Stout

[Biermann]

Ok, got some ingredients laying around (bought some others today). I figured I'd make a "trash can stout."

I'm basing the recipe on a Papazian recipe. I have two ale yeasts lying around.

The first one is White Labs California Ale Yeast. The second is Munton's Gold Dry.

(I've also got some lager strains, but obviously won't use these unless someone comes up with a good lager recipe).

I've got a lot of hops on hand: EKG's, Hallertau, Saaz, cascades, willamette, ?fuggles (not sure).


Proposed (Stout) Recipe is as follows:

7 lbs 2 row pale
1 lb 120L crystal
3/4 lb roasted barley
1/2 lb black malt

1 oz Kent Goldings 60 minutes
1/2 oz willamette 60 minutes
1/2 oz willamette aroma

I've got some chocalate malt lying around and 1/2 lb cara pils.

This would be a 2 step infusion with a protein rest at 130 for 30 minutes, and a 45 minute diastase rest at 155. (going for medium body)


First: Yeast selection---california ale or muntons
second: place in the recipe for the chocolate malt or the cara pils??
third: Hops??
4th: based on the ingredients in my fridge (malt, hops, yeast), should I even do a stout, or should I go another route.

I'm planning on doing this tomorrow, so input asap is appreciated!!

Need your thoughts and suggestions please!!

 

[Dude]

Why the protein rest?

All the malts you have there are modified enough to go with a simple single infusion.

If you had a buttload of wheat, I'd say yes to the infusion mash, otherwise, overkill, IMHO.

You could do a porter as well. Add some pumpkin and you'd be set for a holiday brew.

Not familiar with the Muntons yeast but cali ale will always make a fine brew, IMHO.

 

[Biermann]

Why the protein rest?

All the malts you have there are modified enough to go with a simple single infusion.

If you had a buttload of wheat, I'd say yes to the infusion mash, otherwise, overkill, IMHO.

You could do a porter as well. Add some pumpkin and you'd be set for a holiday brew.

Not familiar with the Muntons yeast but cali ale will always make a fine brew, IMHO.

I was thinking in terms of the body. . .

Single infusion would be simple and quicker. Ok, talked me into a single infusion.

On another note, you think the cali would be fine for a stout? I've used it for a red before, but never a stout or porter.

 

[Dude]

Cali ale yeast is so neutral, it will literally work in anything.

For body, just add a bit of cara-pils. Half pound would do it. If you don't have that, mash a touch higher.

 

[Biermann]

I've got 1/2 lb of carapils left. (I keep eating the danged stuff--tastes pretty good out of the bag).

 

[Brewsmith]

I'd throw in a little chocolate for good measure as well since you have it on hand.

 

[Biermann]

I'd throw in a little chocolate for good measure as well since you have it on hand.

How much? . . .I was thinking 1/4 pound if I used it.

 

[david_42]

I think 1/2 pound of black malt might be a bit much. Maybe 4 oz. & 4 oz. of chocolate.

 

[Biermann]

I think 1/2 pound of black malt might be a bit much. Maybe 4 oz. & 4 oz. of chocolate.

Well, I based the 1/2 pound off of a papazian recipe (he called for a half pound).

I brewed it today. Everything went as planned. Hit my temps, HERMS worked great, and my OG was on.

I put 8 oz of black, 4 oz of chocolate malt in it per Papazians recipe.
I also opted for 1/2 lb carapils, 1/2 pound roasted, upped the pale to 7 lbs, and 1 lb of 120 L crystal.
Total black/chocolate/roasted is not much more than 10 percent, so hopefully I'm good.
Its pretty damned black right now. I can't wait to see how it turns out.
I chose the Cali Ale yeast as recommended.



Its sitting in my new fermentor waiting to start up.

Thanks for everyone's input. I'll let everyone know if it turns out like black aweful crap or not.