Stout recipe please

[6470zzy]

Sounds as though he is after just clean bittering..........so one addition 60 minutes, Magnum is brilliant for clean bittering if you have them.

Cheers

[Underground Joe]

But how much difference can you taste in stout? I always brewed hoppy American style beers so I understand bittering, flavoring and aroma additions but would you really dry hop a stout and can you actually taste the subtle differences between hop varieties. Obviously the difference between some hop varieties is more than subtle. I'm not being argumentative, I trying to expand my knowledge. Or we could back to discussing eighties arcade games.

[Underground Joe]

Sounds as though he is after just clean bittering..........so one addition 60 minutes, Magnum is brilliant for clean bittering if you have them.

Cheers

I wouldn't say I'm necessarily after clean bittering, I don't know what I want to be honest, just a nice stout. I've only done about eight all grain brews and I thought it was about time I did something dark. I'm sat down at the moment drinking a very nice American amber that came out a bit stronger than intended which I think this is my darkest beer to date.

[6470zzy]

I don't know what I want to be honest, just a nice stout.

Ah........... so now you need to start at the beginning and decide just what sort of a stout you are looking to brew Are you familiar with the various styles?

Cheers

[Underground Joe]

I don't know what I want to be honest, just a nice stout.

Ah........... so now you need to start at the beginning and decide just what sort of a stout you are looking to brew Are you familiar with the various styles?

Cheers

That's right, and stout wise I need educating. Any pointers towards commercially produced stouts of varying styles would be appreciated.

[DaveyT]

Worked it out:
http://www.hopandgrain.com/recipeSearch ... re%20Stout

This is my first stout attempt and I'm finding it very useful. As Seymour mentioned, lots of depth with crystal, choc and rb malts. The hops are an interesting one. I think the EKG add a nice touch here.
I'm sure you'll get round to making another stout sooner or later so just go for one now and try another another time.

David

[6470zzy]

Lion Stout is a favourite of mine, it is a Foreign Export Stout

St Peter's Cream stout is a Sweet or Milk Stout

Samuel Smith's Oatmeal Stout

There are 3 to get you going on with your choices and deciding what your palate desires

Cheers

[seymour]

I understand bittering, flavoring and aroma additions but would you really dry hop a stout and can you actually taste the subtle differences between hop varieties. Obviously the difference between some hop varieties is more than subtle.

I think so, yes, though the differences are subtle, yes. I like a little extra hop flavor and aroma even in my stouts, but that's something you'll work out for yourself after a couple batches...

I think you're just psyching yourself out now. You asked for a basic stout recipe. You've surely tasted the mainstream ones: Guinness, etc. The recipes we gave you are what you know and love plus some basic enhancements. Taste everything you can get your hands on, obviously, but in the meantime brew this baseline and tweak from there.

[Underground Joe]

I think you're right, start basic and work from there, exactly what I didn't do when I started all grain four months ago.

[Underground Joe]

Lion Stout is a favourite of mine, it is a Foreign Export Stout

St Peter's Cream stout is a Sweet or Milk Stout

Samuel Smith's Oatmeal Stout

There are 3 to get you going on with your choices and deciding what your palate desires

Cheers

My local farm shop sells a wide range of St Peters so I'll look pick up their stout next time I'm passing. To be honest I've found their other beers I've tried quite a let down but a stout is very different to an IPA and a red ale do I'll try it with an open mind. I really want to find a really nice beer they make because I like their bottles.

[seymour]

I think you're right, start basic and work from there, exactly what I didn't do when I started all grain four months ago.

Well, well, there are many paths... It's definitely not a right-or-wrong situation. You're learning with each batch, and hopefully drinking some decent homemade beer in the meantime.

[weiht]

I think different bittering hops are noticeable even in a stout, and definitely dry hopping. There were times where I've used magnum and it's excellent for new stout drinkers, but its like the ibus/bitterness isn't hitting the mark for me. I like a firm earthy/herbal bitterness for my dark beers, which is why i use hops like fuggles nugget northern brewer perle.

If u dry hop with american citrusy hops or NZ fruity hops, its definitely gonna stick out like a sore thumb. U'd be marked down for being too roasty of a BIPA.

[Underground Joe]

After checking my stock this is what I'll be brewing on Monday. I've only recently ordered a load of hops and grain so I'm going to have to go with what I've got except for the oats which I'll get from a supermarket.

Recipe specifics:

Style: Irish Stout
Batch size: 42.0 l
Boil volume: 52.9 l
OG: 1.055
FG: 1.014
Bitterness (IBU): 36.4
Color (SRM): 34.0
ABV: 5.5%

Grain/Sugars:

8.50 kg Pale Ale Malt, 78.4%
0.84 kg Roasted Barley, 7.7%
0.50 kg Wheat Malt, 4.6%
0.50 kg Flaked Oats, 4.6%
0.50 kg Crystal 150L, 4.6%

Hops:

70.00 g Bramling Cross (AA 6.9%, Whole) 60 min, 25.2 IBU
30.00 g Bramling Cross (AA 6.9%, Whole) 15 min, 5.4 IBU
30.00 g Challenger (AA 7.5%, Whole) 15 min, 5.8 IBU

[seymour]

There you go. Now that is good "basic" stout I think we'd all enjoy. A little extra bready and full-bodied from the wheat, a little extra caramelly and fruity from the caramel, a little extra creamy and smooth and nice-looking from the oats, with a heartier dose of interesting English hops. Good job assimilating the information, Joe!

[Underground Joe]

Cheers Seymour, I'll keep you posted, I might even take some pics and do a brew day.