ben 10 Posted April 12, 2016 Share Posted April 12, 2016 I guess it is Stout or Porter time soon. Last year I made this (twice) and it was REALLY good. Brewer: GrumpyStyle: Robust Porter Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.066 SG Estimated Color: 64.2 EBC Estimated IBU: 60.1 IBUs Ingredients: ------------ 4.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 68.7 % 1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 15.3 % 0.50 kg Brown Malt (Simpsons) (295.5 EBC) Grain 3 7.6 % 0.35 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 5.3 % 0.20 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 5 3.1 % 26.00 g Chinook [12.60 %] - First Wort 90.0 min Hop 6 34.7 IBUs 25.00 g Northern Brewer [5.85 %] - First Wort 90 Hop 7 15.5 IBUs 50.00 g Marynka [7.30 %] - Steep/Whirlpool 20.0 Hop 8 9.9 IBUs Any suggestions for a Stout? I have Brown, Choc, Roasted, Cararoma and Ale malts... And some hops, no nobles, just big nasty ones... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 12, 2016 Share Posted April 12, 2016 I posted a recipe in the brew day thread last night, although I'm thinking of cutting the volume back to 21 litres in anticipation of a volcanic fermentation with the 1469 yeast. It contains 85% MO, 7% roasted barley with the rest being made up of smaller amounts of choc malt, black patent and medium crystal. Only a bittering addition of 100g Willamette (to get rid of it) and 10g Magnum although may increase the Magnum a bit. It's similar to the last one I brewed a couple of years or more ago, which I still have 3 bottles of now and the flavour is bloody amazing. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 12, 2016 Share Posted April 12, 2016 This a Porter that I like to brew. I have done it a few times now and it always is a favourite. I known there are a lot of ingredients that are not in your list but I thought I'd post it anyways for something to think about. The Carafa II is a nice malt and if you can get your hands on some you should do it. I think the US-05 makes a nice choice of yeast for this style as it neutral flavour lets the malt shine. As for the Honey malt, I know you blokes from Down under can't get your hands on it. I would simple substitute it with another sweet, light, crystal type malt ( Maybe Caraaroma ) Honey brown Porter OG 1.044 40L water 4.5 Kg Pale Malt .68 Kg Honey Malt .5 Kg Flaked Barley .5 Kg Crystal 80L .3 Kg Carafa II .23 Kg Chocolate malt .2 Kg Wheat malt 20g Target (60mins) 11.6 IBU 10g Magnum (60mins) 8.1 IBU 21.5g Fuggles (15mins) 3.7 IBU 23.5g EKG (5mins) 1.4 IBU WLP013/US-05 split batch Link to comment Share on other sites More sharing options...
Beerlust Posted April 12, 2016 Share Posted April 12, 2016 Hiya Ben. Any suggestions for a Stout? I don't brew a lot of darks' date=' but have heard good things about this commercial stout. I'd like to try it before I'd have a crack at brewing it, but it looks the goods & sounds nice. [img']cool[/img] Deschutes Brewery - Obsidian Stout Cheers, Lusty. Link to comment Share on other sites More sharing options...
Hairy Posted April 13, 2016 Share Posted April 13, 2016 Any suggestions for a Stout? Coffee' date=' fig and coconut oatmeal stout [img']love[/img] Link to comment Share on other sites More sharing options...
ChristinaS1 Posted April 13, 2016 Share Posted April 13, 2016 Hiya Ben. Any suggestions for a Stout? I don't brew a lot of darks' date=' but have heard good things about this commercial stout. I'd like to try it before I'd have a crack at brewing it, but it looks the goods & sounds nice. [img']cool[/img] Deschutes Brewery - Obsidian Stout Cheers, Lusty. Hi Lusty. Do you suppose that the ingredients are listed in order of percentages? If so, it is rather interesting that they have both carapils and wheat in the grist, and that carapils is the third ingredient, larger than Munich, and that wheat is the last ingredient. Maybe it is torrified wheat? They must be using a lot of crystal. And given that they call for both Black Barley and Roasted Barley, and the fact that they are an American company, my guess is that they are using Briess products. Keep in mind that Briess's Roasted Barley isn't very dark, just 300L/400SRM/800EBC, so a lot less intense than other roasted barleys. Briess's Black Barley is 500L/675SRM/1330EBC, so more similar to other roasted barleys on the market. Can you get Briess roasted barley? If you can't I might be tempted to substitute a chocolate malt of a similar colour (maybe Joe White). Just my two cents. You will have to let us know how it turns out. Cheers! -Christina. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted April 13, 2016 Share Posted April 13, 2016 Oh, forget what I just wrote. Check this: http://www.homebrewtalk.com/showthread.php?t=175379 Note: the clone recipe does not use the ingredients in the order listed. Link to comment Share on other sites More sharing options...
