like licking a firepit?

[subfaction]

Hi Guys,

Just after a quick check over my first stout recipe, is there too much roasted and black malt in here?
I'm after a stout that's complex and interesting without the "I just licked a firepit" vibe...


Recipe: AG#010_Stout
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Batch Size (fermenter): 25.00 l
Estimated OG: 1.048 SG
Estimated Color: 66.9 EBC
Estimated IBU: 39.5 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.5 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
3.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 60.3 %
1.00 kg Barley, Flaked (3.3 EBC) Grain 2 15.9 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 3 7.9 %
0.50 kg Roasted Barley (591.0 EBC) Grain 4 7.9 %
0.30 kg Black (Patent) Malt (985.0 EBC) Grain 5 4.8 %
0.20 kg Wheat Malt, Bel (3.9 EBC) Grain 6 3.2 %
50.00 g Fuggles [3.68 %] - Boil 60.0 min Hop 7 16.6 IBUs
20.00 g Challenger [8.12 %] - Boil 60.0 min Hop 8 14.7 IBUs
50.00 g Fuggles [3.68 %] - Boil 15.0 min Hop 9 8.2 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 10 -

Total Grain Weight: 6.30 kg
Mash Schedule: BIAB, Medium Body 66.7c for an hour.

thanks in advance!

.sub

[orlando]

Looks OK to me but should be quite chewy with 1.5k of flaked barley & oats, with wheat malt as well you might get a stuck mash, either way it will be an interesting brew . Your mash temp is fairly low though so that may help and sparging fairly hot will too.

[killer]

I agree it might be quite grainy with the amount of oats and flaked Barley. Personally, I would add a little less Flaked barley and change the black malt for chocolate malt.

[subfaction]

Thanks for the responses guys, I don't have much in stock, no chocolate or crystals, this is a use up brew!
Not too concerned about stuck mash as I'm doing BIAB, first run of the PID RIMS system too...

So I might dial down the black malt say add 100g as I don't want this too overpoweringly ash-like, and looking around it sounds like most stouts have 500g of either roast barley or black malt, I haven't seen the two combined... thoughts?

Water is heating now!

[orlando]

Dial it down and use both. There, you can blame me.

[subfaction]

Ok 200g of black, what the hell it will still make beer!

[killer]

Ok 200g of black, what the hell it will still make beer!

It will of course !

Interested to see how it turns out. My take on these malts is that black malt is a more "burnt" version of roast barley, it adds less complexity i.e coffee and chocolate flavours...
I do find that Flaked barley adds a very cereal/ grainy flavour especially in the quantities you propose - so if you like that your recipe is spot on...
Intrigued by your BIAB PID RIMS setup. I BIAB at the moment though my 3V 100L upgrade is almost done. Been considering the possibility of a 100L BIAB setup, though obviously it's not without it's challenges.

[subfaction]

Just mashing out now, it's the first run on my pimped buffalo. I've basically added a pid, and pump to recuirculate, with an inline temp probe. I'll get pics up once this brew is done, I'm sure there's room for improvement, so would quite like the minds of jbk to take a look!

[Morten]

Just mashing out now, it's the first run on my pimped buffalo. I've basically added a pid, and pump to recuirculate, with an inline temp probe. I'll get pics up once this brew is done, I'm sure there's room for improvement, so would quite like the minds of jbk to take a look!

Sounds like a nice setup!

Do you also have a heat source in there?

[subfaction]

Just the standard buffalo concealed element.
The mash/ cooling wort goes through a mesh hop filter, out the ball valve, through a solar pump back into the top of the buffalo.
I use a stainless sieve to keep the bag off the bottom, and plug the buffalo into the pid. The temp probe is fitted just after the ball valve in a t-fitting.
It seems to work quite well, although I'm suspicious of the probes accuracy.
The return is a loose hose secured with washing line clips, so next I need to figure out a proper return manifold.

[subfaction]

Quick update on this, until the last week or so it's had an over yeasty taste to it. Now this has dropped out, I guess due to the lower temps in the garage. It's turned out really nice, good roasty tones, black as ink, great head, touch on the sweet side as expected with the fullers yeast, nice. Might be tempted to brew again with a different yeast to see the difference of a drier version .