Stout recipe please

[weiht]

Are u planning to use the Irish ale yeast?

[Underground Joe]

S-04, it's what I've already got. Next time with a bit more planning I will go for an Irish yeast.

[seymour]

Nothing wrong with a Whitbread Stout.

[seymour]

Bump. So, Underground Joe, I know it's been awhile but did you end-up brewing your "basic stout" and if so, how'd it turn out?

Cheers!
-Seymour

[Barley Water]

Genrally speaking, I'm more of a porter kind of guy however this brewing season I have decided to do an Oatmeal Stout for fun. I haven't come up with a recipe yet (and I'll likely do my own thing just to make it sporting). First of all, I'll be using Ringwood yeast because I like the stuff and I plan to use the second generation on an Old Thumper clone. I don't want the beer to be too big, maybe an O.G. a little over 1.050 but I want it to be silky smooth. To that end, I was tenatively planning to use about 15% flaked oats, does anybody out there have experience using that much (I have read to keep the oats below 30% or you start getting astringency)? Unlike a certain brewer we all know, I don't use oats all that much but when I do, I usually toast them in the oven until I smell that oatmeal cookie aroma. I'm also big on using Bisquet malt in British beers 'cause, well....I just like the way it tastes. Anyway, I want the stuff to come off like a small meal in a glass; smooth, pretty heavy but not really sweet more than a dry stout but less than say a milk stout. Anyway, if anybody has some suggestions I'm all ears.

[orlando]

Nothing wrong with a Whitbread Stout.

Oh my oh my yes indeed. How about this one, turned out the best I've made? Admittedly the Hornbeam smoked malt is a stretch but brown malt would be a reasonable substitute, with a smidge of rauchmalt maybe.

Recipe: Blackheart (I've fallen for a monster)
Brewer: orlando

Style: Dry Stout
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 36.66 l
Post Boil Volume: 30.16 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.00 l
Estimated OG: 1.048 SG
Estimated Color: 76.5 EBC
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 87.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.200 kg Maris Otter (Crisp) (4.0 EBC) 80.8 %
0.500 kg Roasted Barley (1220.0 EBC) 9.6 %
0.200 kg Barley, Flaked (3.3 EBC) 3.8 %
20.00 g Admiral [16.56 %] - Boil 60.0 mins 32.7 IBUs
0.50 tsp Protafloc (Boil 15.0 mins)
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.2 Yeast
0.300 kg Brown Porter Malt (19c Hornbeam smoked)) 5.8 %


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 5.200 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.78 l of water at 72.8 C 66.7 C 60 min

Sparge: Fly sparge with 28.79 l water at 75.6 C

[orlando]

Genrally speaking, I'm more of a porter kind of guy however this brewing season I have decided to do an Oatmeal Stout for fun. I haven't come up with a recipe yet (and I'll likely do my own thing just to make it sporting). First of all, I'll be using Ringwood yeast because I like the stuff and I plan to use the second generation on an Old Thumper clone. I don't want the beer to be too big, maybe an O.G. a little over 1.050 but I want it to be silky smooth. To that end, I was tenatively planning to use about 15% flaked oats, does anybody out there have experience using that much (I have read to keep the oats below 30% or you start getting astringency)? Unlike a certain brewer we all know, I don't use oats all that much but when I do, I usually toast them in the oven until I smell that oatmeal cookie aroma. I'm also big on using Bisquet malt in British beers 'cause, well....I just like the way it tastes. Anyway, I want the stuff to come off like a small meal in a glass; smooth, pretty heavy but not really sweet more than a dry stout but less than say a milk stout. Anyway, if anybody has some suggestions I'm all ears.

If you use the recipe above, you will get the "silky smooth" beer you are after, though at less than 4% you might go higher with the flaked barley or substitute your toasted oats for them.

[Barley Water]

Yeah, that recipe looks like a dry stout to me. Most Oatmeal stouts have some crystal malt which of course is gonna jack up the ending gravity and give you a little more sweetness. I am however not adverse to making a dry stout, I think I would jack up the flaked barley to 10-15%. The advantage to going the "dry" route would be that I could make a smaller beer which might not be such a bad thing. I'm not really big on smoked beers but I could see adding a bit of Brown/Amber malt, it would add a distict flavor which could be really neat. I'm convinced that the trick to making a good brown porter is adding a bunch brown malt to the grist, should work for a stout also.

[orlando]

I'm convinced that the trick to making a good brown porter is adding a bunch brown malt to the grist, should work for a stout also.

And after all, that is how Stout began.

[Underground Joe]

Bump. So, Underground Joe, I know it's been awhile but did you end-up brewing your "basic stout" and if so, how'd it turn out?

Cheers!
-Seymour

Yeah I brewed it ages ago. Went down really well with friends, family and in particular my father in law. I keep meaning to make it again by then I keep having new ideas.

[seymour]

Bump. So, Underground Joe, I know it's been awhile but did you end-up brewing your "basic stout" and if so, how'd it turn out?

Yeah I brewed it ages ago. Went down really well with friends, family and in particular my father in law...

Sounds good, thanks for the update.

...I keep meaning to make it again by then I keep having new ideas.

I hear that! Happy brewing.