that they don't have enzymes for starch conversion. Is it true that the enzymes from the 2 rows will work to convert some of the starches from the darker malts, though? Also, without mashing how do I get them to contribute to the wort?

Thanks for your advice!

 

[ayoungrad]

You do not have to mash dark malts. But you can. You will get conversion as long as the diastatic power of the mash is high enough.

 

[cshamilton]

Thanks for the good points, guys.

Wonderbread, the original recipe called for just a quarter pound black patent and .75 pounds chocolate. Since I bought 1lb bags I wondered if I could just use it all, but maybe I'd better not.

Also, the 2 rows wasn't called for in the recipe at all, but it wanted 7 lbs extract. I thought increasing the other malts and adding the two rows might compensate, since the extract we ordered was in 5.75 lbs containers. Thanks for warning me about the black patent.

GlenF, I've never used black patent or chocolate before. I think I read that they don't have enzymes for starch conversion. Is it true that the enzymes from the 2 rows will work to convert some of the starches from the darker malts, though? Also, without mashing how do I get them to contribute to the wort?

Thanks for your advice!

If you are trying to do a partial Mash then the 2-row will convert and the chocolate might have a little bit that can be converted, but the black patent won't have much in the way of sugars.

As others have said I'd follow the original recipe in amounts of black patent, bumping up the chocolate might be ok - if you want to approximate the 7lbs of extract you want at least one more 1lb of 2-row for the partial mash.

If your happy with a 4 gallon batch then just scale your amounts and steep your chocolate and black patent for 30 minutes add your extract and boil away.

 

[Ambrose_Balin]

Great, that was really helpful. Thanks for the reply. I also have some dry light extract that I've been using for priming, so I think I'll throw some in to supplement the 2 row and liquid extract.

I'm glad I ran my changes by the forums before we began. Sounds like my experimentation might have not been very tasty. Thanks!

 

[GlenF]

GlenF, I've never used black patent or chocolate before. I think I read that they don't have enzymes for starch conversion. Is it true that the enzymes from the 2 rows will work to convert some of the starches from the darker malts, though? Also, without mashing how do I get them to contribute to the wort?

They have no enzymatic power, correct. Two row or any other base malt will work to convert starch to sugar. Caramel malts and highly kilned, dark malts don't have much to contribute to OG, so they don't need to be mashed for conversion. Simply steep them as specialty grains like you would in an extract batch, and they will contribute color, flavor, mouthfeel, and sweetness depending on what type of specialty malt it is. Choc malt and black patent will lend color and a burnt/ roast/ smoke flavor to your beers. It also might add some acrid bitterness that is common in stouts. Be aware of the amount though because a little can go a long way and potentially overpower other flavors. Good luck!

 

[cfonnes]

Looks like you recipe has been criticized. So you about your typing, what is a sout?

 

[sonex]

Looks like you recipe has been criticized. So you about your typing, what is a sout?

heck, if I want criticized I just talk to my wife.

 

[TopherM]

I'd add a T to that Sout

 

[Ambrose_Balin]

I'd add a T to that Sout

Indeed. That will be corrected come brew day