ben 10 Posted April 13, 2016 Author Share Posted April 13, 2016 Just dropping OVBs here for easy finding for me... I'm doing a brew day this Saturday' date=' but I figured I'd just post the recipe now anyway. Brewing a stout, loosely in the Foreign Extra style. Have dropped my brewhouse efficiency down to 63% for this one, to account for the larger than usual grain bill. Mash efficiency drops to 69%. First stout brew since late 2013 I believe. The large Willamette addition is basically just to use it up since I don't think I'll be using it in anything else. Batch size = 21 litres. [b']Grains[/b] 6.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 1 85.1 % 0.500 kg Roasted Barley (Thomas Fawcett) (1350.0 EBC) Grain 2 7.1 % 0.200 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 3 2.8 % 0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 4 2.8 % 0.150 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 5 2.1 % Hops 100.00 g Willamette [4.20 %] - Boil 60.0 min Hop 6 45.2 IBUs 10.00 g Magnum [12.20 %] - Boil 60.0 min Hop 7 13.1 IBUs Yeast Wyeast 1469 West Yorkshire Ale (starter) 90 minute mash at ~64C, followed by 10 minute mash-out at 78C. 75 minute boil, no-chilled with no hop adjustments. Est Original Gravity: 1.066 SG Est Final Gravity: 1.016 SG Estimated Alcohol by Vol: 6.6 % Bitterness: 58.4 IBUs Est Color: 116.0 EBC Probably gives yours a go too Chad, gotta remember the flaked barley... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 13, 2016 Share Posted April 13, 2016 I've tried that Obsidian Stout, it was available at a boutique beer joint here in Brisbane (perhaps still is I don't know), a couple of years ago when me and my missus at the time used to regularly go to these places to try new beers. It was bloody nice, that's all I remember of it now Link to comment Share on other sites More sharing options...
Waylon Posted April 13, 2016 Share Posted April 13, 2016 Coopers extra stout has a the balls a man realy needs Link to comment Share on other sites More sharing options...
SimonW8 Posted April 16, 2016 Share Posted April 16, 2016 Coopers extra stout has a the balls a man realy needs hehe I'm drinking a few largies of Coopers Best Extra Stout as i read this. Never really liked Stout but started drinking it a bit recently. Did brew up a 2 can Stout+Dark Ale about 2 years ago and that was rather strong and very tasty. And been thinking bout doing it again and wanted to buy the recipe kit for the Devils Brew Porter but all you lucky buggers beat me to it. Still bought a couple of cans of the Porter in the store an hour ago and can't wait for the delivery so i can brew one up Link to comment Share on other sites More sharing options...
Johnnybg4u Posted April 19, 2016 Share Posted April 19, 2016 Hiya Ben. Any suggestions for a Stout? I don't brew a lot of darks' date=' but have heard good things about this commercial stout. I'd like to try it before I'd have a crack at brewing it, but it looks the goods & sounds nice. [img']cool[/img] Deschutes Brewery - Obsidian Stout Cheers, Lusty. Coopers Stout mix and 1kg of dextrose which gives it a crisper taste then the juice of a lemon or a lime Link to comment Share on other sites More sharing options...
