New Stout.....

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

Willie3

Well-Known Member
Joined
Jun 27, 2006
Messages
766
Reaction score
13
Location
Hackettstown
Ok so not so new but to me it is an idea that I never tasted before and really need some help in starting what looks to be a neat endeavor.

We all have heard of stout and when we think of stout we think, dark, chocolately, robust, toasty, smooth & cream Black stout. Has anyone tried to brew a WHITE stout.

I know there has got to be a way to keep Lovibond to a minimal and still get those nice stout flavors.

I figure to use Flaked Barley, Flaked Oats, some kind of toasty malt, some vienna and munic. Anyone have any idea on a recipe?

- WW
 

DeathBrewer

Maniacally Malty
Lifetime Supporter
Joined
Apr 9, 2007
Messages
21,787
Reaction score
317
Location
Oakland, CA
interesting idea....it's not going to be "white", that's for sure. maybe make the majority of the grain munich and add just a little 6-row to help with conversion.

hrm...what kind of malt would you use to give a toasty flavour that won't give much color?
 

Lil' Sparky

Cowboys EAC
Joined
Feb 6, 2006
Messages
3,952
Reaction score
95
Location
Honolulu, HI
First, the black roasted barley is the defining characteristic of a stout. I have no idea how you could get that flavor without the color.

Second, I gotta ask - why? Black beers look awesome!
 

Funkenjaeger

Well-Known Member
Joined
May 8, 2007
Messages
1,595
Reaction score
18
Location
Nashua, NH
bradsul said:
Stout to me is 'roasty' not 'toasty'. Not sure how you'd get that without a lot of colour.
I was thinking the same thing.

It would be really weird and interesting if you could do it, but I can't think of any way to get a significant 'roasty' flavor without using roasted grains, which are inevitably very dark.
 

Brewpastor

Beer, not rocket chemistry
Joined
Feb 16, 2006
Messages
4,628
Reaction score
65
Location
Corrales, New Mexico
I hear what you are describing as a brown ale, like maybe a Texas Brown ale. The roasted, burnt grains are part of stout and they are going to bring color with them.
 

z987k

Well-Known Member
Joined
Feb 13, 2007
Messages
3,512
Reaction score
35
Location
Anchorage
Maybe there's some adjuncts that will add that flavor, so he can use light colored grains and add the adjuncts?
 
OP
Willie3

Willie3

Well-Known Member
Joined
Jun 27, 2006
Messages
766
Reaction score
13
Location
Hackettstown
Roasty is more the word of choice. But there is a way and I will be damned to find it. Not taking away from Black beer - color is awesome I agree, but to make something different like clear coke or pepsi clear. I know that they both sucked but my experiment is to help introduce great flavors to those that normally would never go near stout. Dark = heavy in most of their minds so if I can come up with a lighter color with the same flavor... well that would be neat, to say the least.

Maybe it will turn out sh---y (which is might). Maybe somethings aren't meant to be F----d with.

- WW
 
OP
Willie3

Willie3

Well-Known Member
Joined
Jun 27, 2006
Messages
766
Reaction score
13
Location
Hackettstown
Yes it would be like boddingtons only a little more roasty.

Nitrogen is a must. Hmmm...... Got me thinking.

- WW
 

Latest posts

Top