Feeling in a bit of a stout mood...pls critique.

[LM600]

Hi All,

I've been mostly brewing smash lagers using lager malt, saaz and either Brewlabs Belgian or Bavarian yeasts. I have been more than happy with my efforts but want to now try something different....a stout.

I have brewed the Burton Bridge Top Dog clone and liked this and will possibly fall back onto this but I do want to try my own recipe.....this is the idea I have come up with, please feel free to pull apart!

25ltrs

3.5kg MO
1kg Torrified Wheat
250g Chocolate Malt
250g Roasted Barley
25g Challenger @ 60 mins

Cheers!

[Scotty]

I would knock the roasted barley down to about 200g or less and add a little amber malt. Too much roasted barley will taste like eating a jar of freeze-dried coffee. Looking at your recipe, you're aiming for an OG of 1.046? If so, if it were me I would up the hops to around 30-35 IBU's. I would then use Safale S-04 or similar as you don't want to dry the beer out too much.

[Blackaddler]

I think that flaked barley would be better, if you have it, rather than torrefied wheat.

[Barley Water]

+1 on the flaked barley. Actually, I would add as much as 2 pounds as I am always looking for the smooth, creamy mouthfeel if at all possible. Also, I had decent luck with the four shades of stout recipe you can find floating around on this forum (although of course I modified it when I made it).

[Blackaddler]

I would add as much as 2 pounds

1kg would be plenty, then [2.2lbs]

Aim for 20% flaked barley, if possible. I recently brewed a stout with the flaked barley that I had left [which came to about 17%], and made up the difference with oats. It ended up fine, but wasn't quite as good.

I might try the even split of chocolate and roasted myself, next time, as I wouldn't mind a little more chocolate in the flavour.

[Scotty]

I think that flaked barley would be better, if you have it, rather than torrefied wheat.

Reading back on my post, I failed to mention the torrefied wheat. Whoopsie!

[LM600]

Thanks for the input Guys