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Thread: Stouts

  1. #46
    Join Date
    Sep 2004
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    1,769
    Quote Originally Posted by joshuaarchie
    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
    When you mash you may want to do a two stage mash, Mash in at around 130 - 132F this should stabilize the around 120 -122 and hold this temp for 15 minutes for a protein rest for the oats. The raise the temperature to around 153 F for 45 minutes to an hour.
    Toxic Waste Brewery

    Currently in Primary: Not a Thing
    Currently in Secondary: zip
    Bottle Conditioning: nothing
    Currently Drinking:Nada
    What's Next: nothing what so ever

    The Liver is Evil, therefore it must be punished....

    For those who don't know, I'm also a Luthier.

  2. #47
    Join Date
    Dec 2007
    Posts
    6
    Heres mine

    Shadow Stout

    Dry Stout
    Type: All Grain

    Amount Item Type % or IBU
    1.00 lb Barley, Flaked (1.7 SRM) Adjunct 9.09 %
    5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 45.45 %
    3.00 lb Pilsner (2 Row) (2.0 SRM) Grain 27.27 %
    1.00 lb Biscuit Malt (23.0 SRM) Grain 9.09 %
    0.50 lb Chocolate Malt (350.0 SRM) Grain 4.55 %
    0.50 lb Roasted Barley (300.0 SRM) Grain 4.55 %
    1.00 oz Challenger [7.00 %] (60 min) Hops 24.5 IBU
    1.00 oz Fuggles [4.30 %] (15 min) Hops 7.5 IBU
    1 Pkg Danstar Nottingham Yeast-Ale
    Beer Profile
    Est Original Gravity: 1.049 SG
    Measured Original Gravity: 1.010 SG
    Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
    Estimated Alcohol by Vol: 4.48 % Actual Alcohol by Vol: 0.65 %
    Bitterness: 31.9 IBU Calories: 43 cal/pint
    Est Color: 26.5 SRM Color:
    Cheers
    Paul
    "When I read about the evils of drinking, I gave up reading"

  3. #48
    Join Date
    Jul 2008
    Posts
    308
    Death and Decay
    Imperial Stout

    Type: All Grain
    Batch Size: 5.00 gal
    Boil Size: 6.84 gal
    Boil Time: 90 min
    Brewhouse Efficiency: 73.00
    Expected OG: 1.110
    Expected IBU: 188.3

    Grist:
    16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 77.26 %
    1 lbs 7.0 oz Roasted Barley (300.0 SRM) Grain 6.95 %
    1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.83 %
    8.0 oz Oats, Flaked (1.0 SRM) Grain 2.41 %
    6.1 oz Cara-Pils/Dextrine (2.0 SRM) Grain 1.83 %
    6.1 oz Chocolate Malt (450.0 SRM) Grain 1.83 %
    6.1 oz Munich Malt - 20L (20.0 SRM) Grain 1.83 %
    6.1 oz Special B Malt (180.0 SRM) Grain 1.83 %
    4.0 oz Wheat, Flaked (1.6 SRM) Grain 1.21 %

    Hop Schedule:
    2.50 oz Mt. Hood [6.00 %] (60 min) Hops 32.9 IBU
    2.50 oz Amarillo Gold [8.50 %] (60 min) Hops 46.6 IBU
    2.50 oz Williamette [5.50 %] (60 min) Hops 30.1 IBU
    2.50 oz Crystal [3.50 %] (60 min) Hops 19.2 IBU

    1.00 oz Mt. Hood [6.00 %] (30 min) Hops 10.1 IBU
    1.00 oz Crystal [3.50 %] (30 min) Hops 5.9 IBU
    1.00 oz Amarillo Gold [8.50 %] (30 min) Hops 14.3 IBU
    1.00 oz Williamette [5.50 %] (30 min) Hops 9.3 IBU

    2.00 oz Cascade [5.50 %] (20 min) Hops 14.6 IBU

    0.50 oz Mt. Hood [6.00 %] (5 min) Hops 1.5 IBU
    0.50 oz Amarillo Gold [8.50 %] (5 min) Hops 1.9 IBU
    0.50 oz Williamette [5.50 %] (5 min) Hops 1.2 IBU
    0.50 oz Crystal [3.50 %] (5 min) Hops 0.8 IBU

    Yeast:
    Irish Ale (Wyeast Labs #1084) Yeast-Ale

    Notes:
    My intentions here are to make an over the top imperial stout. I've attempted a similar brew twice before. The first time I over did the burnt grain including toasting my own oats to near charcoal accidentally.

