Stout Feedback

[Shifty11]

Hey Guys,

I'm looking for feedback on this stout recipe I put together. The goal is to be fairly robust and forward, with plenty of body. I have only brewed one stout before with mixed results, so I'd like to get some feedback before diving back in. I would love to hear anything you have to offer.

Stout
Type: All Grain Date: 3/19/2016
Batch Size (fermenter): 5.00 gal Brewer: Shaun
Boil Size: 7.00 gal
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.5 gal
Final Kegging Volume: 5.00 gal Est Mash Efficiency 82.8 %
Fermentation: Ale, Two Stage


Ingredients
Amt Name Type # %/IBU
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 75.9 %
1 lbs Barley, Flaked (1.7 SRM) Grain 2 6.9 %
1 lbs Roasted Barley (300.0 SRM) Grain 3 6.9 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 5.2 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5 3.4 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 1.7 %
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 25.2 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 30.0 min Hop 8 9.7 IBUs
0.50 oz Irish Moss (Boil 15.0 mins) Fining 9 -
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 10 4.0 IBUs
0.50 oz Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 12 -

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 14 lbs 8.0 oz
Sparge Water: 5.49 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash 156.0 F 60 min

Sparge Step: Batch sparge with 5 steps (Drain mash tun, , 1.37gal, 1.37gal, 1.37gal, 1.37gal) of 168.0 F water

 

[McKnuckle]

To me it looks very solid. There is 76% base malt, 12% roasted, 5% crystal, and the flaked barley making up the balance. Personally, I would drop the 30 minute and flame-out hops and rebalance the 60 and 15 to achieve the desired total IBU. I don't think you're going to have any meaningful hop aroma to bother with a flameout addition. Then again, it's fine as is for the same reason.

One thing to be careful of: Mash pH. Your recipe states 5.2, which is possibly a BeerSmith (right?) default. But that's too low in my experience for a roasty, dark beer. I prefer mash pH at 5.5 for such a beer, no lower than 5.4. (These numbers are at room temp)

Second, the sparge process seems like overkill, but that's a personal preference as I BIAB with no-sparge. When I brewed with a traditional 3 vessel setup I did a single batch sparge.

This beer will be perfect at 3-4 months of age. The roast character will smooth and blend and improve dramatically in that time. It will be a bit strong/bitter at first, but have faith.

 

[Shifty11]

McKnuckle, that's exactly what I was wanting! Thank you!
I will make a few surgical adjustments and dig into the mash pH (yep, BeerSmith default!!).
Hopefully in 4ish months I'll let you know I have a great Stout.