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Thread: Stouts

  1. #16
    Join Date
    Nov 2005
    Posts
    6

    Re: RE: Black Bart by Skycast

    Originally posted by bushwack
    Sounds Good
    Nice to see a 2.5 G. recipe. I wonder if I could steal.. uhm.. borrow my wifes 2.5 carboy she uses for smallbatches of wine.

    What do you use for a primary when you make a 2.5 G. batch?That is alot of head space in a 6.5 G. pail.
    I actually brew all 3.25 gallon batches now. I primary in a 5 gallon carboy and the rack to a 3 gallon carboy. This allows me to leave almost all of the trub at the bottom and fill up the 3 gallon carboy to the bottom of the neck.

    Here's a revised Black Bart Stout recipe I rebrewed in the late winter:

    Black Bart Stout v2.0
    Style: American Stout
    TYPE: Extract
    Taste: (45.0) 03.24.06 - Excellent "roasty" stout flavor with a hint of a blackberry finish. Definitely one to repeat every winter.

    Recipe Specifications
    --------------------------
    Batch Size: 3.25 gal
    Boil Size: 2.00 gal
    Estimated OG: 1.070 SG
    Estimated Color: 57.5 SRM
    Estimated IBU: 52.9 IBU
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amount Item
    5.00 lb Extra Light Dry Extract (3.0 SRM)
    0.75 lb Roasted Barley (300.0 SRM)
    0.50 lb Black (Patent) Malt (500.0 SRM)
    0.50 lb Cara-Pils/Dextrine (2.0 SRM)
    0.50 lb Chocolate Malt (350.0 SRM)
    1.00 oz Northern Brewer [6.80%] (60 min)
    1.00 oz Goldings, East Kent [6.20%] (60 min)
    1.00 oz Fuggles [4.20%] (30 min)
    1.00 oz Fuggles [4.20%] (10 min)
    0.50 tsp Irish Moss (Boil 15.0 min)
    3.00 lb Oregon Fruit Puree (Blackberry) (Secondary)
    1 Pkgs English Ale (White Labs #WLP002)
    Primary: empty
    Secondary/Tertiary: Outlaw ESB, Summer Citrus Ale
    Just Bottled: Barnyard Black Ale
    Next up: Summer Unnamed Saison

  2. #17
    Join Date
    Nov 2004
    Posts
    718
    Oatmeal Stout

    A ProMash Recipe Report

    BJCP Style and Style Guidelines
    -------------------------------

    16-C Stout, Oatmeal Stout

    Min OG: 1.035 Max OG: 1.060
    Min IBU: 20 Max IBU: 50
    Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond

    Recipe Specifics
    ----------------

    Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
    Total Grain (Lbs): 23.75
    Anticipated OG: 1.067 Plato: 16.27
    Anticipated SRM: 42.9
    Anticipated IBU: 40.4
    Brewhouse Efficiency: 81 %
    Wort Boil Time: 60 Minutes

    Pre-Boil Amounts
    ----------------

    Evaporation Rate: 15.00 Percent Per Hour
    Pre-Boil Wort Size: 12.94 Gal
    Pre-Boil Gravity: 1.057 SG 13.94 Plato

    Formulas Used
    -------------

    Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
    Final Gravity Calculation Based on Points.
    Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
    Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

    Color Formula Used: Morey
    Hop IBU Formula Used: Rager


    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    67.4 16.00 lbs. Maris Otter Great Britain 1.038 3
    10.5 2.50 lbs. Flaked Oats America 1.033 2
    8.4 2.00 lbs. Piloncillo Sugar Genaric 1.046 50
    6.3 1.50 lbs. Roasted Barley Great Britain 1.029 575
    4.2 1.00 lbs. Crystal 90L America 1.033 90
    2.1 0.50 lbs. Chocolate Malt Great Britain 1.034 475
    1.1 0.25 lbs. Black Patent Malt Great Britain 1.027 525

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.00 oz. Nugget Whole 13.00 24.4 60 min.
    1.00 oz. Centennial Whole 10.50 10.1 30 min.
    1.00 oz. Chinook Whole 13.00 4.1 5 min.
    1.00 oz. Cascade Whole 5.75 1.8 5 min.


