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Thread: Stouts

  1. #31
    Join Date
    Dec 2006
    Posts
    456

    oatmeal

    working on an oatmeal stout for the next batch. this will be pitched on top of the yeast cake from an irish red that's just about to go into keg.

    I'd like to get a little feedback on it and some suggestions on hops:

    8# 2-row
    1.25# flaked oats (11% of grain bill)
    1# chocolate (9%)
    1/2# roast barley
    then I'm either think of .5 lb biscuit or .5 lb crystal
    OG 1.054, projected FG 1.014 color:36
    I'd like to target a silky smooth stout, not overly sweet, not dry,.. but that silky smooth, little bit of dry finish. I'm leaning towards willamette or EKG (both of which I have, hence no mail orders) (I have cascades, simcoe, fuggles, EKG, Tettnang and willamette and northen brewer)

    with an OG of 1.054 I'd like to target around 23 to 25 IBU to shift the balance towards the malt side of balanced

  2. #32
    Join Date
    Apr 2005
    Posts
    6,445
    I like English hops with English beers, so I do something like 2 oz EKG for 60 minutes, 1 oz Fuggles for 20. Stouts really shouldn't have any hops aroma so I wouldn't add anything at flameout.
    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

  3. #33
    Join Date
    Dec 2006
    Posts
    456
    I do too.. and EKG and fuggles are some of my favorites. I am just trying to figure which.. I guess we can also call willamette an english style hop.
    in looking at hop discriptions and trying to figure one to use, I know there shouldn't be hop aroma/flavor, but if fuggles are listed as spicy and EKG as floral, how much of that will come thru in the finished beer vs a vis just bitterness to balance the malt.

    I might just make it with EKG and see how it turns out. .then do the next batch with something else..

  4. #34
    Join Date
    Apr 2005
    Posts
    6,445
    I use both in my Imperial stout, but I have an all Fuggles ESB that's pretty damn tasty. The next English ale I brew I may just use the EKG.
    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

  5. #35
    Join Date
    Nov 2005
    Posts
    50
    Originally posted by Skycast
    I just racked this to the tertiary and man, does it taste fine, can't wait to get it bottled and carbonated.

    Black Bart Stout

    Extract only; ingredients for 2.5 gallon batch

    3.0 lb. dry dark malt extract
    1.0 lb. dry amber malt extract
    .50 lb. black patent malt
    .25 lb. chocolate malt
    .25 lb. roasted barley
    (steep grains @ 150 degrees for 10 minutes)
    .50 oz. kent goldings hops (60 min.)
    .50 oz. fuggles hops (30 min.)
    .25 tsp. irish moss (15 min.)
    .25 oz. fuggles hops (5 min.)

    3.0 lb. Oregon Fruit Puree - Blackberry (rack wort over puree into secondary for at least 7 days or until fermentation is done)
    Munton Fison Ale Yeast
    I was thinking about brewing this beer. Do i just double everything even the puree if I want 5 gallons?
    primay maibock next IPA then sweet stout
    secondary imp stout,
    kegged american pils, lager

  6. #36
    Join Date
    Nov 2005
    Posts
    6
    Originally posted by treydogg
    I was thinking about brewing this beer. Do i just double everything even the puree if I want 5 gallons?
    Sorry, haven't been to the forums in a while, but yet, just double up and brew away. I'm going to be brewing a bigger batch of this in early fall for winter consumption.
    Primary: empty
    Secondary/Tertiary: Outlaw ESB, Summer Citrus Ale
    Just Bottled: Barnyard Black Ale
    Next up: Summer Unnamed Saison

  7. #37
    Join Date
    Sep 2007
    Posts
    95
    I am thinking about adding some baker's chocolate to my stout in the secondary. Any ideas on how much would be a good amount for 5 gallons? We have a scale to weigh it.

