Recipe classification

[jjackel53]

8lbs Maris otter
1 lbs crystal 60
1 lbs carapils
2 lbs victory
1 lbs black roasted barley
5 oz cherry smoked malt
11.8 oz flaked rye

.75 oz target 60 min
.75 oz fuggles 20 min
.25 oz target 20 min
.25 oz fuggles 1 min

White labs Edinburgh yeast
What kind of style will this beer be?

 

[shorestyle]

ESB sound about right

 

[user 19629]

With that much roasted barley I think your closer to a stout or porter.

 

[Double_D]

I'd say it's in between a brown and a porter

 

[Yooper]

It's a smoked stout, but it's not a good recipe for one. The two pounds of victory isn't a good amount especially with smoked malt. Rye gives great body and head retention, but along with the victory malt this would mean a very dry feeling beer.

 

[smurfjuice]

Has he made this yet?? just wondering... :beard:

 

[Pappers_]

Yup, a smoked stout, of sorts.

 

[pdxal]

It's a smoked stout, but it's not a good recipe for one. The two pounds of victory isn't a good amount especially with smoked malt. Rye gives great body and head retention, but along with the victory malt this would mean a very dry feeling beer.

Just wondering why you think it would be a "very dry feeling beer"? I would think that with MO, 2 pounds of crystal malt, and body/mouthfeel from flaked rye that it wouldn't finish dry.

 

[jjackel53]

I just brewed this a couple days ago. Fermenting very nicely so far. I took this off of a schilling recipe and made a few tweeks. I will let you know how it turns out.... Gonna be a big one I think!

 

[Paps]

this would mean a very dry feeling beer.

What if that is what he likes/wants?

 

[Yooper]

What if that is what he likes/wants?

Then that's great. It just seems that 2 pounds of victory malt in one batch would be far more than anybody would like/want.

 

[Paps]

But unless you use %100 victory malt you cannot claim "Total Victory"

 

[passedpawn]

If that black barley is 500L, that beer is going to be black as the night. And, that grain will give a burnt roasted flavor to the beer, which puts it squarely in the stout (not porter) category. Porters lack that roasted barley flavor. My crystal ball doesn't tell me what happens when you pair all that with all the sweet grains in there.

One thing I'm fairly certain of: this isn't going to be a smoked anything. I doubt that amt of smoked malt, especially the cherry (that I've used a lot), will be noticeable above the other stuff going on in there. At most it might add some earthiness to the flavor, but I doubt smoke. Which is probably a good thing really. I've done the same thing in an irish red ale and a scottish ale and it worked fantastically - just a bit of smoked malt to add some complexity to the flavor, but not enough to push it into another category.

 

[JimRausch]

I agree with Andrew re. the cherrywood smoked malt. I generally put between 1/4- 1/2 lb in my Irish red and porter and brown ale. Not enough for actual smoky flavor to come through, but there is a 'certain something' that it does add. Maybe it's bacon flavor, because as we all know, everything is better with bacon!

 

[Pappers_]

For me, a 1/4 lb of smoked malt is enough to impart a mild smokiness, maybe not an overly smoked beer, but a beer with a smokiness to it.

 

[jjackel53]

This came in around 40 smr. It is midnight black. I just hope it's not to sweet.... This one will have to age awhile to mellow out I think.

 

[jjackel53]

Update on this beer. It's doing well and at 1.025 right now. It tastes like a stout with a dry finish. I decided to take about 5 pounds of strawberries and boil them with 1 pound of lactose. I puréed it all and racked the beer on top for a secondary fermentation. I always wanted to do a strawberry stout. Please give me some feedback on what you think this might do. Thanks!

 

[passedpawn]

Update on this beer. It's doing well and at 1.025 right now. It tastes like a stout with a dry finish. I decided to take about 5 pounds of strawberries and boil them with 1 pound of lactose. I puréed it all and racked the beer on top for a secondary fermentation. I always wanted to do a strawberry stout. Please give me some feedback on what you think this might do. Thanks!

Smoke?

I doubt you'll get anything from the strawberries unless you use a LOT (LOT) of them. If you want strawberry flavor in your stout, you'll probably need to add something artificial that doesn't ferment.