• Welcome to New Brunswick Craft Brewers Association.

Stiff Upper Lip Stout

Started by Richard, October 05, 2011, 10:48:54 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Richard

8lbs Vienna
2lbs Munich
1lbs Melanoidin Malt
1lbs Crystal 150
0.5lbs Carafoam
0.5lbs Chocolate Malt
0.5lbs Roast Barley
0.5lbs Carafa Special III

1oz Northern Brewer @ 60

6 shots espresso added to keg.

Mash 4.5US Gallons at 154F, Sparge 4US Gallons at 168F.

S-04
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Dean


Richard

Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Gil Breau

Not sure I've ever tasted a stout with vienna....wonder what the difference in base malt does to the taste of the darker beer?
My Brew Blog!
http://drakemarshbrew.blogspot.com/

Current on Tap: Maple Ale, Blonde Lager. "Pils" Ale, Chocolate Sweet Stout, Hefe
Fermenting/Priming:
Projects:Strawberry-Rhubarb Hefe

Richard

Just going for a maltier base, hence the munich and vienna.
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Gil Breau

Right, but I know I've used vienna sparingly in a light beer and could immediately tell the difference. Same when I went to beerfest, vienna's the one malt I can distinctly notice for some odd reason....

But I've never tried it in a darker beer, that I know of. Adding RB's dryness would make it different, at least in my head...not in a bad way mind you. I'm definately interested in trying it out :)
My Brew Blog!
http://drakemarshbrew.blogspot.com/

Current on Tap: Maple Ale, Blonde Lager. "Pils" Ale, Chocolate Sweet Stout, Hefe
Fermenting/Priming:
Projects:Strawberry-Rhubarb Hefe

Richard

Drinking this now (yeah I know - blame S04 - it's been static-SG for 3 days despite only pitching it 6 days ago - I roused the yeast for the last three days straight and warmed it up for a DR).

Slightly drier than intended, but I didn't quite hit my numbers on brew day - the colder weather threw my mash down a few degrees. Still very nice; with a few tweaks I think this will become my "house stout".

Appearance: Near-black, with a coffee-crema-colored head. About one-two fingers of head which fades to  half a finger after a few minutes; does retain this faded head throughout drinking.
Smell: chocolatey, with a coffee background. Slight roastiness with a very small amount of estery character. No alcohol or diacetyl. Hops aroma is negligible, largely forced out of the way by the roastiness and esters.
Taste: much like the smell suggests; less acrid than many stouts - likely due to the Special III in place of the chocolate malt. Slight roastiness, but very smooth. Semi-sweet at the start, but dry at the finish. Malty throughout, but not excessively so - the chocolate and carafa special hold center stage. No alcohol hotness or diacetyl apparent. Hops are almost undetectable, woven around the darker, roasted flavours.
Mouthfeel: very silky, but not slick. Slightly thinner than desired, but to be expected given the mashing issues.
Drinkability: I've had two and if it wasn't a school night I'd have a whole bunch more; definitely a quaffable beer. Not nearly as heavy as many other stouts of the same alcohol level.
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Richard

Gil: I really think the vienna/munich combo are very much at home in this beer, but I'll let you decide when you try some on Saturday :)
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.