    Yeast
    -----

    WYeast Pac Man


    Water Profile
    -------------

    Profile:
    Profile known for:

    Calcium(Ca): 0.0 ppm
    Magnesium(Mg): 0.0 ppm
    Sodium(Na): 0.0 ppm
    Sulfate(SO4): 0.0 ppm
    Chloride(Cl): 0.0 ppm
    biCarbonate(HCO3): 0.0 ppm

    pH: 0.00


    Mash Schedule
    -------------

    Mash Type: Single Step

    Grain Lbs: 21.75
    Water Qts: 27.19 - Before Additional Infusions
    Water Gal: 6.80 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

    Saccharification Rest Temp : 150 Time: 60
    Mash-out Rest Temp : 167 Time: 10
    Sparge Temp : 170 Time: 50


    Total Mash Volume Gal: 8.54 - Dough-In Infusion Only

    All temperature measurements are degrees Fahrenheit.





    Last edited by Spicoli; 12-27-2006 at 05:38 PM.

  3. #18
    Join Date
    Sep 2005
    Posts
    1,035
    I'm pretty proud of this beer. It is not an overly aggressive stout (v1.0 of this recipe certainly was, though). It's gotten good reviews from both beer geeks and a tied-in-the-wool Miller Lite drinking co-worker of mine. The range of beer drinkers that like this beer has surprised me, frankly.


    07-16-2006 Baby Seal Brewery Vanilla Chocolate Stout #2

    A ProMash Brewing Session Report
    --------------------------------
    Brewing Date: Sunday July 16, 2006
    Head Brewer: Tim "Timmmahhhhh" Hayes
    Recipe: Baby Seal Brewery Vanilla Chocolate Stout version 2.0

    Recipe Specifics
    ----------------

    Batch Size (Gal): 7.75 Wort Size (Gal): 7.75
    Total Grain (Lbs): 19.38
    Anticipated OG: 1.061 Plato: 15.08
    Anticipated SRM: 55.8
    Anticipated IBU: 52.7
    Brewhouse Efficiency: 70 %
    Wort Boil Time: 120 Minutes

    Actual OG: 1.061 Plato: 15.00
    Actual FG: 1.016 Plato: 4.08

    Alc by Weight: 4.64 by Volume: 5.96 From Measured Gravities.
    ADF: 72.8 RDF 60.9 Apparent & Real Degree of Fermentation.

    Actual Mash System Efficiency: 70 %
    Anticipated Points From Mash: 61.46
    Actual Points From Mash: 61.11

    Grain/Extract/Sugar
    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    67.1 13.00 lbs. Maris Otter England 1.037 3
    12.9 2.50 lbs. Chocolate Malt America 1.029 350
    6.5 1.25 lbs. Crystal 60L America 1.034 60
    5.8 1.13 lbs. Roasted Barley America 1.028 450
    5.2 1.00 lbs. Victory Malt America 1.034 25
    2.6 0.50 lbs. Wheat Malt America 1.038 2
    Potential represented as SG per pound per gallon.

    Hops
    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.00 oz. Columbus Pellet 15.60 46.9 60 min.
    0.15 oz. Magnum Pellet 14.40 5.8 45 min.

    Extras
    Amount Name Type Time
    --------------------------------------------------------------------------
    3.00 Unit(s)Vanilla Bean Spice 18 Days(fermenter)
    1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)

    Yeast
    -----
    WYeast 1028 London Ale


    I threw three split vanilla beans into the secondary fermenter, and allowed it to soak for a couple weeks before I kegged this. Head retention is no where NEAR what it should be, but that seems to be due to the oils found in the vanilla beans. The hops amounts and times are somewhat unusual, but they are there to contribute on the amount of bitterness I was looking for... no hop flavor or aroma. This beer has a very big chocolate nose, but the vanilla pulls through in the flavor. I'm really happy with it.
    Primary: Mead
    Secondary: Dry Irish Stout
    Bottle/Keg Conditioning: Weizenbock, Dunkleweizen, Cider, Mead, Porter, IPA
    Drinking: Drunk Santa Ale, Chocolate Vanilla Stout, Ginger "Day-walker" Ale, Owen's Brown Pinkie Ale
    Up Next: Irish Stout, Blackwine, Witbier

  4. #19
    Join Date
    Dec 2005
    Posts
    1,954
    Originally posted by mookow
    I'm pretty proud of this beer. It is not an overly aggressive stout.
    You used almost 20% chocolate/roasted barley, yet it's not overly aggressive? I'm not doubting you, I've just read to never go above 10% roasted grains... Personally, I've been having nothing but problems coming up with a good stout recipe... I'm starting to think my water might be no good with roasted grains.
    Primary: Belgian Dark Strong
    Secondary: Flanders Red 10, Flanders Red 08/09
    Bottle Conditioning: Cyser
    Kegged: DIPA
    Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine

  5. #20
    Join Date
    May 2006
    Posts
    92

    Water

    Check with your local water department for thier water report on minerals and see what they purify with it could be making a difference
    In primary: nothing
    in secondary: nothing
    Next: Community Brew
    Conditioning: Friendly Brew, Chocalate Porter

  6. #21
    Join Date
    Nov 2004
    Posts
    718
    Originally posted by markaberrant
    You used almost 20% chocolate/roasted barley, yet it's not overly aggressive? I'm not doubting you, I've just read to never go above 10% roasted grains... Personally, I've been having nothing but problems coming up with a good stout recipe... I'm starting to think my water might be no good with roasted grains.