    The second time came out very good, but the hops (although near 90 IBU) are not even noticeable with the 1.100 gravity.

    So, here I was shooting for around 7% roasted barely and ~9% assorted crystal malts. I threw in some special B for complexity. Also added a bit of oats for increased mouth feel and some wheat for head retention.

    I'm also considering putting in a pound of lactose to make sure the body is as big as possible.

    The hop bill might look a little extreme, but with all the dark malts and the extreme gravity it wont be overwhelming. Plus I was drunk and ordered a pound of American hops two months ago and have no idea what to do with them. I used a few ounces for an American IPA, but have a ton left over. Why not throw them all in an imperial stout.

    Any thoughts?
    ________
    Genetically Modified Food
    Last edited by Beer Martin; 03-24-2011 at 09:54 PM.

  4. #49
    Join Date
    Apr 2005
    Posts
    6,445
    I think 6 oz's of Munich will be wasted unless you just have that much lying around and need to use it. In fact I would simplify the whole grain bill by using more of either wheat or Carapils, but not both, bump the chocolate to at least 3/4 pound, up the oats and drop the Special B. I use Special B instead of Crystal 120 in my RIS, but I use a lot more than the 6 oz's you've got.

    Also my RIS uses around about 5 oz's of Challenger Wye for bittering, it's around 7.5 AA and that's for a 10 gallon batch. I use another 5 or 6 oz.s for flavor, but no very late additions at all. Even with the same OG that you're looking for the hop bitterness is nicely pronounced.
    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. #50
    Join Date
    Dec 2005
    Posts
    1,954
    Quote Originally Posted by Beer Martin
    Death and Decay

    Any thoughts?
    I absolutely would not use 1084, I don't think you'll get enough attenuation. Go for 3 packs of rehydrated S-05.

    Are you sure you can get 73% efficiency with such a big beer?

    With a beer that big, light body is not going to be a problem, so forget about lactose.

    All of those small amounts (less than a 1lb) of specialty grains seem unnecessary. Unless you are just using up ingredients, I'd skip all of them except the chocolate, which you could easily bump up to 1lb.

    I really don't care for your hopping approach, seems like a muddled mess. If you bought lots of hops, toss them in the freezer, don't toss them into this beer and ruin it (I know this from experience). Use something high alpha for bittering, then use an ounce or two of either the Amarillo or Willamette at flameout. 100 IBUs should be plenty in a beer like this, as long as your water chemistry is ok, and you get proper attenuation.

    I just wrote up a new RIS recipe last night for myself. Here it is:

    5.5 gallon batch, 3 hour boil, mash at 150F, estimated OG 1.100 - 1.110

    21 lbs maris otter
    1 lb c120
    1 lb roasted barley
    1 lb black patent
    1 lb chocolate malt

    1 oz Centennial @ 20
    1 oz Centennial @ flameout
    enough Centennial @ 60 minutes to hit 100 IBUs
    S-05 (2-3 packs rehydrated)
    Last edited by markaberrant; 07-07-2009 at 11:14 AM.
    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

  6. #51
    Join Date
    Apr 2005
    Posts
    6,445
    Here's an interesting note from AHA Tech Talk today. It's written by Drew Beechum homebrewer extraordinaire.
    Tim asks about the outrageously high calculated numbers he gets from Promash and other programs for the PtE clone from Zymurgy.

    Welcome to the difference between calculations and actuals. One of the problems for us homebrewers is that none of our kettle utilization factors are well known. The other is that as you try and cram more and more iso-alpha's into the beer, the less soluble they become.

    I remember a conversation at an NHC a few years back when a couple of us in the club were presenting him with some of our hoppy beers to John Maier. He politely tasted each, asked us for the digits on each and when we supplied them he corrected the calculated ibus to what the actuals probably were on the fly. John doesn't say much, so needless to say, when he did we paid attention!

    The problem with all of our homebrewing calculations (for abv, color, ibus, etc) they all run into a hard wall of reality particularly since we tend to push them beyond the assumed parameters the big brewers developed them for.
    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

  7. #52
    Join Date
    Jul 2008
    Posts
    308
    Thanks for the feed back, all. I'll take a look and re-evaluate the recipe. I wont have time to brew until about the 18th so I have time. This was a preliminary recipe.