    Also, my friend has fresh vanilla beans (he's a chef), and we were thinking about adding 1-2 of those also.
    www.northeasternoutdoors.net

  8. #38
    this was a helpful post, thanks everyone
    live life to the fullest

    Primary: India Amber Ale
    Drinking: Baby Brown Barley Wine, Smoked Spruce Ale, Single Hop Amarillo IPA.

    www.mattlazz.com

  9. #39
    Join Date
    Dec 2005
    Posts
    1,954
    Quote Originally Posted by corkybstewart
    I use both in my Imperial stout, but I have an all Fuggles ESB that's pretty damn tasty. The next English ale I brew I may just use the EKG.
    Corky, can you post or pm me your Fuggles ESB recipe? I'm doing one in March so I'd like to compare.
    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

  10. #40
    Join Date
    Nov 2005
    Posts
    2,117
    Would like some feedback on this recipe.

    This is a variation on one that Boerne posted a couple of years ago. It's for my wife, and she likes the bitterness of the malt, as opposed to the hops.

    Pretty Magnificent Stout(PMS)

    16lbs 2 Row
    2lbs Aromatic
    1lb Chocolate Malt
    .75lb Black Barley
    .75lb Special B
    1lb Baker's Chocolate powder(boil)
    2oz Williamette(90 minute)
    1oz Williamette(30 minute)
    Irish Ale Yeast

    10 gallon recipe
    90 minute boil

    I am using the Williamette, because I just happened to have 3 extra oz. I don't want this beer to have a high ABV, and I want it REALLY chocolatey. I'm also considering a couple of vanilla beans into secondary.
    "I have a dragon in my garage" - Carl Sagan

    Primary: Schwartzhund Lager, 7 Point IPA(Centennial IPA)
    Secondary: Nothing
    Lagering: Schwartzhund Lager
    Bottle Conditioning: Nothing yet
    Drinking: Pumpkin ale, Lawnmower Wheat Beer, Oatmeal Sweet Stout
    Up Next: Corky's Happy Wife

  11. #41
    Join Date
    May 2006
    Posts
    3,695
    I'd be a little concerned about adding chocolate powder into the boil, fearing that it would stick to the bottom of the kettle and scorch there, adding a bitterness I don't think anyone would enjoy. I've never tried it, so I'm more than willing to stand corrected if someone can verify they've done this without adverse results.
    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

  12. #42
    Join Date
    May 2006
    Posts
    2,813
    Quote Originally Posted by DecoJuicer
    Would like some feedback on this recipe.

    This is a variation on one that Boerne posted a couple of years ago. It's for my wife, and she likes the bitterness of the malt, as opposed to the hops.

    Pretty Magnificent Stout(PMS)

    16lbs 2 Row
    2lbs Aromatic
    1lb Chocolate Malt
    .75lb Black Barley
    .75lb Special B
    1lb Baker's Chocolate powder(boil)
    2oz Williamette(90 minute)
    1oz Williamette(30 minute)
    Irish Ale Yeast

    10 gallon recipe
    90 minute boil

    I am using the Williamette, because I just happened to have 3 extra oz. I don't want this beer to have a high ABV, and I want it REALLY chocolatey. I'm also considering a couple of vanilla beans into secondary.
    1 comment 1 question:

    comment: 2 lbs of aromatic and 3/4 lb of Special B seem off for a Stout. My tastes wouldn't lead me to want raisins with my stout so the Special B seems weird to me. I also think the 2 lb of aromatic might be a bit much.

    question: Have you run the PMS title by your wife?
    -
    RDW, the worst that can happen is that you have to actually 'buy' beer.

    Drinking: Coal Porter, American Amber
    Primary:
    Secondary: Saison
    Conditioning: Pale Ale, Bohemian Pilsner Lager
    In queue: Orange Tripel, Imperial Stout, IPA

  13. #43
    Join Date
    Nov 2005
    Posts
    2,117
    Quote Originally Posted by dparsons

    question: Have you run the PMS title by your wife?
    She suggested it.
    "I have a dragon in my garage" - Carl Sagan

    Primary: Schwartzhund Lager, 7 Point IPA(Centennial IPA)
    Secondary: Nothing
    Lagering: Schwartzhund Lager
    Bottle Conditioning: Nothing yet
    Drinking: Pumpkin ale, Lawnmower Wheat Beer, Oatmeal Sweet Stout
    Up Next: Corky's Happy Wife

  14. #44
    Join Date
    May 2006
    Posts
    3,695

    FMN Imperial Stout

    Brewed this one in the middle March and just put it on tap now. Good stuff!

