Would like yall to critique my stout bill

[Ryan1003]

Hey guys,
I am going to brew my first all grain this weekend. I love guinness so I am going to brew a stout. I would really appreciate any advice or pointers.

I am going to do a BIAB, so my plan was to make two 2.5 gal batches and add them together then pitch the yeast

The recipe for each 2.5 gal batch is:
Grain
4 lbs American 2-row pale
8 oz Roasted Barley
8 oz Flaked Barley
6 oz American Chocolate Malt
4 oz CaraPils
4 oz American Crystal 80L
2 oz Black (Patent)

Hops
1 oz Fuggles
.25 oz Cascade

Yeast
White Labs English Ale (WLP002) using a starter

Thanks for any help guys!!

 

[danlad]

If it was me, I'd simplify the roasted ingredients. A pound in a 2.5 gall batch seems loads to me.

The idea of having a blend of roasty flavours from different malts is cool, but I'd be worried it would take quite a while to mellow in that quantity.

You could just do a straight Guinness clone of course! Pale malt + flaked barley + roasted barley = simple!

 

[Ryan1003]

Thanks for the advice, I may look into doing a straight guinness clone. Do you have any idea of a good site to find the portions. I'm new to all grain, so I want to do this batch as structured as possible.

 

[iron_city_ap]

Looks good to me. I have a recipe for a mint chocolate stout that has almost the exact same grain bill. The only difference is 2oz less of chocolate malt. Well, 4 ounces less, but since you are doing 1/2 batches....

Also, out of curiosity, why did you decide to go with the English Ale yeast instead of something like Irish Ale? There's nothing wrong with the English, just curious is all.

I haven't made the recipe yet, but according to Beer Smith, you should have an OG of around 1.060. The English Ale shows an esimated FG of 1.020. Hope that helps you figure out what you have planned.

 

[danlad]

Thanks for the advice, I may look into doing a straight guinness clone. Do you have any idea of a good site to find the portions. I'm new to all grain, so I want to do this batch as structured as possible.

I've normally seen it roughly 70% pale, 20% flaked and 10% roast. Yours is pushing 20% odd with the roast and crystal types.

It might be delicious of course (certainly I prefer a bit of crystal in stouts) but just figuring it's the first AG and you're after Guinness so may as well make it a simpler brew cos it'll be great and you'll tan it in about a week

 

[Ryan1003]

Looks good to me. I have a recipe for a mint chocolate stout that has almost the exact same grain bill. The only difference is 2oz less of chocolate malt. Well, 4 ounces less, but since you are doing 1/2 batches....

Also, out of curiosity, why did you decide to go with the English Ale yeast instead of something like Irish Ale? There's nothing wrong with the English, just curious is all.

I haven't made the recipe yet, but according to Beer Smith, you should have an OG of around 1.060. The English Ale shows an esimated FG of 1.020. Hope that helps you figure out what you have planned.

Thanks for the info. I thought by using the English Ale yeast I might get a little more body. I personally like a full tasting stout as opposed to a little higher ABV.

 

[FlatcapBrew]

Thanks for the advice, I may look into doing a straight guinness clone. Do you have any idea of a good site to find the portions. I'm new to all grain, so I want to do this batch as structured as possible.

Check out this thread, I have made this recipe. I turned out great
https://www.homebrewtalk.com/f68/ode-arthur-irish-stout-guinness-clone-28239/