Beer Baron Posted May 21, 2018 Share Posted May 21, 2018 Hi everyone. I’m looking at brewing my first ever stout!!!! I want it around 5%-6% and not super roasty. I will be drinking it this winter and if it is tasty I will make a RIS straight after and let it age until next winter. Does anyone have a good recipe for me to brew?? Cheers, Beer Baron Link to comment Share on other sites More sharing options...
ben 10 Posted May 21, 2018 Share Posted May 21, 2018 This was good - ignore the water additions, they are for my water Recipe: Rye Stout Style: Foreign Extra Stout TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 30.00 l Post Boil Volume: 26.69 l Batch Size (fermenter): 23.00 l Bottling Volume: 21.60 l Estimated OG: 1.065 SG Estimated Color: 85.6 EBC Estimated IBU: 57.1 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 85.4 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 44.4 % 1.75 kg Munich Malt (17.7 EBC) Grain 4 25.9 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 14.8 % 0.30 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 4.4 % 0.25 kg Brown Malt (Simpsons) (295.5 EBC) Grain 7 3.7 % 0.25 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 8 3.7 % 0.20 kg Gladfield Roast Barley (1450.0 EBC) Grain 9 3.0 % 45.00 g Chinook [12.70 %] - First Wort 60.0 min Hop 10 57.1 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 21, 2018 Share Posted May 21, 2018 There are a few things you can do to change this up and get it closer to your target. Drop the pale malt by 1kg. Maybe drop the roasted barley down to 200-300g instead of 500 that I use. Ignore the 103g of Willamette too, I was just using it up. Any decent bittering hop boiled for 60 to about 55ish IBUs will do the job. I don't know why it has them being boiled for 80 minutes in a 75 minute boil though I actually hit an OG of 1.069 when I brewed this which gave me an ABV around 7.1% without priming sugar. Recipe Specifications -------------------------- Boil Size: 29.00 l Post Boil Volume: 25.25 l Batch Size (fermenter): 21.00 l Bottling Volume: 21.00 l Estimated OG: 1.0660 SG Estimated Color: 116.0 EBC Estimated IBU: 58.7 IBUs Brewhouse Efficiency: 63.00 % Est Mash Efficiency: 69.0 % Boil Time: 75 Minutes Ingredients: ------------ Amt Name Type # %/IBU 6.000 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 85.1 % 0.500 kg Roasted Barley (Thomas Fawcett) (1350.0 Grain 2 7.1 % 0.200 kg Chocolate Malt (Thomas Fawcett) (1100.0 Grain 3 2.8 % 0.200 kg Crystal Malt - Medium (Thomas Fawcett) ( Grain 4 2.8 % 0.150 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 5 2.1 % 103.00 g Willamette [4.20 %] - Boil 80.0 min Hop 6 49.0 IBUs 7.00 g Magnum [12.20 %] - Boil 80.0 min Hop 7 9.7 IBUs 1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 8 - Mash Schedule: BIAB, Light Body Total Grain Weight: 7.050 kg ---------------------------- Name Description Step Temperat Step Time Saccharification Add 33.31 l of water at 68.5 C 64.4 C 90 min Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min Link to comment Share on other sites More sharing options...
The Captain!! Posted May 21, 2018 Share Posted May 21, 2018 If your after a simple Dry Irish Stout then the BeerSmith’s Irish stout is pretty good East Kent Goldings and Centennial are a great hop combo for a stout too. He’s a choc vanilla stout but it’s a typical Irish stout that’s a mid strength at 3.9% 1.2kg Flaked barley 3.1kg Maris Otter 0.2kg Roasted Barley 0.25kg Chocolate malt FWA 60g EKG to Ibus of 35 Wyeast 1084 Irish ale 2x vanilla beans to fermenter after fermentation is complete for few days, taste sample each day to get your desired level of vanilla. Given those samples of a stout recipe you could make your own to your tastes. For instance if you want colour without the intense roast you could go a carafa malt. Captain. Link to comment Share on other sites More sharing options...
Beer Baron Posted May 22, 2018 Author Share Posted May 22, 2018 Thanks everyone. I might do a mix of all the recipes. I haven’t tried rye yet so I’ll avoid that this time. I’ll keep this thread updated with how I go!! BB Link to comment Share on other sites More sharing options...
King Ruddager Posted May 22, 2018 Share Posted May 22, 2018 Good move - rye can be a pain in the arse, gumming up your element and causing cut-outs Link to comment Share on other sites More sharing options...
Beer Baron Posted May 22, 2018 Author Share Posted May 22, 2018 So I have decided to have a crack at an oatmeal stout and when It has fermented out I will rack half to a spare fermenter which will contain vanilla pods and cacao nibs and compare the difference. Why?? Because I like to experiment!! Batch - 12L OG - 1.062 FG 1.016 ABV - 6% IBU - 40 EBC - 62 MALTS 70.2% Pale Malt 14.6% Woolworths Quick Oats 5.8% Chocolate Malt 5.8% Carabohemian (Never used it so I thought I would give it a go) 3.5% Roasted Barley HOPS EKG to 40 IBUs 2 x S-04 yeast Ferment at 18 degrees and when FG is reached move half to spare small fermenter which will have vanilla and cacao nibs. How does this look?? Beer Baron Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 22, 2018 Share Posted May 22, 2018 Looks fine although you might not need two yeasts in only 12 litres. I'd ferment it at least at 20 too, S-04 has a reputation for stalling. Link to comment Share on other sites More sharing options...
Beer Baron Posted May 23, 2018 Author Share Posted May 23, 2018 12 hours ago, Otto Von Blotto said: Looks fine although you might not need two yeasts in only 12 litres. I'd ferment it at least at 20 too, S-04 has a reputation for stalling. Yeah 1 packet would do. I somehow forgot it was a small batch. Thanks for the tip Kelsey BB Link to comment Share on other sites More sharing options...
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