Stout Recipe. opinions?

[brewseph_stalin]

Hello Everyone! This is my first post, fourth extract brew, but first time putting together a recipe with steeping grains, extract and hops on my own. So I would appreciate some feedback on what you might change. Estimated gravity, abv, and IBU all came from BrewersFriend.

10lbs Stout Extract

1lb. Flaked Oats
1lb. Coffee Malt
1lb. Chocolate Malt
1lb. Roasted Barley

1oz. Magnum Hop Pellet @ 60 min.

1 tsp. yeast nutrient @ 20min
1 tsp. Irish Moss @10 min

1-2 packs Wyeast #1056

Est OG: 1.079
Est FG: 1.020
Est ABV 7.8%

Planning on adding about a pints worth of cold brewed coffee about the day before bottling day too.

Please share your thoughts, changes or additions, if you think it will suck...etc

Thanks for your time!

 

[TexasDroughtBrewery]

Just getting picky here but I thought the yeast nutrient was supposed to go in closer to the 10 mins mark and Irish Mosh closer to the 15 so that just looks backwards to me.

 

[Hoppy2bmerry]

What size batch?

 

[55x11]

Hello Everyone! This is my first post, fourth extract brew, but first time putting together a recipe with steeping grains, extract and hops on my own. So I would appreciate some feedback on what you might change. Estimated gravity, abv, and IBU all came from BrewersFriend.

10lbs Stout Extract

1lb. Flaked Oats
1lb. Coffee Malt
1lb. Chocolate Malt
1lb. Roasted Barley

1oz. Magnum Hop Pellet @ 60 min.

1 tsp. yeast nutrient @ 20min
1 tsp. Irish Moss @10 min

1-2 packs Wyeast #1056

Est OG: 1.079
Est FG: 1.020
Est ABV 7.8%

Planning on adding about a pints worth of cold brewed coffee about the day before bottling day too.

Please share your thoughts, changes or additions, if you think it will suck...etc

Thanks for your time!

Looks great. Will be tasty for sure.
I am no big fan of coffee malt. I would do Roasted Barley, Chocolate and Oats - and maybe reduce coffee to 0.5 lb and/or roasted barley to 0.5 lb. They may add a bit too much bitterness - but it depends on your taste.

Cold brew coffee addition is great - never add hot brewed coffee (due to oil extraction) - cold brew only.

Stouts are really difficult to completely screw up - they have such a wide range (bitter, sweet, dry, boozier, weaker, chocolaty, caramely, etc.) - you are bound to land somewhere great.

Don't rush it and save a few bottles for "aging".

 

[brewseph_stalin]

Just getting picky here but I thought the yeast nutrient was supposed to go in closer to the 10 mins mark and Irish Mosh closer to the 15 so that just looks backwards to me.

I'm going off example recipes from "The Joy of Homebrewing" book. I'll have to double check on brew day, it's possible I mixed them up lol

 

[brewseph_stalin]

5 Gallon

 

[brewseph_stalin]

Looks great. Will be tasty for sure.
I am no big fan of coffee malt. I would do Roasted Barley, Chocolate and Oats - and maybe reduce coffee to 0.5 lb and/or roasted barley to 0.5 lb. They may add a bit too much bitterness - but it depends on your taste.

Cold brew coffee addition is great - never add hot brewed coffee (due to oil extraction) - cold brew only.

Stouts are really difficult to completely screw up - they have such a wide range (bitter, sweet, dry, boozier, weaker, chocolaty, caramely, etc.) - you are bound to land somewhere great.

Don't rush it and save a few bottles for "aging".

Thanks for your input!

 

[Yooper]

My concern is that flaked oats need a base malt added to the mash in order for them to convert. A base malt needs to be added, in the amount of the specialty grains, for conversion to occur. Without conversion, all you get from oats is a big load of starch.

Secondly, I think it's too much roasted grains. Coffee malt and roasted barley AND chocolate malt in 1 pound each is a great big amount of roasted grains in my opinion. I'd cut the chocolate malt in half, and either leave out the coffee malt or cut it in half as well, and consider reducing the roasted barley as well. Too much roast can create a harsh acrid burnt flavor and not that nice big roastiness we love in stouts. In many cases, "less is more" is a good axiom.

 

[brewseph_stalin]

My concern is that flaked oats need a base malt added to the mash in order for them to convert. A base malt needs to be added, in the amount of the specialty grains, for conversion to occur. Without conversion, all you get from oats is a big load of starch.

Secondly, I think it's too much roasted grains. Coffee malt and roasted barley AND chocolate malt in 1 pound each is a great big amount of roasted grains in my opinion. I'd cut the chocolate malt in half, and either leave out the coffee malt or cut it in half as well, and consider reducing the roasted barley as well. Too much roast can create a harsh acrid burnt flavor and not that nice big roastiness we love in stouts. In many cases, "less is more" is a good axiom.

Thanks for the input. I think I'll do that, I can always add more if like the second go around. Can't undo it once it's been brewed! I was hoping to get a silky, velvety mouthfeel from the oats, if I can't get that conversion using extract, any suggestions for an alternative?

I'm going all grain soon, I just want something fermenting while I build my mash tun lol

 

[PDevlin75]

If you're going to follow Yooper's advice and cut down (or out) some of the roasted grains, I'd say drop the coffee malt. The cold brew that you're going to add before bottling will take care of that just fine!