American Stout Rhinestone Carboy

[Jayjay1976]

This recipe started as a pantry sweep stout to use up the leftovers of several dark malts, but the resulting beer has a really nice, complex flavor and aroma so I think it's worth sharing.

It needs another few days in the keg before it's ready but then I'll post photos of the pour. If it ages well I'll enter it in a competition, but let's see what my brew buds think of it first.

Rhinestone Carboy Stout

Brew Method: BIAB
Style Name: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.048
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 0.98

STATS:
Original Gravity: 1.060
Final Gravity: 1.015
ABV (standard): 5.93%
IBU (tinseth): 45.32
SRM (morey): 36.77
Mash pH: 5.24

FERMENTABLES:
12.125 lb - Maris Otter Pale (87.2%)
8.6 oz - Roasted Barley (3.9%)
4.7 oz - Pale Chocolate (2.1%)
4.5 oz - BlackSwaen Coffee Malt (2%)
4.4 oz - Roasted Barley (2%)
4 oz - CaraMunich I (1.8%)
2.4 oz - Carafa III (1.1%)

HOPS:
19 g - Magnum, Type: Pellet, AA: 14.7, Use: Boil for 60 min, IBU: 31.03
28.3 g - East Kent Goldings, Type: Pellet, AA: 6, Use: Boil for 20 min, IBU: 11.42
21.6 g - East Kent Goldings, Type: Pellet, AA: 6, Use: Boil for 5 min, IBU: 2.87

MASH GUIDELINES:
1) Temperature, Temp: 154 F, Time: 60 min, Amount: 8.75 gal, Sacc rest

OTHER INGREDIENTS:
5 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
1.8 g - Epsom Salt, Time: 60 min, Type: Water Agt, Use: Mash
3 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
4 g - Baking Soda, Time: 60 min, Type: Water Agt, Use: Mash
6 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
CO2 Level: 2.75 Volumes

TARGET WATER PROFILE:
Profile Name: London (Porter, dark ales)
Ca2: 100
Mg2: 5
Na: 35
Cl: 60
SO4: 50
HCO3: 265
Water Notes:


Generated by Brewer's Friend - Brewer's Friend | Homebrew Beer Recipes, Calculators & Forum

 

[3 Dawg Night]

Just have to say that's an AMAZING name for a beer.

 

[couchsending]

Why are you using lactic acid and baking soda?

 

[bkboiler]

since it's a beverage, I can make this Die Hard reference, "I was always partial to Roy Rogers, myself."
Jk, recipe looks awesome! First time I've seen coffee malt!

 

[Velnerj]

Roasted barley is on the list twice with differing amounts....

 

[Jayjay1976]

Roasted barley is on the list twice with differing amounts....

Oh yeah sorry, I'll fix that. I did have two small bags of leftovers. Like I said, it started out as a pantry sweep recipe.

 

[passedpawn]

Just have to say that's an AMAZING name for a beer.

haha, that was my thought too.

 

[Jayjay1976]

Hey thanks, it's going to be the name of my homebrewing-themed brewpub. When my lotto numbers come in, that is. Our mascot will be a portly cowboy named Rusty Capper. Bottle drying rack chandeliers, it'll be great.

 

[Deadalus]

Hey thanks, it's going to be the name of my homebrewing-themed brewpub. When my lotto numbers come in, that is. Our mascot will be a portly cowboy named Rusty Capper. Bottle drying rack chandeliers, it'll be great.

We'll send you cards and letters.

 

[Jayjay1976]

Why are you using lactic acid and baking soda?

'cause I like to party.

 

[Shenanigans]

It like betting on both black and red when playing roulette you only have a small change of it going wrong

 

[sfrisby]

I’ll be honest. I was hoping this was a thread about bedazzling a fermentor.

 

[Jayjay1976]

I’ll be honest. I was hoping this was a thread about bedazzling a fermentor.

Stay tuned!

 

[BarryBrews]

LOL, I like this post. Humor and imagination are the spice of life.

 

[Jayjay1976]

Alright here is some sweet sweet pourn for all you fans out there!

Hands down this is one of the best beers I've ever brewed. I dropped a growler by my LHBS and they loved it, couldn't believe it was 6%, and they thought it drank almost more like a dry Irish stout than an American stout.