    For now I'll take out the late hop additions as this isn't an IPA and look at changing the early additions.

    Again, the responses are much appreciated.

    ---

    And for the 73% efficiency, I realize that I will most likely get a lower number. I have some DME on hand to bump the gravity to make up for the lost efficiency. I'd rather base the recipe on 73%, as that is a very consistent number for regular brews, than pick one out of the blue.
    ________
    Bondage Collars
    Last edited by Beer Martin; 03-24-2011 at 09:55 PM.

  8. #53
    Join Date
    Jul 2008
    Posts
    308
    So after a trip to the HBS I came out with these malts for the beer. It's kind of an awkwardly complex mix, but at its base it's roast + crystal + chocolate with a couple of sides malts to sneak in complexity. In such a big dark beer the Rye should add a little spiciness, but not really be identifiable.

    Base Malt:
    16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 71.91 %

    Roast Malt:
    1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 6.74 %

    Crystal Malt:
    8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.25 %
    8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.25 %
    8.0 oz Dark Crystal 135 (135.0 SRM) Grain 2.25 %

    Chocolate Malt:
    8.0 oz Chocolate Malt (450.0 SRM) Grain 2.25 %
    8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 2.25 %
    4.0 oz Dark Chocolate (525 SRM) Grain 1.12 %

    Specialty Malts:
    8.0 oz Oats, Malted (1.0 SRM) Grain 2.25 %
    8.0 oz Rye Malt (4.7 SRM) Grain 2.25 %
    8.0 oz lactose
    8.0 oz maltodextrin

    Yeast:
    London Ale III - changed from Irish ale b/c in the end I've used it several times and was never really too fond of it. I really like london ESB, but the attenuation on ESB was way to low for it to be a viable option. London III became my next choice. The fermentation temperatue will be held rather restrained to keep the fruity flavors from going wild, but it should be tastey.

    As for hops, it's the same amount as above, but I haven't really decided on the additions and times. Looking it up, the last several NHC medal winning Imp Stouts all had finishing hops. So finishing hops seem appropriate. I still haven't determined how restrained or up front I want to go with it.

    I'll probably pick a few commercial examples this week and see which way I want to go with it.

    Leaf Hops (4 oz each):
    Mt. Hood 6% AA
    Crystal 3.5% AA
    Amarillo Gold 8.5% AA
    Williamette 5.5% AA

    The basic hopping plan I'm thinking of is using the higher alpha hops for bittering. Also, I'm not sure how aggressive I want the American hops to be. I also have 2 oz of cascade I could use to boost the florals, but Mt. Hood has the floral profile as well. The rest are kind of earthier/spicier hops. As of now I'm leaning on using those for the flavoring and aroma. I'm just not sure to what extent.

    I am sure I want the IBUs to be way way over the top. The OG is looking to be about 1.119 so I have a lot to balance. 119 IBUs still gives a 0.5 OG/IBU ratio. Which wont really come out very hoppy. So even if I push it to 160+ IBU it shouldn't be as insane as it looks on paper.

    Those are just my thoughts. Thanks again for the input. Let me know what you think, or even if you think I'm crazy (aren't we all?).
    ________
    VOLCANO VAPORIZER
    Last edited by Beer Martin; 03-24-2011 at 09:58 PM.

  9. #54
    Join Date
    Dec 2005
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    1,954
    I think you are going to have trouble getting this to fully ferment. I personally wouldn't use the carapils, lactose or maltodextrin... at the very least, leave out the lactose for now, you can add it at bottling if you think it is too dry/thin (just boil it up with your priming sugar). London Ale III isn't really known for attenuation or high gravity brewing... brew a small beer first to build up the yeast count, keep fermentation around 65F, and then hope like hell it finishes.

    An OG of 1.119 and IBU of 119 gives you a 1:1 ratio, which I still think is plenty bitter, but given your yeast and grain bill choices, overhopping it might be a good thing.
    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. #55
    Join Date
    Jul 2008
    Posts
    308
    I'm making a 1 liter yeast starter to be pitched into a 2 liter yeast starter.

    It should give the requisite yeast count. The carapils can't be removed as the grain is all bagged together. I will consider the sugar additions, but my idea is to go completely over the top with everything.

