The To-do list!

[WishboneBrewery]

OK, so I'm definitely going to do a TT Landlord next, but I've almost run out of Stout... *Shock!* only 1 bottle of my 'Roasted & Crystal' Rye Stout left.
I've made 2 own recipe stouts that have been brilliant as Extract brews and will be brewed again as they were so bloody good.
But moving on and trying different things means not making the same thing twice, or at least not making the same thing twice too soon after the first time!

So how's this for a stout? I'm wondering what this will be like for a new recipe.

Code: Select all

No.3 Stout (bloody imaginative name!!!)

Fermentable	Colour	lb: oz	Grams	Ratio
Maris Otter	4.25 EBC	4 lbs. 6.5 oz	2000 grams	50%
Wheat Malt	3.5 EBC	1 lbs. 12.1 oz	800 grams	20%
Rye Malt	8 EBC	1 lbs. 12.1 oz	800 grams	20%
Roasted Barley	1220 EBC	0 lbs. 14.0 oz	400 grams	10%

Hop Variety		Alpha	Time	lb: oz	grams	Ratio
Northdown		8.3 %	90 mins	0 lbs. 0.7 oz	20 grams	33.3%
Fuggle		4.9 %	30 mins	0 lbs. 0.7 oz	20 grams	33.4%
Challenger		7.6 %	15 mins	0 lbs. 0.7 oz	20 grams	33.3%

Final Volume:	23	Litres
Original Gravity:	1.038	
Final Gravity:	1.011	
Alcohol Content:	3.5%	ABV
Total Liquor:	33.5	Litres
Mash Liquor:	10	Litres
Mash Efficiency:	75	%
Bitterness:	37	EBU
Colour:	165	EBC

[mysterio]

Why so much wheat ? Just seems way OTT, not saying it will be a bad beer, just quite unusual. If you tell us what you're trying to craft, then the task becomes easier.

Rye, OK, fair enough. Might be interesting.

I would divide up the 10% roasted barley and include other roasted grains, like chocolate malt, so you have about 10% dark grains altogether. Up to you though.

Three different hops, is this just to use up leftovers? Or is there something you're trying to achieve?

I would cut down the IBUs, too. With that gravity, and that amount of roast barley, its going to taste bitter. Be a man and bump up the gravity to 1.060

[WishboneBrewery]

Why so much wheat ? Just seems way OTT, not saying it will be a bad beer, just quite unusual. If you tell us what you're trying to craft, then the task becomes easier.

"Why so much wheat ?" that is due to looking at the 'Beamish Stout' recipe which includes it, I used Crystal Wheat (although lots different in flavour) in my 2nd stout.
Just something that will be different from the 3 stouts I have brewed before as extract brews (All of which were bloody fantastic) http://pdtnc.wordpress.com/2009/04/12/f ... -5-litres/ http://pdtnc.wordpress.com/2009/05/24/e ... ark-stout/ http://pdtnc.wordpress.com/2009/07/03/e ... rye-stout/ all distinctly Roasted with lots of complexity.

I would divide up the 10% roasted barley and include other roasted grains, like chocolate malt, so you have about 10% dark grains altogether.

OK, the vague thinking was 'Guinness' with just Roasted barley for the dark elements to keep things simple-ish.

Three different hops, is this just to use up leftovers? Or is there something you're trying to achieve?

I could probably limit them to 2 Hops, Northdown for bittering and either Fuggles or Challenger (Boadicea) for flavour, I've not used Northdown before and read it is comparable to Challenger, I should maybe do a 1-hop-brew with the Northdown so I can get an idea what its like.

I would cut down the IBUs, too. With that gravity, and that amount of roast barley, its going to taste bitter. Be a man and bump up the gravity to 1.060

My previous stouts have all been around this IBU's so I know it goes down well And its only a 3.5% so I can drink more of it

I've got another experiment planned with 3 one hop brews using just Pale, Torry, and substituting out 1kg pale for either Amber, Brown or Mild Malt.. hopefully this way I'll get to learn more about different malts and hops at the same time.

[mysterio]

Sounds like you know what you're doing, don't let me put you off, should be a good beer

[WishboneBrewery]

Sounds like you know what you're doing, don't let me put you off, should be a good beer

I wouldn't go as far as to say that!
Maybe I will reduce the Wheat malt a bit
Would you think that the mix of Wheat and Rye malts in this would require some Oat husks or Rice Hulls or something for the mash?

How's about...

Code: Select all

No.3 Stout
Fermentables
Maris Otter	4.25 EBC	5 lbs. 4.8 oz	2400 grams	57.2%
Rye Malt	8 EBC	1 lbs. 12.1 oz	800 grams	19%
Wheat Malt	3.5 EBC	0 lbs. 14.0 oz	400 grams	9.5%
Roasted Barley	1220 EBC	0 lbs. 14.0 oz	400 grams	9.5%
Flaked Barley	3 EBC	0 lbs. 7.0 oz	200 grams	4.8%

Hops
Northdown	Whole	8.3 %	90 mins	0 lbs. 0.9 oz	25 grams	50.4%
Boadicea	Whole	7.9 %	15 mins	0 lbs. 0.9 oz	25 grams	49.6%

Final Volume:	23	Litres
Original Gravity:	1.040	
Final Gravity:	1.012	
Alcohol Content:	3.6%	ABV
Total Liquor:	33.7	Litres
Mash Liquor:	10.5	Litres
Mash Efficiency:	75	%
Bitterness:	35	EBU
Colour:	165	EBC