    FMN Imperial Stout

    A ProMash Recipe Report

    BJCP Style and Style Guidelines
    -------------------------------
    13-F Stout, Russian Imperial Stout

    Recipe Specifics
    ----------------
    Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
    Total Grain (Lbs): 21.38
    Anticipated OG: 1.111 Plato: 26.10
    Actual OG: 1.098
    Actual FG: 1.020
    Anticipated SRM: 51.7
    Anticipated IBU: 83.5
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 240 Minutes

    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    79.5 17.00 lbs. Pale Malt(2-row) America 36.00 2
    1.8 0.38 lbs. Black Malt Belgium 30.00 550
    1.2 0.25 lbs. Honey Malt Canada 30.00 18
    1.2 0.25 lbs. Flaked Barley America 32.00 2
    4.7 1.00 lbs. Roasted Barley Great Britain 29.00 500
    4.7 1.00 lbs. Special Roast Malt America 33.00 40
    4.7 1.00 lbs. Wheat Malt America 38.00 2
    2.3 0.50 lbs. Rice Hulls America 0.00 0

    Potential represented as Points per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    2.00 oz. Amarillo Gold Whole 9.50 71.8 90 min.
    1.00 oz. Yakima Goldings Whole 4.40 7.7 30 min.
    1.00 oz. Yakima Goldings Whole 4.40 4.0 15 min.

    Yeast
    -----
    White Labs WLP007 Dry English Ale

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

    Profile: Aurora IL
    Profile known for:

    Calcium(Ca): 36.0 ppm
    Magnesium(Mg): 19.5 ppm
    Sodium(Na): 63.0 ppm
    Sulfate(SO4): 58.0 ppm
    Chloride(Cl): 111.0 ppm
    biCarbonate(HCO3): 80.0 ppm

    pH: 8.32


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

    Mash Type: Single Step

    Grain Lbs: 21.38
    Water Qts: 22.00 - Before Additional Infusions
    Water Gal: 5.50 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.03 - Before Additional Infusions

    Saccharification Rest Temp : 145 Time: 30
    Mash-out Rest Temp : 0 Time: 0
    Sparge Temp : 170 Time: 90


    Total Mash Volume Gal: 7.21 - Dough-In Infusion Only

    All temperature measurements are degrees Fahrenheit.
    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

  15. #45
    Join Date
    Nov 2006
    Posts
    103

    Mint choclate stout

    DO NOT MAKE THIS!!!!!!!!! BACK TO THE OL' DRAWING BOARD.

    Boil Volume 6.50 gallons
    Boil Time 90 minutes
    Batch Size 5.50 gallons
    Yeast BrewTek California Pub Ale (CL-50) (75% app. attenuation)
    Primary Fermentation Glass, 1 week, 60 degrees F
    Secondary Fermentation Glass, ???, 50-55 degrees F

    % Weight Weight (lbs) Grain Note Gravity Points Color
    86.7 % 11.00 American Two-row Pale 51.8 1.8
    3.9 % 0.50 American Crystal 120L 2.1 120.0
    3.9 % 0.50 American Chocolate 1.8 350.0
    3.9 % 0.50 Rolled Oats 1.6 2.2
    1.5 % 0.19 Roasted Barley 0.7 450.0

    % Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
    25.0 % 1.00 Cascade Pellet 6.6 6.6 90 0.274 24.6
    25.0 % 1.00 Cascade Pellet 6.6 6.6 60 0.256 23.0
    25.0 % 1.00 Cascade Pellet 6.6 6.6 30 0.197 17.7
    25.0 % 1.00 Cascade Pellet 6.6 6.6 0 0.000 0.0

    1.5 oz Chocolate Extract in secondary
    2-3oz fresh mint leaves lightly chopped in secondary
    1 tsp Irish moss
    Last edited by joshuaarchie; 12-11-2008 at 08:39 PM.
    I love my new set up!!! Hope my landlord does too.

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