    I had a buddy put 2 pounds of lactose in a 5 gallon milk stout and it came out really good. Over the top is the goal here. I've always wanted to make a beer that is as close to a solid as possible. People say guinness is like drinking bread. I want this to be like drinking pound cake, or concrete...

    ---

    As a side note, I was judging at a competition and came across and imp stout entitled Balrog's blood. It was insane. It inspired me to create something more over the top. And that is my goal. Too be honest I'm not sure this will be heavier than the Balrog's Blood imp stout.
    ________
    MERCEDES-BENZ G-CLASS SPECIFICATIONS
    Last edited by Beer Martin; 03-24-2011 at 09:58 PM.

  11. #56
    Join Date
    Jan 2009
    Posts
    482
    I like that liquid pound cake.Recipe sounds good go for it,I might have to borrow that one.
    Drinking:Hydrometer sample.
    Up next: Gumballhead clone,Surly Furious Clone
    Primary:Scottish120/?,Simco/Warrior Red, Dogfish 90min Clone.
    Secondary:nadda
    Bottle conditioning:Belgian Imperial Stout,Wee heavy Bottled:Olde Ale,IPA,APA Black IPA steam beer.

  12. #57
    Join Date
    Jun 2010
    Posts
    685
    Soul Power Imperial Stout

    15 lbs Northern Brewer Gold LME
    1 lbs Honey
    .5 lbs Roasted Barley
    .5 lbs Simpsons Chocolate
    .5 lbs Special B Malt
    .5 lbs Caramel-120L
    .5 lbs Debittered Black Malt

    2 oz Summit 60 min
    2 oz Willamette 60 min
    2 oz Willamette 45 min
    2 oz Willamette 15 min


    Scottish Ale Yeast
    ABV 11.9%
    SRM 53

    I'll be soaking 2 oz of oak chips in 12 oz of bourbon while this is in primary and adding it to secondary.
    Last edited by Baacktoberfest; 03-29-2011 at 08:04 PM.
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  13. #58
    Join Date
    Apr 2005
    Posts
    6,445
    I don't understand the de-bittered black malt but everything else looks good to me. I use debittered when I want color with little flavor, and this beer will have plenty of color already.
    I'm guessing the 56.6 ABV listed is actually the IBU's? I'm not familiar with Summit, what are the AA's on it?
    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

  14. #59
    Join Date
    Jun 2010
    Posts
    685
    Quote Originally Posted by corkybstewart
    I don't understand the de-bittered black malt but everything else looks good to me. I use debittered when I want color with little flavor, and this beer will have plenty of color already.
    I'm guessing the 56.6 ABV listed is actually the IBU's? I'm not familiar with Summit, what are the AA's on it?
    You're correct on the 56.6 ABV Corky.

    Summit was included in the Impy kit that I used once, so I just used it here.

    "Typical alpha: 17.0-19.0%. Super-high alpha dwarf variety grown on low trellis systems in the Yakima valley. It has a low cohumulone content with a strong orange/tangerine citrus character."

    I just wanted to use a really strong hopp to cut down on the expense, and after hearing your feedback in regards to Chinook there was no way in hell I was going to use that.

    Would you just go with a Simpsons Black Malt?

    If anyone has any input on the Summit, your feedback is welcome. I want a hopp that packs a punch but will also play well with the caramel and
    special B. I'm also considering using a VERY small amount of licorice root as well as some vanilla in this.
    Last edited by Baacktoberfest; 11-04-2010 at 03:47 PM.
    "Nothing matters
    but flopping on a mattress
    with cheap dreams and a beer."
    -Butowski

    Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
    Primary: Nothing-YIKES!
    On Deck: American Chauvinist Ale & Demon Concubine Black IPA

  15. #60
    Join Date
    Apr 2005
    Posts
    6,445
    I think you have plenty of dark malts already. For the oatmeal stout I brewed last weekend I think I used 1 pound of roasted barley and a pound of chocolate for a 10 gallon batch, or maybe just 3/4 pound of each. A little goes a long way.
    I'm not much of an American hop fan. 90% of the hops I use are traditional European varieties, with an occasional batch brewed with Mt. Hood or Willamette(American versions of traditional European hops). I'm not an IPA drinker so I don't have much use for a lot of the American hops.
    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

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