Need a Stout Recipe

[DeadFall]

I was meant to be searching the forums/net for a recipe in time for a shop at LHBS after work today, but I was just too busy. So I came home with

1kg chocolate malt
.5kg munich
.5kg oats
.5kg amber

Nottingham yeast

100g of Brambling cross.

I have plenty of MO an, some torrified wheat and some crystal + various hops.

I'm after a stout recipe that I can make from that. I'm highly tempted to add some lapsong souchong for some tea & smoke. I'm looking for around 6% and prefer my stouts to be towards the dry side of the style.

[CestrIan]

I would go with something like this

5Kg MO
0.5Kg Munich
0.5Kg Oats
0.2Kg Crystal
0.2Kg Choc
0.2Kg Amber

Should be about 6% ABV for a 23L brew, depending on your efficiency.
If you like it dry then don't add any crystal. I like a bit of special B in my stouts, but this should turn out great. Hop to 35-45 IBU - 60g of Bramling cross (@ 6%AA). No or low late additions (max 20g of hops) Go easy on the amber or it will take a long time to mellow out. It will take a while anyway. if you make this now it should be perfect by Christmas.

[DeadFall]

I would go with something like this

5Kg MO
0.5Kg Munich
0.5Kg Oats
0.2Kg Crystal
0.2Kg Choc
0.2Kg Amber

Should be about 6% ABV for a 23L brew, depending on your efficiency.
If you like it dry then don't add any crystal. I like a bit of special B in my stouts, but this should turn out great. Hop to 35-45 IBU. No or low late additions (max 20g of hops) Go easy on the amber or it will take a long time to mellow out. It will take a while anyway. if you make this now it should be perfect by Christmas.

Thanks mate Might split, 1/2 as is, 1/2 with some lapsong souchong tea.

[CestrIan]

Lapsong souchong should give a nice smoky pine flavour. Sounds nice! Would be interested to know how much you need to add to start to get taste and aroma in the beer. I drink a lot of green and white tea, but never considered putting it in a beer before. Let us know how it turns out. I grew my own bergamot this year and dried the leaves and I add 1/2 a teaspoon to a pot of green tea to make it citrusy like an earl grey. Never considered it before, but you've got me thinking, I might try bergamot in a pale ale. It's very orange/lemony.

[DeadFall]

I've been thinking about an earl grey infused beer too. When I was making a lot of wine I made a few batches of apple wine with early grey and it came out pretty good.

[john_drummer]

to make 23L OG 1045, FG 1011, bitterness 31.6 IBU, Colour 68.2 EBC

Grain:
3855g Pale malt
568g Chocolate malt
219g flaked oats
219g Torrefied wheat
110g black roasted barley
110g cocao powder

mash 60 mins at 68degC, boil 90 mins

Hops:
Fuggles 44g @ 90 mins
Fuggles 11g @ 10 mins
Fuggles 11g @ 0 mins

ferment with Danstar Nottingham yeast, rehydrated as per instructions

[DeadFall]

Don't have roasted barley. Forgot to get some.

[seymour]

Bump. So, did you end up brewing your stout?

[DeadFall]

4.50 kg Pale Malt, Maris Otter (5.9 EBC)
0.50 kg Chocolate Malt (886.5 EBC)
0.50 kg Munich Malt (17.7 EBC)
0.50 kg Oats, Flaked (2.0 EBC)
0.20 kg Wheat, Torrified (3.3 EBC)
0.15 kg Amber Malt (43.3 EBC)
0.10 kg Crystal Malt (130.0 EBC)
60.00 g Bramling Cross [6.40 %] - Boil 60.0 min Hop

Soaked 200g coffee with just enough water to make it runny and drained through a filter paper. I added this at the same time as the priming syrup. Bottled at the weekend.

[seymour]

Wow, very nice! Can't wait to hear how the conditioned bottles taste. Thanks for sharing.