Stout with only roasted barley (and 2-row)?

[Baron von BeeGee]

What are you guys getting for FG on these stouts?

It's pretty hard to compare just due to the vagaries of fermentation, differences in procedure, ingredients, etc. The first recipe I posted went from 1.049 to 1.010.

If you started around 1.061 that's reasonably strong and you would want a good (high) pitching rate plus oxygenation to really ensure full fermentation. On top of that, your Irish ale yeast doesn't attenuate as much as other yeasts, so it will leave some fermentables on the table, as well.

How much did you pitch, and did you aerate/oxygenate?

 

[uglygoat]

holy necroposts!!!!

isn't charlie p's stout recipe 80% two row, 10% flaked and 10% roast barley? two oz of ekg kettle hops?

 

[Stinkonamonkey]

It's pretty hard to compare just due to the vagaries of fermentation, differences in procedure, ingredients, etc. The first recipe I posted went from 1.049 to 1.010.

If you started around 1.061 that's reasonably strong and you would want a good (high) pitching rate plus oxygenation to really ensure full fermentation. On top of that, your Irish ale yeast doesn't attenuate as much as other yeasts, so it will leave some fermentables on the table, as well.

How much did you pitch, and did you aerate/oxygenate?

I just pitched the tube of yeast. I added 2 gallons of cold water to the 3.5 gallons of wort I boiled. Shook it for a min or two.

 

[brewt00l]

holy necroposts!!!!

isn't charlie p's stout recipe 80% two row, 10% flaked and 10% roast barley? two oz of ekg kettle hops?

I originally started with the Pope's recipe that is 70/20/10
Dry Stout

Yeah, I have a feeling I really need to get the 2-row/flaked barley/roasted barley grist down pat before complicating matters, but this stupid 300L roasted barley is driving me nuts. The original recipe posted in this thread looked more like a dark brown ale than a stout. If it's not up to par this time around I'll brew another one in quick succession using proper ingredients from Austin or Northern.

It's still a very good beer with the chocolate malt addition. Right now I just prefer the malt profile of the beer with out it in the mix as there is a little more definition between the various flavors...the chocolate sorta bridges the different elements to a degree.

 

[Brewsmith]

Just to bring my recipe back from the dead...

Mine was:
8.5 lbs 2-Row
0.5 Lb. Roasted Barley
0.5 Lb. Chocolate
0.5 Lb. Flaked Barley

It turned out good, but not quite roasty enough. I'd make the following changes:

8 lbs. 2-Row
1 lb. Flaked Barley
10 oz. Roasted Barley
0.5 lb. Chocolate

I think this would come out about right, bumping the roast up about 2 oz. and subbing in a little more flaked barley. I don't know when I'll brew it, but it will be coming.

 

[Bob]

I've always gone the simple route with my Dry Irish Stout: 80% Pale, 10% flaked barley, 10% roasted barley. Mashed at 152, fermented with a fairly underattenuating ale yeast like Windsor or Ringwood (my favorite).

Never had a complaint!

Bob

 

[Baron von BeeGee]

Brewsmith, that's pretty close to what I'm contemplating. I'll compare notes in ~6 weeks!

 

[Baron von BeeGee]

It's in the beer gods' hands (and the keg)! More in a week or two.

Old Blood and Guts II
-------------------------------
7.00 lbs. Pale Malt(2-row)
2.00 lbs. Flaked Barley
1.00 lbs. Roasted Barley
0.50 lbs. Chocolate Malt

Hops
-------------------------
2.00 oz. Goldings - E.K. Pellet 4.50 34.6 60 min.

Yeast
-----
Dry Nottingham

 

[smashed4]

Have you tried the recipe without the chocolate?

65% pale / 25% flaked / 10% roasted is the key for me... Took me almost 10 iterations to get to this grain bill...

I would guess you are adding chocolate to mellow out the roasted flavor while keeping the SRM up.. I am not sure it is the best path (Tried it.. Good beer, but not incredible).

More flaked barley will give a nice mellow mouthfeel.. My LHBS owner recommends up to 40% flaked barley. At this point I get stuck mash though, that's why I use 25% flaked...

The biggest flavor improvement I had was with water adjustment. I have moderately soft water, perfect for pale ales, but when brewing stouts, I balance the acidity of the dark grain with calcium carbonate (chalk) and baking soda (1 teaspoon of each per 5 gallons).. I elaborated this mixture while trying to replicate Dublin water. YMMV, but I find the resulting beer much less assertive.

sorry for the preaching.. I brewed so many stouts trying to get the perfect recipe that I just could not resist pitching in the thread..