Winter Session Stout

[chadkarol]

I want to brew something I'll be able to drink easily this fall and winter, and thinking of a dry stout. Anyone see any problems with this? Suggestions? This includes items I have on hand so I don't have to go out and pick anything up, or order online.



Recipe Specifications
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Boil Size: 7.04 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.10 gal
Estimated OG: 1.044 SG
Estimated Color: 31.8 SRM
Estimated IBU: 28.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 5.0 %
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 80.0 %
1 lbs Roasted Barley (300.0 SRM) Grain 3 10.0 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4 5.0 %
1.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 5 13.4 IBUs
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 6 15.1 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 7 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10 lbs
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Name Description Step Temperat Step Time
Mash In Add 12.50 qt of water at 164.9 F 150.0 F 75 min

Sparge: Fly sparge with 5.37 gal water at 168.0 F
Notes:
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[BuckSwope]

I wouldn't worry about the rice hulls. You can save them for another brew. Since you're using Pilsen malt, I would recommend upping your boil time from 60 to 90 mins so you don't run the risk of DMS. I'd also recommend upping the mash temp, but if you're set on light body, 150 is cool. I just personally like fuller bodies in my stouts. Best of luck on the brew!

 

[chadkarol]

I wouldn't worry about the rice hulls. You can save them for another brew. Since you're using Pilsen malt, I would recommend upping your boil time from 60 to 90 mins so you don't run the risk of DMS. I'd also recommend upping the mash temp, but if you're set on light body, 150 is cool. I just personally like fuller bodies in my stouts. Best of luck on the brew!

I appreciate the advice. Thanks!

 

[BuckSwope]

I appreciate the advice. Thanks!

Anytime! Any other questions, just shoot me a PM

 

[Sir-Hops-A-Lot]

That looks tasty. I have a lot of the same things on hand so you have got me thinking...
I agree that you don't need the rice hulls.
I can't recall ever seeing a stout with a pilsner malt base. I may be dead wrong but it's usually 2 row US or Marris Otter.

 

[chadkarol]

That looks tasty. I have a lot of the same things on hand so you have got me thinking...
I agree that you don't need the rice hulls.
I can't recall ever seeing a stout with a pilsner malt base. I may be dead wrong but it's usually 2 row US or Marris Otter.

I'm sure it's usually two row US. . . . but for bases I only have Pilsner and Vienna.

 

[solbes]

Will be tasty as designed. You might want to consider subbing in some flaked barkley, as its a classic component of dry stouts. 2 lbs of flaked barley, 6 lbs of pils, and 1.5 of RB/Choc.

 

[GuldTuborg]

I only have Pilsner and Vienna.

A mix of those would be nice for a stout, unless you're going for the Irish Dry variety of stout (which it sounds like maybe you are). If that's the case, I'm sure pilsner malt is fine. There are so many types of stout beer out there, and they're all fairly different. What you have is fairly standard to an Irish Dry, but the rice hulls are unnecessary and you don't have any flaked barley.