Home Brew Forum

I was itching to do an AG but I'm not really going to have time this weekend, so here's a quicky Extract to test out some of my new ingredients
The smells coming from the Pan are rather nice, lovely roasty aroma, and the Liberty hops smell really nice, fresh and zesty.

Rye Stout

Fermentables:
Hopped DME Light - 500 g
Dried Malt Extract Pale - 450 g
Dextrose Monohydrate - 200 g
Caramalt - 150 g
Roasted Barley - 150 g
German Roasted Rye Malt - 100 g
Crystal Rye Malt - 80 g

Hops:
Liberty 25g @ 60 mins (FWH)
Liberty 25g @ 15 mins

Final Volume: 12 Litres
Original Gravity: 1.041
Final Gravity: 1.013
Alcohol Content: 3.6% ABV
Bitterness: 38 EBU (will be higher due to the bag of hopped DME)
Colour: 160 EBC

No pictures as its hot and this is meant to be a quicky brew! I'll probably leave it to cool naturally overnight.

I'll probably pitch some s-04 in the morning

just made a brew with some liberty hops, got them off of that cheap guy on e-bay, smells lovely. Looking forward to working out what to do with the pilot hops I got from him!

I also bought a selection from the same ebayer, I bottled this on Thursday and it was tasting pretty good

Bottled this 16/07/09
Cracking open a bottle just now, its nice!
Can Stout do no wrong?!

It might be interesting to back off the Roasted barley a bit and increase the Roasted Rye further, it poured with a good head and its staying as I'm drinking, the bitterness is smooth with a good dry feel, plenty of body to it.

Another one to add to the AG list of brews to do

pdtnc wrote:Bottled this 16/07/09
Cracking open a bottle just now, its nice!
Can Stout do no wrong?!

It might be interesting to back off the Roasted barley a bit and increase the Roasted Rye further, it poured with a good head and its staying as I'm drinking, the bitterness is smooth with a good dry feel, plenty of body to it.

Another one to add to the AG list of brews to do

Excellent, I have never had a rye beer.

May give brewing one a go.

I really must try to make a stout. I'm not a regular stout drinker and from past experience, I'll need to buy a new piece of kit before brewing a stout.

bigger bucket?

Nah, a new toilet brush.

I'm glad you mentioned vessel size as that reminds me of a thread on here where someone was brewing Imperial Russian stout and came a little unstuck with volume and the quantity of grain, or was it temperature and quantity of grain? Yes I think that was it, the strike temperature was too low.
I'm tinkering with a recipe for stout. Last time I made a Guinness clone it was insipid and had overtones of Mackeson Stout which wasn't to my taste; a bit too biscuity for want of a better way to describe it. I'm after a caramely taste and a smoky flavour. BTW what is the dividing line between porter and stout?

Cheshire-cheese wrote:BTW what is the dividing line between porter and stout?

Not sure, I think someone mentioned late hops on here, if a Stout has late hops its not a stout...
I think its better to make drinkable beer without too tight a pigeon hole!
Since I've made two own recipe Stouts with so much depth of flavour I don't think I can go back to the Bland taste of Guinness etc

True enough, but if I had a tight pigeon hole, I mightn't need the loo brush

Stout with Extra Liquorice???

You might have something there, I could add a bit of liquorice root to the mash or the copper. The flavour might just work and it could give you a good run for your money.

pdtnc wrote:Not sure, I think someone mentioned late hops on here, if a Stout has late hops its not a stout...

Stout was originally a strong Porter. Where you draw the line between the two is anybody's guess. As long as it neck's down OK does it matter?