Trying to finalize this stout recipe

[Desert_Sky]

Ok, Im finally getting around to making a stout. Ive been putting it off long enough, so now I think I got what I want. Let me know if you have any suggestions.


5.5 Gallons
1.059
30.7 IBUs

9.00 lbs. Crisp Maris Otter
1.50 lbs. Flaked Oats
1.00 lbs. Simpson Roasted Barley
0.50 lbs. Crisp Brown Malt
0.50 lbs. Flaked Barley


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Goldings - E.K. Whole 5.00 30.7 First WH


Yeast
-----
WYeast 1084 Irish Ale

 

[Born Brewing Co.]

Perhaps 1 pound of acidulated malt, it will give it that little sour/bite that Guiness has...if it's a Guiness clone your going for. Recipe looks great, a good Fall beer.

 

[Desert_Sky]

No, I wasnt actually going for a guiness clone, but damn....maybe it will be close, who knows.

I qo have a question though, What should I mash this at. 155-156? I would like a little bit of the sweetness of the malt to come through.

 

[david_42]

156F will give you a sweeter stout. Expect a higher FG.

 

[Willie3]

What Am I doing wrong. I get 35.7 IBUs for this brew.

I take the amount of hops (1.75) and multiply by the AA (5.00) = 8.75 This is the HBU as I understand it. Take the HBU and multiply by the isomerization on average of 30% at 60 minutes or kettle addition. This equals 8.75*.3= 2.625 AAI. If you divide it by a constant .01335 you get 196.629 and then divide that by the batch amount 5.5 and you come up with 35.7 IBUs.

This is the equation I use all the time. Am I wrong?

- WW

 

[Desert_Sky]

im going with a first wort hop addition on this one. im not sure of the equation for that since ProMash does it for me.

 

[Willie3]

What is a first wort hop?

Semi newbie

 

[Desert_Sky]

As the first runnings are going into the kettle, you add your hops. They then will sit in the 150ish degree water until you are ready for the boil. The IBUs drop some, and the edge is taken off the bitterness. Its not as harsh.

 

[Willie3]

That is awesome. Sounds like you make a rounder bitterness. Something I have to try.

How do you calculate IBUs for such a technique?

- WW

 

[clayof2day]

I did a stout with 0.75 lbs. roasted and I think it was too much. It had a pretty harsh roasted bite to it. Just something to consider with 1 full lb. of roasted in there

 

[Desert_Sky]

I did a stout with 0.75 lbs. roasted and I think it was too much. It had a pretty harsh roasted bite to it. Just something to consider with 1 full lb. of roasted in there

Ok, thanks. I may change it up a bit. I was actually thinking of dropping it to 1/2 lb, and replacing the other half with chocolate malt.

 

[mysterio]

First wort hopping also gives you hop flavour so bear that in mind when planning your stout.

This is only opinion FWIW, but if I were looking for a less harsh bitterness in a stout I'd be using hops with lower levels of cohumulone while using CaCl (maybe) instead of Gypsum when adjusting water chemistry.