Thoughts on partial extract Stout

[Camworrall]

Hey, Looking at doing my first Partial Extract Stout and wouldn't mind some input to make sure i'm on the right track.

So for a 23l Batch i've got

1kg Dark Dry Extract
Boiled with 6l Water
Steeping
15g EK Goldings @60m
15g Willamette Hops @20

Before adding
1kg Maltodextrine
2kg Dextrose

And Steeping separately in 6l Water at 69C for 30 mins
200g Roasted Barley
200g Caramalt
400g Chocolate Malt
500g Carapils

To be Fermented with 11g Nottingham Ale yeast.

Is there anything i'm doing wrong or that could be improved?
And is there a better Yeast you'd recommend? Or is this one Sufficient

Cheers,
Cam.

 

[Muckdog]

I might use light dry extract. You'll get more out of the steeped grains that way. Too much dark and everything combines together into a syrupy, sweet thing. Id at least go down to half light and half dark, if not more. That yeast should work fine imo.

 

[Muckdog]

Really weird double post. Must be something do with my phone

 

[ZebulonBrewer]

Everything looks fine (and I agree with Muckdog above), except for the 3kg combined of Dextrose/maltodextrine. 1kg of each will basically cancel each other out because one is nearly 100% fermentable, and the other is 3% fermentable. Then you're left with 1kg of dextrose which will just dry it out, which is fine for most stouts, but I'd drop to only 0.5kg unless you're going for a very dry stout.

For 23L (I'm doing unit conversions on the fly in my head, thank you college), the gravity seems a little light for most stouts I've come across, but then again, traditional stouts are much lower gravity than we see nowadays. In keeping a similar gravity to what you have, I would bump your DME to 2-3kg, and then just use 0.5-1 kg of dextrose. I'd also run the math or plug it into brewersfriend or brewtoad to make sure the color and gravity are to your liking.

Cheers!

 

[lazarwolf]

I agree with Muck and Zeb, and I dont see any mashable grain. So is this really an extract recipe with steeping grains? I would leave out the maltodex and dextrose entirely and add additional light malt extract. let those steeping grains shine through a little more.

 

[asterix404]

Yea. If you are using DME, only use extra light. I also recommend not adding anything that increases body. The reason for that is that any malt extract is going to not ferment all the way out on purpose. Adding even more unfermentables will make it very thick. Also, you don't really need adjunct sugars with stouts. I would just add more DME. You also don't need (and probably shouldn't have) any flavoring hops. Stouts can be very dry but having hop flavor or smell would be out of character. I would also double the roasted barley and do a 1:1 cholate to roasted barley ratio. I find that works best. You don't need cara anything with Maltodextrine. One or the other.

Otherwise, the hop profile looks good, the yeast selection is good but really, any english malt will do, and it looks like a superbly drinkable beer.

 

[Camworrall]

Hey guys, Cheers for your input. Still pretty knew to this. So i've gone through and made some adjustments, based on a few things brought up.
Punched it all into BeerSmith 2 and it's Looking up.

I'm Comparing it the Foreign Extra Stout coz i'm aiming for something creamy with a punch.

OG - 1.065
IBU - 12.7
EBC - 97.1
ABV - 7%
FG - 1.012

Now doing it with the same hops boiled in 1kg Extra light DME
Before adding 1.7kg Extra Light LME and 500g Dextrose

And separately Steeping the grains in 69C Water for 30mins, Now
400g Roasted Barley
400g Chocolate Malt
200g Caramalt
1kg Carapils

Dropped the Maltodextrine and as much Dextrose as Possible and upped the ME a bit. If i could i would use all malt extract, but at over $10/kg, not economical.
Double the roasted barley to mach the cocolate malt, and addded some more carapils for finishing Gravity.

Getting excited about this one, Won't be able to start it for another fortnight, as my fv is full though.
Haven't Completly figured out Beersmith yet, so the product'll probably come out a bit lighter, than 97,1 EBC and with a slightly higher Hops bitterness.

Haha, yeah sorry about the metric units, not to good with imperial.

Cheers for your help, if you see anything else, tips are wlecomed

 

[asterix404]

Now that looks great. If you wanted to reduce the ABV, and SG, you could reduce the dark DME. I also want to plug that extract brewing is very expensive for ingredients. Grain brewing is expensive for equipment but if you like it, I highly recommend going to all grain as soon as possible. It isn't nearly as bad as people make it out to be and you can be very cheap with it, if money is a problem. Eventually, a batch of beer will cost about 15$. Just something to eventually think about.

But yea, that looks like a damn good stout. Cheer!

 

[ZebulonBrewer]

The recipe looks great, and I wish you the best of luck. When I first read your location, I glossed over the 'Perth' part and just read WA as washington. Silly me. Now I realize it's Perth, Western Australia. Yea, kilograms and such are better for you. Don't bother yourself with our silly pounds and ounces.

Happy Brewing! :cheers: