New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 13 - Stout => Topic started by: Shawn on March 14, 2011, 07:27:48 PM
-
5.5 gallons into fermenter, based on 80% efficiency.
2.27 kg Maris Otter
1 kg Flaked Barley
454 g Roasted Barley
Mash at 150 F for 60 minutes.
60 minute boil, 6.75 gallons pre-boil.
70 g U.S. Goldings pellet hops (4.5% AA) (60 min)
1/2 tsp yeast nutrient (15 min)
1/2 tab Irish Moss (5 min)
Wyeast 1084 Irish Ale
Ferment at 65 F, increasing temp to 72 F after 3-4 days for diacetyl rest.
OG 1.042, FG 1.010, IBU 41, SRM 32, ABV 4.1%
Carbonate to 1.5 vol CO2.
-
This looks like Earthtones Simple Dry stout I would suggest upping the roast Barley from 14Oz to 1.1 Lbs !!! based on his reccomendation and also I have made it a couple times and I see where he is coming from
-
Well, it's at 1 lb right now, so hopefully that'll be enough.
-
yeah that should be enough one thing I did notice about mine when i made it it didnt have much body Ive mashed at 150F and 154f and it didnt make any difference with lack of body
I would consider adding 4-8 OZ of crystal 60
just my thoughts as Ive brewed something very very similar
-
The BJCP lists the mouthfeel for this style as medium-light to medium-full bodied, which is a pretty large range. Since it's supposed to be quite dry, I wouldn't want to add too much Crystal or other specialty grains, as it would add too much sweetness. Either way, I guess the point is moot since I brewed it yesterday and it's too late to change anything for THIS batch.
When you brewed yours, where did you aim in terms of carbonation?
-
not exactly sure but 40 Hrs at 30 PSI was just about right
-
I also see your using 1084 that should add more to the stout than what i used US-05
-
This recipe called for a carbonation of 1-1.5 volumes CO2, which is obviously very low to low. I've noticed, however, that the BJCP lists the style mouthfeel as low to medium carbonation, which is quite a range (sounds like saying 1 to 2.5 vol CO2). Maybe that's because of the difference in bottled/canned versions to draught.
-
I find guinness in a bottle is more carbonated than draught, which feels "smoother" because of the nitrogen. not sure if guinness counts as dry stout, mind. the widget-cans and draught are pretty similar to me, but they both use nitrogen to some degree.
-
I think it still counts... may be looked down on as a Dry Stout (not a style I'm overly familiar with) by some, but it definitely counts.
I had an O'Hara's Dry Stout last night... I should have paid more attention to its carbonation. My memory is telling me moderate to moderate-low... maybe 2.0 volumes CO2?
-
http://www.brewwiki.com/index.php/Dry_Stout (http://www.brewwiki.com/index.php/Dry_Stout)
Would seem to suggest that the volumes of (a list of examples including both guinness and O'Hara's) is between 1.8 and 2.5 volumes, so yeah I reckon 2.0 is probably your best bet.
I thought you were a bottle man; in your words: it's a bit of a crap shoot anyway :D
-
2 vol it is.
And yes, I'm a bottle man... again, b/c I don't trust me or my wife with a full-on keg set-up. :shock:
-
Looks tasty,
You may want to add some chocolate malt in future brews, it plays very nicely with the roasted barley.
-
Yeah, I considered (too late) adding some pale chocolate, which I like because it gives you more chocolate and less roastiness, compared to regular chocolate (and since I have 1 lb of roasted barley in there already...).
Next time.
-
Im either going with some chocolate or carafa in my next stout batch in the next week or so.
Probably leaning more to the Coffee-ish side though for the moment.
-
I got to say, for coffee-ish, there's nothing quite like coffee :D
(kudos to dave for that one... was sitting there waxing lyrical on his skillful use of malts to produce coffee flavour/aroma when he came out with "yeah there's actually coffee in there")
Got a coffee stout in bottles now. In a week's time I expect my sleeping patterns to be royally screwed by a little more caffeine in my diet :P
-
Oh if I go with Carafa instead of Choc Malt I'm going to add coffee too :D
The caffiene though does cause some concern lol.
-
Carafa II will add coffee notes honestly I prefer the flavor from the malt VS actual coffee
6.25 lbs Maris Otter
14oz Roasted Barley
8oz Carafa II
4oz Caramunich III
2.25 lbs Flaked Barley
1.25 oz Fuggles 60 min
US 05
This to me would be a perfect dry coffee stout
-
the aromatics from real coffee would be hard to beat... I remember the first coffee stout you introduced me to... "these malts smell like coffee...".
Only the real thing.
-
Remember that coffee that has sat for several days (in a keg) will not taste the same it when made fresh. While I do plan to add various forms of coffee to future brews, I find the coffee-ness from grain does mimic the fresh brewed coffee taste very well.
-
When you get right down to it, a pound of roasted barley adds quite a lot of roastiness/coffee flavor.
However, not being a coffee drinker, I won't pretend to be as hardcore about coffee flavor as some of you may be!