Stout Recipe

[Matt12398]

Has anyone got a stout recipe they'd share? I'm thinking dark and malty rather than Guinness clone.

I've got black malt, roasted barley, chocolate malt, flaked barley, amber malt, bit of brown malt, dark crystal, medium crystal and light crystal. Basically I should have any of the malt and adjunct combinations required for most recipes.

[oz11]

I've done the single stout porter from brewing tv a couple of times with good results.

[killer]

I made a 6% stout with

70 % MO
5% Sugar
5% Crystal 150
5% Munich (Not sure why)
5% Chocolate malt
5% Roast malt
5% Oats (or 5% flaked barley the second time)

I think I used the Guinness yeast funnily enough (my dad used to brew for Guinness), though a similar beer with nottingham turned out very similar. I bittered to 35/ 40 IBU with target, no late hops. I mashed at about 64 because any higher and it finished quite high and a little chewy. I also used Parisian water which is reasonably close to Dublin water. I didn't treat the mash water but I added a little CRS and CaCl2 to the sparge water to bump up the chloride. Turned out well... I'm not a fan of a lot of flaked barley (typically 20% for guinness clones - gives too much of a cereal flavour). This beer was more malt/ roast than cereal.

[Matt12398]

Oz's looks good but I do fancy yours killer.

I'd probably reduce the ABV a bit as everything I've brewed lately has been about 6% or over and people seem to think that at that strength they need a mixer and ice. Maybe if I did I could leave out the sugar?

Did you put that together yourself or is it a combination of preexisting recipes?

[killer]

It was my recipe, taking into account some slightly less successful stouts I had brewed before. Like you I wanted a malty stout and didn't want too much cereal or overpowering roast/ burnt flavour. I find the crystal 150 can give nice toffee notes. I pushed it to 6% because I wanted to age it a little bit and I only brewed about 12L. No doubt you could leave out the sugar and just brew to say 4.5/ 5 %

[Fuggley Duckling]

I also posted this in the other recent stout thread. It is a slightly malty dry stout with subtle toffee and more hop flavour/aroma.

Bramling X Stout

Brew length - 23L
OG - 1.042
IBU - 46.5
Boil - 60min
Mash - 90 min @ 151 deg F

Gladfield Ale Malt 3.25kg (70%)
Flaked Barley 735g (15%)
Roasted Barley 345g (7%)
Dark Crystal 200g (4%)
Munich 200g (4%)

Pacific Jade (AA-14%) 25g @ 60min (29.9 IBU)
Bramling Cross (AA 4.9%) 35g @ 30min (11.3 IBU), 35g @ 10min (5.3 IBU), 30g @ flame out

Yeast - US05

[Matt12398]

I've decided to make this a milk stout. It's not something I've brewed before so I'm wondering if it's just a case of picking the recipe and adding lactose to it or if it needs to be adjusted a bit.

[killer]

I've never brewed one but remember to take into account the non-fermentability of the lactose. So I would work backwards i.e remembering that you will have x gravity points "extra" from the lactose after fermentation. So if you want a 1012 beer, and you will get say - 4 points from the lactose - brew a beer that will typically finish at 1008. I'd also say to start on the lower end for the first time. I've heard 300g in 23L can be a bit much, especially for a lower alcohol beer. Are you aiming to mimic a particular beer ? I've tried a few milk stouts and not been super impressed (so far).

[Matt12398]

I'm not looking to mimic a particular beer. I just want a bit of sweetness and body. Good advice though.

[cazabrew]

Hi
I am a beginner to home brew and the recipes sound delicious, but are they complicated to brew. I like Oatmeal (favs Tryst Carron Stout and TSA Glencoe Stout) and chocloate (fav titanic choc and vanilla). Are these difficult to make? Do you need to be an experienced brewer to make these. Can you recommend somewhere to get all the ingredients in one go wothout having to shop around?

[Belter]

Entirely depends on your water composition. With our soft water you need to meddle a lot. With waters high in alkalinity then you'd find a stout easier than a pale ale.

[cazabrew]

I'm in Scotland and we have hard water? How do I find out the water levels? I have made a couple of kits and like St Peters Cream Stout which is lovely and their pub the Jerusalem Arms in London is well worth a visit, but fancied experimenting.

[Belter]

Alkalinity doesn't matter with a kit as the mash has been done for you.

I'd suggest giving it a go.

You can get your water tested by sending a sample off to Murphys and Sons

[cazabrew]

Can you recommend a good recipe or try the one of the ones above?

[seymour]

I'd say any of the above stout recipes would be great. I'm not a fan of Munich malt in UK styles, but that's a very minor quibble.

If you enjoy the Guinness conception of stout, that's easy: pale malt + flaked barley + roasted barley.

Here's a very simple and popular homebrew clone recipe from a leading US supplier:
http://www.northernbrewer.com/documenta ... hStout.pdf

It calls for a single bittering hop addition, in this case Cluster, but you could really use any hops you like.