ben 10 Posted May 14, 2016 Author Share Posted May 14, 2016 Thoughts on this? Recipe: Smoked Porter Brewer: Grumpy Style: Robust Porter TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.058 SG Estimated Color: 66.2 EBC Estimated IBU: 51.0 IBUs Brewhouse Efficiency: 75.00 % 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 - 2.00 kg Munich Malt (17.7 EBC) Grain 3 33.1 % 1.00 kg Gladfield Manuka Smoked Malt (4.0 EBC) Grain 4 16.5 % 1.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 5 16.5 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 16.5 % 0.50 kg Brown Malt (Simpsons) (295.5 EBC) Grain 7 8.3 % 0.35 kg Caraaroma (Weyermann) (350.7 EBC) Grain 8 5.8 % 0.20 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 9 3.3 % 33.00 g 007 [14.60 %] - First Wort 60.0 min Hop 10 51.0 IBUs ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
Beerlust Posted May 14, 2016 Share Posted May 14, 2016 Thoughts on this? Recipe: Smoked Porter Brewer: Grumpy Style: Robust Porter TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.058 SG Estimated Color: 66.2 EBC Estimated IBU: 51.0 IBUs Brewhouse Efficiency: 75.00 % 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 - 2.00 kg Munich Malt (17.7 EBC) Grain 3 33.1 % 1.00 kg Gladfield Manuka Smoked Malt (4.0 EBC) Grain 4 16.5 % 1.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 5 16.5 % 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 16.5 % 0.50 kg Brown Malt (Simpsons) (295.5 EBC) Grain 7 8.3 % 0.35 kg Caraaroma (Weyermann) (350.7 EBC) Grain 8 5.8 % 0.20 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 9 3.3 % 33.00 g 007 [14.60 %] - First Wort 60.0 min Hop 10 51.0 IBUs ------------------------------------------------------------------------------------- Very interesting malt bill. Hopefully Chad spots the post. I think he's used smoked malt grain before? I'm not certain' date=' but he may have even smoked some of his own? [img']unsure[/img] I don't brew many darks, so consequently I haven't brewed a beer using smoked malt before. All I would say is you don't need Rye malt in everything. Good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted May 14, 2016 Author Share Posted May 14, 2016 All I would say is you don't need Rye malt in everything. I do when I have too much! Link to comment Share on other sites More sharing options...
porschemad911 Posted May 14, 2016 Share Posted May 14, 2016 Sounds good Ben10 ... spicy, smokey and roasty! Interested to see how the Manuka smoked malt goes, I heard the maltsters interviewed and it sounded really nice. Cheers, John Link to comment Share on other sites More sharing options...
ben 10 Posted May 26, 2016 Author Share Posted May 26, 2016 Stout is on. No Chill as usual. Recipe: Rye Stout Brewer: Grumpy Style: Foreign Extra Stout TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.065 SG Estimated Color: 85.6 EBC Estimated IBU: 57.1 IBUs 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...
ben 10 Posted June 21, 2016 Author Share Posted June 21, 2016 Well I had an early taste of both and both are stunning. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted June 22, 2016 Share Posted June 22, 2016 Well I had an early taste of both and both are stunning. Happy for you Ben. I have never used rye but I see that my LHBS has started carrying it. What does it bring to a stout? Is it most suited to darker ales? Cheers! -Christina. Link to comment Share on other sites More sharing options...
ben 10 Posted June 22, 2016 Author Share Posted June 22, 2016 IMO Rye is great for ALL beer. Brings a nice spice background.... Link to comment Share on other sites More sharing options...
Beerlust Posted June 22, 2016 Share Posted June 22, 2016 G'day Ben. I'm glad the two stouts have turned out well. On paper they always looked full of complexity. Chinook also has a nice spicy tone to it. Good stuff! I'm pretty sure Glen Campbell had a hit song named after you, "Rye Malt Cowboy"? Cheers, Lusty. Link to comment Share on other sites More sharing options...
ben 10 Posted June 22, 2016 Author Share Posted June 22, 2016 Good stuff! And waaay too early to drink but y'know, needs must be met. Link to comment Share on other sites More sharing options...
Waylon Posted June 22, 2016 Share Posted June 22, 2016 Ive never brewed with Chinook before, Anyone done a single hop? Ide be interested in doing a smash with this hop, Im sure a little care is needed to let it be presented in a subtle way! perhaps a small additions at 60- 15 and some @ flame out followed by a dry hop Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 22, 2016 Share Posted June 22, 2016 I haven't used it as a single hop all the way through the boil, but I have used it as a standalone late/dry hop addition with Magnum for bittering early, in a pale ale. Wasn't a huge fan of it to be honest. It seems to work better in conjunction with something else like Cascade or maybe Centennial. Link to comment Share on other sites More sharing options...
Waylon Posted June 22, 2016 Share Posted June 22, 2016 What was your recipe Kelsey>? I would personaly plan a bitterness boil followed by a follow up small flavour addition to get 30 IBUs if going single malt SMASH Based on what your saying you may have over done your boil additions, Link to comment Share on other sites More sharing options...
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