not-too-dry irish stout

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weizemanner

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I was trying to come up with a dry stout that would have more chocolate flavor and less coffee flavor than most of the recipes i keep finding. I also wanted to try the simpsons extra dark crystal malt 165L because i never really see anyone using it. This is my first stout so any advice would be greatly appreciated. :mug:


Boil Volume 5 gallons
Batch Size 5 gallons
OG 1.045
FG 1.011
IBU 32
ABV 4.4 %
SRM 36

% Weight Weight (lbs) Grain Gravity Points Color
75.0 % 6.00 Light Malt Extract Syrup 40.8 2.4
6.3 % 0.50 British Crystal 135-165L 1.1 15.0
6.3 % 0.50 Roasted Barley 1.0 45.0
12.5 % 1.00 British Pale Chocolate 2.2 40.0



% Wt Weight (oz) Hop Form AA% time
50.0 % 1.00 East Kent Goldings Pellet 5.0 60min
50.0 % 1.00 East Kent Goldings Pellet 5.0 20min
 

Pappers_

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Looks great! Commercial stouts that i enjoy and have chocolate notes on my palate tend to be sweeter and a little bigger bodied. So, three thoughts:

1. You don't mention yeast - a lesser attenuating variety will leave a little more sugar and accentuate the chocolate. Go to the White Labs site and it will give you the lowdown on all the varities. For example, you might consider WLP002 (english ale) instead of WLP004 (Irish ale) or WLP005 (British ale).

2. Use another pound of a lighter crystal malt, just for body.

3. Add a little lactose

I think your recipe looks great as is - you just need to pick the right yeast for what you want! Good luck!
 
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