    Try RO water and add Burton water salts back to it. We have the worst water on earth here next to the sun. Super hard and tons of chlorine. I now charcoal filter rather than using RO water. It removes the chlorine but leaves most of the other needed minerals.

  7. #22
    Join Date
    May 2006
    Posts
    3,695

    3 pound oatmeal stout

    This produces a very dark but smooth stout. For better lautering and saccarification, I recommend making oatmeal of the whole oatmeal carton in a gallon-and-a-half of water, then adding an equal volume of water to the oatmeal to make the strike water. Since I direct-fire the mash-tun, it's no problem for me to adjust the dough-in temp for the rest of the grain.

    3 pound oatmeal stout

    A ProMash Recipe Report

    BJCP Style and Style Guidelines
    -------------------------------

    13-C Stout, Oatmeal Stout

    Min OG: 1.048 Max OG: 1.065
    Min IBU: 25 Max IBU: 48
    Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond

    Recipe Specifics
    ----------------

    Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
    Total Grain (Lbs): 11.12
    Anticipated OG: 1.057 Plato: 14.13
    Anticipated SRM: 40.8
    Anticipated IBU: 47.9
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 60 Minutes

    Pre-Boil Amounts
    ----------------

    Evaporation Rate: 15.00 Percent Per Hour
    Pre-Boil Wort Size: 5.88 Gal
    Pre-Boil Gravity: 1.049 SG 12.10 Plato


    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    27.0 3.00 lbs. Flaked Oats America 33.00 2
    54.0 6.00 lbs. Pale Malt(2-row) America 36.00 2
    4.5 0.50 lbs. Roasted Barley Great Britain 29.00 575
    4.5 0.50 lbs. Black Patent Malt America 28.00 525
    10.1 1.12 lbs. Crystal 30L America 35.00 30

    Potential represented as Points per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    0.50 oz. Nugget Whole 14.00 30.2 60 min.
    0.50 oz. Nugget Whole 14.00 15.4 30 min.
    0.50 oz. Willamette Whole 4.00 2.3 15 min.


    Extras

    Amount Name Type Time
    --------------------------------------------------------------------------
    0.10 Oz Irish Moss Fining 15 Min.(boil)


    Yeast
    -----

    Starter: WLP-004 Irish Ale Yeast


    Mash Schedule
    -------------

    Mash Type: Single Step

    Grain Lbs: 11.12
    Water Qts: 12.00 - Before Additional Infusions
    Water Gal: 3.00 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions

    Saccharification Rest Temp : 150 Time: 45
    Mash-out Rest Temp : 170 Time: 5
    Sparge Temp : 170 Time: 60


    Total Mash Volume Gal: 3.89 - Dough-In Infusion Only
    Last edited by Mill Rat; 12-17-2006 at 06:39 PM.
    On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
    Primary: Schwarzbier
    Secondary: Dortmunder, Hopweizen
    Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
    On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
    Bottled: Mead, Quad Rajet, Granola Bar Braggot

    Too much of everything is just enough.
    - J. Garcia

  8. #23
    Join Date
    Dec 2004
    Posts
    1,439
    I brewed a Sweet Cherry stout this morning. My buddy was home on leave from the Pacific Fleet and got his first lesson in homebrewing.

    * 0.5 lbs. Dingemans Debitter Black
    * 0.5 lbs. Simpson's Chocolate
    * 6 lbs. Munich Malt Syrup
    * 1 lbs. Lactose
    * 1 oz. Target (60 min)
    * Wyeast #1028 London Ale Yeast.

    At kegging time this will get cherry extract added. Or maybe raspberry, I have both on hand. Hell, maybe I'll split it and do half and half.

    My last Cherry Stout had more specialty grains but had a roastier bite than I liked, you could barely taste the cherry. I did just tap my last TAD container of it though (bottled in April) and it has mellowed considerably. So I went with a Sweet Stout base this time just to experiment.

