Beamish Stout

[RabMaxwell]

Hello all i am also going to make my Beamish Irish Stout the recipe asked for 10 % wheat malt but haven't got any. I have torrified wheat / malted oats / flaked barley i want to add 5% oats to use them up. But for the other 5 % should i add torrified wheat of flaked barley. Either will probably make a nice beer but it's nice to get other peoples opinions. Cheers

[Aleman]

Flaked barley is more traditional in an Irish stout (In the sense that tradition means only the last 40 years or so )

Its also nothing to do with the fact that I don't like the flavour contribution of torrified grains

[RabMaxwell]

I was thinking the flaked barley would be the best choice also excellent for head formation & retention. I want to devise a few more recipes using some flaked maize & or flaked barley as i can buy them very cheap from a horse feed supplier. With the current price of malt barley & as it likely will never go back down the way in price may be a good option

[TAXMACKEM]

Where did you get the recipe Rab? Been looking for a good one for Beamish---

[roger the dog]

Hi Taxmackem, this is from BYOBRAAH

Beamish Irish Stout

23L O.G. 1039

2850g Pale Malt
205g Chocolate Malt
405g Roast Barley
610g Wheat Malt

Mash @ 66°C for 90 mins

At start of boil :-

31g Northdown Hops
33g Hallertau Hops

90 min. boil

1013 Racking gravity

3.5% ABV

[Calum]

Unfortunately, I've never had a good pint of Beamish. However, it has been about 18 years since I had a pint. They used to have it in the Glasgow Tech Union in the late 80s but it was, to be honest, shocking.

Rab, I'm sure yours will be more representative to what actually leaves the brewery.

[subsub]

Unfortunately, I've never had a good pint of Beamish.

Never been to Cork then

[RabMaxwell]

I have very soft brewing water my stouts still come out very good indeed i leave all the darker grains out until nearly the end of my mash to stop my mash Ph getting to low. And when served cool under 30 psi of 70 /30 it sure is lovely Yummy

[TAXMACKEM]

Many thanks for recipe Roger,havent been on in a while, its now noted

[roger the dog]

My pleasure TM