Recipe Help

[mrb]

I have not brewed a stout yet. So, I've taken the time to look at several stout recipes and have tried to consolodate what might be best about them. Hence creating a recipe that I think might be pretty tasty. I'm planning to brew this weekend. What advice do you have for me based upon these ingredients?

9lbs LME
1lb Crystal Malt 60
1/2lb Crystal Malt 120
1/2lb Chocolate Malt
1/2lb Roasted Barley
1/2lb Cara Pils
(possible 1/2lb Flaked Oats)
(also possible chocolate or cocoa powder)
2 Whole Vanilla Beans at knockout
(This would be a 60minute boil.)

Hops:

.75oz Nugget (60min)
1oz Williamette (30min)
.5oz Williamette (10min)

Could I be undertaking too much? If so what do you suggest I change?

Thanks,

For the help

 

[zoebisch01]

Looking good. For more of the stout signature though, you could consider reducing your crystal and chocolate malts, and upping the roasted barley. It seems to me that you are actually closer to a Porter with the grainbill, not that there is anything wrong with that . Just if you want that signature characteristic to come through you'll probably need to reduce some stuff. Adding more roasted barley is alright to a degree, you just have to watch the astringency.

 

[Dude]

It looks ok to me!

The only thing I'd pick on, is too much crystal malt, but I assume you are steeping and not partial mashing? Then it should be okay. You'd be fine dropping that crystal 60 to 1/2 lb. though.

I say put the oats in too. It'll help body and head retention.

That's gonna end up a pretty big beer, you know that right?

 

[the_bird]

I'd drop the chocolate/cocoa, if I were you. I added some to a stout I did early on, and regretted it. You have to deal with issues of head retention from the oils (which can be dealt with, but it's a complicating factor). I'd brew this recipe straight-up, without the chocolate or vanilla, hone it in, then add these complementary flavors to the next batch.

Just my opinion...

 

[Rhoobarb]

If you decide you want to use chocolate, use cocoa powder, not chocolate bars like Baker's or anything like that. Like bird said, it'll kill your head retention. Powder won't. I used cocoa powder in a Russian Imperial Stout and it turned out very, very tasty.

 

[the_bird]

Dutch-processed cocoa powder, IIRC, is best.

 

[mrb]

Thanks for all of the quick help.

I think that I'll lower the crystal 60 by half a pound.
Definitely add the oats. (Should I roast them and the
barely first?)
Jury is still out on the cocoa powder. (Definitely not gonna
use actual chocolate - looks too messy.)
Still toying with the vanilla bean idea though. (Yet, it would
be neat to see just what I have brewing first.)

I kinda thought this might a wee bit on the big side.
How long do ya think it should stay in the secondary
for?

Oh, I haven't ever had to use a starter but have some
Servmoycees to help the yeasties. (Yeast is a White
Labs - Dry English Ale - told it was good for potentially
higher gravity brews.)

Thanks Again,

Tomorrow After Kids' Soccer Games I BREW!!!!

 

[mrb]

Sitting in the carbouy for 14 hours now with NO action. I have hope though. If nothing happens I'll give it a good shake tonight.

 

[mrb]

Came home at 4:30 today and she was a bubbling away!!! Now I wait out the bubbles. Whoever speeds up this whole process on a microscale will be richer than Bill Gates.

 

[zoebisch01]

Came home at 4:30 today and she was a bubbling away!!! Now I wait out the bubbles. Whoever speeds up this whole process on a microscale will be richer than Bill Gates.

Hey, good to hear!

 

[mrb]

Bottled this today after a week in primary and 3 in secondary. Yielded 4.5 ounces of liguid goodness. Sampled some, as I always do, and it tasted GREAT!!!! Now the three weeks waiting time. I'm impatient so I'm sure I'll taste one while it's a bit on the green side.

(3 Beers under my belt and hundreds of thousands to go!!!!!)