extract stout recipe plz

[lee1]

hi all been brousing wheelers book but found there is no extract stout recepie have you any suggestions thanks lee oh and by the way what yeast to use

[seymour]

SEYMOUR STOUT - BASIC EXTRACT RECIPE

5.25 lbs = 2.38 kg, Dry Malt Extract /Spray Malt, pale or amber
.75 lb = 340 g, Brown Malt or Crystal Malt, or better yet, toast up some of your own
.75 lb = 340 g, Roasted Barley or Black Malt
.5 lb = 227 g, Unmalted grain of your choice: porridge oats, flaked barley, torrified wheat, etc.

Ideally, you'll need a big kettle so you can do a full wort boil. Heat about 3.5 US gal/3 Imperial gal/13 L to 154°F/67.8°C, place your grains in a permeable bag/ball and steep for 40 minutes. Remove grains, stir-in malt extract, fill to 6 US gal/5 Imperial gal/22.7 L, or at least as full as you can in your kettle, with some headroom leftover to prevent a messy boil-over. Raise to a boil.

BOIL 60 minutes

.7 oz = 20 g, Goldings, 60 minutes
.7 oz = 20 g, Fuggles, 60 minutes

Chill as quickly as possible, transfer to fermentor. If necessary, top-up with sanitized water to approximately 6 US gal/5 Imperial gal/22.7 L, record OG, aerate, pitch yeast.

YEAST: English or Irish ale yeast of your choice. Liquid Wyeast 1084 and White Labs WLP004 are believed to be the Guinness strain, but your favorite ale strain dry packet will work fine too: S-04, Windsor, Fullers, Nottingham, Coopers, Muntons, etc. Show some pride; please resist using US-05/Chico.

FERMENT warmish at 67-70°F/19-21°C, a submersible aquarium heater will help this time of year.

After at least 2-3 weeks, rack-off, record FG, prime and fill cask or bottles.

This should yield an Original Gravity around 1.058, and end-up around 5.7% ABV, with a nice kick. Very dark colour with creamy, long-lasting off-white foam and lace. Flavors and aromas of husky grains, freshly baked bread, blackened toast, caramel, fruit. Full-bodied, creamy mouthfeel, lingering bittersweet aftertaste.

[ArmChair]

That looks like a cracking mix there,

Instead of .5 lb = 227 g, Unmalted grain of your choice: porridge oats, flaked barley, torrified wheat, etc.
Would i be able to used 227g of Chocolate Malt? or would this be over powering?

[Dave S]

That looks like a cracking mix there,

Instead of .5 lb = 227 g, Unmalted grain of your choice: porridge oats, flaked barley, torrified wheat, etc.
Would i be able to used 227g of Chocolate Malt? or would this be over powering?

You might be overdoing the dark malts there. The unmalted grain imparts a nice grainy taste and is also good for head retention.

[ArmChair]

Thanks for your quick responce dave, What about knocking the Barley on the head and changing it to Chocolate malt, or will this leave to many dark malts ago?

[seymour]

That looks like a cracking mix there,

Instead of .5 lb = 227 g, Unmalted grain of your choice: porridge oats, flaked barley, torrified wheat, etc.
Would i be able to used 227g of Chocolate Malt? or would this be over powering?

Adding Chocolate Malt is an excellent idea. That's the fun of this basic recipe, you can tweak it all kinds of ways. However, I'd take-away from the brown/crystal or R.B./B.M. percentages, not the unmalted percentage. It's my firm belief the unmalted grain leads to full body and mouthfeel, head retention and lace, preventing it from attentuating too far and becoming harsh, thin, and watery.

[edit: Dave S beat me to it, but it sounds like we're in perfect agreement, though on the other hand, I think it's hard to put too many dark grains in a stout. As long as you've got a fermentable enough pale base, the rest just makes it blacker and blacker and more complex. Have fun with it.]

[ArmChair]

Thanks lads,

Im going to give this a bash at the end of the month, along with your Saltare Clone

[seymour]

Best of luck, and happy brewing!

I don't know where you live, or if you're even interested in uprading to all-grain, but this sounds like a really great used kit in County Durham:
/viewtopic.php?f=8&t=56892

[Dave S]

That looks like a cracking mix there,

Instead of .5 lb = 227 g, Unmalted grain of your choice: porridge oats, flaked barley, torrified wheat, etc.
Would i be able to used 227g of Chocolate Malt? or would this be over powering?

Adding Chocolate Malt is an excellent idea. That's the fun of this basic recipe, you can tweak it all kinds of ways. However, I'd take-away from the brown/crystal or R.B./B.M. percentages, not the unmalted percentage. It's my firm belief the unmalted grain leads to full body and mouthfeel, head retention and lace, preventing it from attentuating too far and becoming harsh, thin, and watery.

[edit: Dave S beat me to it, but it sounds like we're in perfect agreement, though on the other hand, I think it's hard to put too many dark grains in a stout. As long as you've got a fermentable enough pale base, the rest just makes it blacker and blacker and more complex. Have fun with it.]

Oh I don't know, Seymour, there must surely be a point of diminishing returns on the dark malt additions. I often brew a Guinness clone, (drinking a glass of it right now as it happens) and it takes 500gm roast barley in a 23 l brew. I could imagine that much more RB would just increase bitterness to a not very tasty level.

[seymour]

I'm not convinced. Maybe too much Roasted Barley would make it too roasty--i.e. too much of that one-dimensional charred grain bitterness--but bear in mind roasted barley is unmalted, it's not technically a true dark malt. In my opinion, adding some brown malt, chocolate malt, and/or black malt to the existing roasted barley can be a very cool thing. Guinness, by the way, is nowhere near the darkest of stouts. More complex examples are opaque, impenetrably black and look just like used motor oil when poured into your glass.

Another historical argument: Porter (the style upon which Stout is based) was originally brewed of 100% brown malt. From what I understand, the switch to 95% pale/5% black (give or take) was all about cost-savings, not taste.