stout help!

[Stecco]

hi guys, im building a stout recipe to celebrate my 1st year of brewing. the RIS is my favorite style and ive been putting it off until i felt that i could make a great one. here's my partial mash recipe (first time doing PM) and im looking for any input. Im hoping for something big on roast/coffee flavor and a tan/caramel colored head.

65% 12 0 Light/Pale Malt Extract Syrup
8% 1 8 Roasted Barley - 550L
8% 1 8 English Two Row
8% 1 8 Crisp Amber
5% 1 0 Flaked Barley
3% 0 8 Chocolate Malt
3% 0 8 Special B Malt

2.5 oz of warrior @ 60 min for ~66 IBU

O.G. 1.120
F. G. 1.030

ABV 12%

London Ale yeast with a solid starter.

im mainly hoping for tips with the grain bill since ive never done PM. should there be more 2 row? less amber?

 

[InLimbo]

Mm, I actually don't know how this works when doing a partial mash.. But a "mistake" I made with my RIS was mashing too high (152). Mash low and slow, man, 149 should do her. I don't imagine you can control the ferment ability as much with partial mash. Any reason (other than space) why you're not doing a full mash?

 

[Stecco]

i plan to eventually do all grain, but right now im dealing w/ lack of space/equipment/experience.

i have 6 extract batches under my belt and figured this is the next step.

 

[sagnew440]

Recipe looks good. The only thing I would change is swap out .5lb black malt for the special b. That should get you the toasty coffee flavors. Mashing low might help bring the gravity down, but with all that extract you might want add some sugar to help bring your fg down.

 

[JLem]

Recipe looks good. The only thing I would change is swap out .5lb black malt for the special b. That should get you the toasty coffee flavors. Mashing low might help bring the gravity down, but with all that extract you might want add some sugar to help bring your fg down.

+1

With this big a beer you're going to need all the help you can get to ferment it down. Mash low and replace 10% of your extract with some type of sugar (regular white sugar would work, but with a RIS you could get away with others like Demerara sugar or even brown sugar)