    Knocked my hydrometer off the counter and smashed it, so pretty much have to wing it on the OG this time. Oh well - maybe I'll buy myself a refractometer for Christmas!
    Last edited by zoom6zoom; 12-17-2006 at 08:27 PM.
    They say you must take the bitter with the sweet - I say I'll take my bitter by the pint!

    On tap: Blue & Gray Classic Lager
    On tap: Sweet Cherry Stout
    On tap: Hard Cider
    In Secondary: More Cider!
    In Primary: Mead (Raspberry)

  9. #24
    Join Date
    Feb 2007
    Posts
    141
    Any favorite Imperial Stout recipes?
    I am probably going to brew up the following in the enxt few days (now that previous batch it is secondary and my primary is available again), let me know what you guys/girls think of this recipe:
    Grains:
    7 lbs. of light syrup
    3 lbs. dark DME
    3 lbs. amber DME
    3/4 lb. crystal (recipe suggests boiling specialty grains for 10 minutes in 1/4 gal. of water)
    1/2 lb. chocolate
    1/4 lb. roast
    1/4 lb. black patent

    Hops:
    2 oz. chinook(boiled for 70 min.)
    2 oz. cluster (boiled for 70 min.)
    1 oz. cascade (added for 15 min.)

    not claiming authorship of this recipe...and will certainly require months of aging.

    think it needs time in secondary in order to settle the sludge? or could I rack directly to bottle after fermenting is finished (recipe notes said 3 weeks in primary, but i figure I would just monitor fermentation activity).
    <<The Mark of El Beero>>

  10. #25
    Join Date
    Oct 2005
    Posts
    5,075
    You might want to throittle back that hopping 4oz at 70 minutes....wow!
    ________________
    Nobody's ever been burned at the stake, hanged, or tortured over his brand of Beer...though some should be...

    He who has never been drunk is not a good man - Old German Proverb
    ________________
    Best Porter - 2007 Longshot, Chicago Division

    Primary: Replacement Beer IPA
    Secondary: Bug Shit Bock
    On Tap: IIRA, Apprentice Amber, Pig Slayer Pale Ale, Yeast Piss Lager
    Up next: thinking....not sure yet

  11. #26
    Join Date
    Apr 2005
    Posts
    6,445
    And never, never boil grains unless you're doing a decoction mash.
    BB's right about those hops. My 10 gallon Imperial stout recipe use 6 oz of low AA Fuggles and BKG for 60 minutes but it's got a much bigger grain bill-probably 36 pounds base malt for ten gallons so I need more hops to balance it out.
    It's always time for a beer

    On tap:Oatmeal Stout, ESB
    Primary:Imperial HoppyRoggenbier
    Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
    Lagering: Pecan Rauchbock
    Secondary: apple cider vinegar
    Next: Sticke Alt

  12. #27
    Join Date
    Feb 2007
    Posts
    141
    i thought the hops looked a little strong. I tried to email the author of the recipe but the email address might have been old. Do you recommend using less hops? or just adding them later?
    <<The Mark of El Beero>>

  13. #28
    Join Date
    Oct 2005
    Posts
    5,075
    Space them out...what is the projected O.G.?
    ________________
    Nobody's ever been burned at the stake, hanged, or tortured over his brand of Beer...though some should be...

    He who has never been drunk is not a good man - Old German Proverb
    ________________
    Best Porter - 2007 Longshot, Chicago Division

    Primary: Replacement Beer IPA
    Secondary: Bug Shit Bock
    On Tap: IIRA, Apprentice Amber, Pig Slayer Pale Ale, Yeast Piss Lager
    Up next: thinking....not sure yet

  14. #29
    Join Date
    Feb 2007
    Posts
    141
    projected OG 1.092, FG 1.022

    recipe called for the chinook to be leaf. but I only have pellet, is that a problem? LBHS didnt think so, what do yall say?
    <<The Mark of El Beero>>

  15. #30
    Join Date
    Oct 2005
    Posts
    5,075
    Should not be an issue, but I would still space out those hop additions.
    ________________
    Nobody's ever been burned at the stake, hanged, or tortured over his brand of Beer...though some should be...

    He who has never been drunk is not a good man - Old German Proverb
    ________________
    Best Porter - 2007 Longshot, Chicago Division

    Primary: Replacement Beer IPA
    Secondary: Bug Shit Bock
    On Tap: IIRA, Apprentice Amber, Pig Slayer Pale Ale, Yeast Piss Lager
    Up next: thinking....not sure yet

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