Stout recipe critique

[Trails_n_Ales]

Found this recipe online and was wondering what you all think. Seems a little too dark? then again I've never brewed an all grain stout or porter

6lb maris otter
5lb 2 row
1lb chocolate
1lb black malt
1lb crystal 120
1lb flaked barley
.5lb carapils
.5lb victory

2oz nugget 60min
1oz willamette 30min
1oz cacao powder 30min
1oz cacao powder 0min

White labs irish ale yeast

 

[m00ps]

Looks OK, maybe a bit heavy on the specialty malts. I'd take out 1lb of more of them to not have it be so sweet.

The 30min cocoa addition is not good though. Itll just either get burned or lost in the boil. IME, youd need 3-4oz at flameout for appreciable flavor. Nibs are much better

 

[sky4meplease]

Maybe cut the chocolate and black malt in half and add half pound of roasted barley.
Then adjust the flaked barley to compensate your gravities.
That will lighten it up a bit too without taking away from the roast flavor which characteristic in the style.

 

[brewcat]

Too much going on. Keep it simple.

I'd just do 11 pounds of Marris Otter or 2-row. Cut out the carapils, victory and crystal 120. Throw in some roasted barley. Back off on the black malt and chocolate.

What is the batch size?

 

[Trails_n_Ales]

Too much going on. Keep it simple.

I'd just do 11 pounds of Marris Otter or 2-row. Cut out the carapils, victory and crystal 120. Throw in some roasted barley. Back off on the black malt and chocolate.

What is the batch size?

It's a 6 gallon batch

 

[MeanLowerLow]

I would nix the cocao powder. Instead, transfer to a secondary after primary and then add 4oz or so of cocoa nibs - purchase at whole foods or order online.

Found this recipe online and was wondering what you all think. Seems a little too dark? then again I've never brewed an all grain stout or porter

6lb maris otter
5lb 2 row
1lb chocolate
1lb black malt
1lb crystal 120
1lb flaked barley
.5lb carapils
.5lb victory

2oz nugget 60min
1oz willamette 30min
1oz cacao powder 30min
1oz cacao powder 0min

White labs irish ale yeast

 

[Queequeg]

Unless you are using up a stock of base malt, there is no need to mix the two. I personally would go for a darker malty base malt in a stout, maris Otter is good.

The inclusion of crystal depends on what you are aiming for, if you want something american in style then its inclusion is sutible. Still IMO too much crystal 120 you be heading for a very liquorice and dried fruit quality with a pound. I would say 0.5 pound is enough.

If you are going for an Irish style dry stout cut it altogether.

Black malt is very good to add a dry finish, but not so much as the main roast malt. Go for roast barley, drop the black malt entirely or add a little say .025 pound.

Carapils is completely unnecessary in a stout.

Victory as a nice quality, but can probably be dropped, especially if your doing for a dry stout.

The ratio of chocolate to roast barely is something that has quite a lot of impact.

2:1 in favor of roast barely will give you a more coffee typical stout quality.

2:1 in flavor of chocolate malt with give you a more porter/milk stout quality especially with crystal malt present.

 

[m1k3]

That will in fact make a stout... but as others have said it is overly complex.

Here is what I would change (jn priority order)...

1) For your first stout, don't mess with the cacao powder (it is not need)

2) 1# of C120 is a lot in a 6 gallon batch. You could go with zero to 1/2#

3) I'd prefer Roast Barley to Black Malt in a Stout. 1# is fine

I would also probably change the yeast and hops but that is only a personal preference and not a problem with the recipe.

-Mike

 

[brewcat]

It's a 6 gallon batch

I would use less hops then. Two ounces of Target for 60 minutes will be too bitter. I'd cut it to one ounce. Then probably move the Willamette to a 1 minute addition.

 

[Trails_n_Ales]

Thanks all, for all the input and advice!