 

[bkboiler]

Nice glassware!
Enjoy the fruits of your hard work!
I'm sure that keg will kick fast!

 

[Jayjay1976]

Nice glassware!
Enjoy the fruits of your hard work!
I'm sure that keg will kick fast!

Hey thanks! It's a Duvel glass (my favorite), the big red D is on the back side for the photo. The keg is already getting light, it's just such a nice sipper I can't keep my hands off that tap. I'm going to brew this again real soon, easy to make and deeply satisfying to drink.

 

[Jayjay1976]

I wanted to add that, after brewing ~50 batches, this beer is the reason I started brewing in the first place. I can't buy anything this good and I can't stop sipping on it.

Just today, just now, I've arrived at self actualization. It's as if id, ego, and super-ego walked into a bar...


Seriously though, I'm bottling a few to toss into competition. Couldn't hurt.

 

[bwible]

I just brewed an American Stout also. Sometimes those clean out recipes end up being the best ones. I’ve made several American Brown Ales that way.

 

[firerat]

 

[Jayjay1976]

The keg of this beer is getting pretty light, I've left it alone for a couple of months but now it's time to finish it up and brew another batch.

I'm not planning any tweaks at all for a repeat batch, to replicate the 'pantry sweep' grain bill I'm going to order all the grain by the ounce on one of the sites that allow that, assembling a recipe kit, heck maybe I'll order two.

I'll post another pic of it along with notes on how it's matured.

 

[Jayjay1976]

I'm getting ready to brew this recipe again. This time to simplify the 'pantry sweep' original recipe, I rounded everything to the ounce and substituted where necessary, ordering the grain bill as a 'kit' from RiteBrew.com. Total cost for the grain was just about $19 even.

Should I use S-04 again or is there a more characterful English yeast I could try? Don't want to change it up too much just looking to test out some variables.

https://www.brewersfriend.com/homebrew/recipe/view/1181820/rhinestone-carboy-2

 

[MaxStout]

I've always been partial to Denny's Favorite. Not an English yeast, mind you, but you do have this categorized as an "American stout."

Counterpoint: If you like your original recipe, why mess with it? S-04 makes good stouts.

In any case, you'll be riding out on a horse in a star-spangled rodeo.

 

[Jayjay1976]

It arrived! I'll grab the hops and another packet of S-04 at my LHBS and brew this up on Sunday!

 

[Jayjay1976]

Finally got around to brewing this batch, just about to mash out now. This time it will ferment a bit warmer than the last batch in January; this time of year the laundry room hovers around 68f. I'll chill it down to 65 and pitch in hopes that it will slow down the kickoff, if I get off flavors from the S-04 at this temp I may try a kveik strain next time.

 

[bagbrewer]

How'd the 2nd brew go @Jayjay1976? I'm designing an American Stout I'm planning to brew in a week or so hopefully. Found a whisky barrel aged chocolate malt I'm going to give a go in the recipe and finally try out Imperial A10 darkness.

 

[Jayjay1976]

It turned out really good, maybe a bit drier than the last batch so I think next time I'll up the Caramunich to half a pound, or maybe add some 20~30L crystal.

As for the dark malts I am enjoying this combination but whiskey barrel-aged chocolate malt sounds amazing, who makes it? I did pick up some bourbon barrel chips to age my next batch on, this could be a killer twist on Rhinestone Carboy.

I'm also ready to branch out from S-04 so let me know how the Imperial A10 works out for you!

 

[bagbrewer]

@Jayjay1976 It's made by Sugar Creek. You can find it at Great Fermentations, not sure if its available elsewhere. I'll shoot you message once I've had a chance to brew/taste it. I've had good results from other Imperial yeasts so hopefully this one is more of the same. What made you go with an English yeast on an American Stout?

 

[Jayjay1976]

What made you go with an English yeast on an American Stout?

I'd seen it in a bunch of stout recipes and thought that it being an English strain meant it would lean toward malty flavors.

 

[bagbrewer]

Gotcha, just curious. I was thinking about using lutra in the one I'm designing for the quick turnaround but I've been eyeing Darkness for long enough now.