working on an oatmeal stout for the next batch. this will be pitched on top of the yeast cake from an irish red that's just about to go into keg.
I'd like to get a little feedback on it and some suggestions on hops:
8# 2-row
1.25# flaked oats (11% of grain bill)
1# chocolate (9%)
1/2# roast barley
then I'm either think of .5 lb biscuit or .5 lb crystal
OG 1.054, projected FG 1.014 color:36
I'd like to target a silky smooth stout, not overly sweet, not dry,.. but that silky smooth, little bit of dry finish. I'm leaning towards willamette or EKG (both of which I have, hence no mail orders) (I have cascades, simcoe, fuggles, EKG, Tettnang and willamette and northen brewer)
with an OG of 1.054 I'd like to target around 23 to 25 IBU to shift the balance towards the malt side of balanced
I like English hops with English beers, so I do something like 2 oz EKG for 60 minutes, 1 oz Fuggles for 20. Stouts really shouldn't have any hops aroma so I wouldn't add anything at flameout.
I do too.. and EKG and fuggles are some of my favorites. I am just trying to figure which.. I guess we can also call willamette an english style hop.
in looking at hop discriptions and trying to figure one to use, I know there shouldn't be hop aroma/flavor, but if fuggles are listed as spicy and EKG as floral, how much of that will come thru in the finished beer vs a vis just bitterness to balance the malt.
I might just make it with EKG and see how it turns out. .then do the next batch with something else..
Originally posted by treydogg I was thinking about brewing this beer. Do i just double everything even the puree if I want 5 gallons?
Sorry, haven't been to the forums in a while, but yet, just double up and brew away. I'm going to be brewing a bigger batch of this in early fall for winter consumption.
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Primary: empty
Secondary/Tertiary: Outlaw ESB, Summer Citrus Ale
Just Bottled: Barnyard Black Ale
Next up: Summer Unnamed Saison
I am thinking about adding some baker's chocolate to my stout in the secondary. Any ideas on how much would be a good amount for 5 gallons? We have a scale to weigh it.
Also, my friend has fresh vanilla beans (he's a chef), and we were thinking about adding 1-2 of those also.
I use both in my Imperial stout, but I have an all Fuggles ESB that's pretty damn tasty. The next English ale I brew I may just use the EKG.
Corky, can you post or pm me your Fuggles ESB recipe? I'm doing one in March so I'd like to compare.
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Primary: Belgian Dark Strong
Secondary: Flanders Red 10, Flanders Red 08/09
Bottle Conditioning: Cyser
Kegged: DIPA
Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine
This is a variation on one that Boerne posted a couple of years ago. It's for my wife, and she likes the bitterness of the malt, as opposed to the hops.
Pretty Magnificent Stout(PMS)
16lbs 2 Row
2lbs Aromatic
1lb Chocolate Malt
.75lb Black Barley
.75lb Special B
1lb Baker's Chocolate powder(boil)
2oz Williamette(90 minute)
1oz Williamette(30 minute)
Irish Ale Yeast
10 gallon recipe
90 minute boil
I am using the Williamette, because I just happened to have 3 extra oz. I don't want this beer to have a high ABV, and I want it REALLY chocolatey. I'm also considering a couple of vanilla beans into secondary.
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"I have a dragon in my garage" - Carl Sagan
I'd be a little concerned about adding chocolate powder into the boil, fearing that it would stick to the bottom of the kettle and scorch there, adding a bitterness I don't think anyone would enjoy. I've never tried it, so I'm more than willing to stand corrected if someone can verify they've done this without adverse results.
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On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
Primary: Holiday brew
Secondary: Alt
Keg Conditioning: Big Muddy Monster clone attempt, RyePA, Honey Koelsch
On tap: Okto, , Bourbon Stout, Dunkelweizen, Tastebuddicide
Bottled: Mead, Quad Rajet, Granola Bar Braggot
Too much of everything is just enough.
- J. Garcia
This is a variation on one that Boerne posted a couple of years ago. It's for my wife, and she likes the bitterness of the malt, as opposed to the hops.
Pretty Magnificent Stout(PMS)
16lbs 2 Row
2lbs Aromatic
1lb Chocolate Malt
.75lb Black Barley
.75lb Special B
1lb Baker's Chocolate powder(boil)
2oz Williamette(90 minute)
1oz Williamette(30 minute)
Irish Ale Yeast
10 gallon recipe
90 minute boil
I am using the Williamette, because I just happened to have 3 extra oz. I don't want this beer to have a high ABV, and I want it REALLY chocolatey. I'm also considering a couple of vanilla beans into secondary.
1 comment 1 question:
comment: 2 lbs of aromatic and 3/4 lb of Special B seem off for a Stout. My tastes wouldn't lead me to want raisins with my stout so the Special B seems weird to me. I also think the 2 lb of aromatic might be a bit much.
question: Have you run the PMS title by your wife?
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RDW, the worst that can happen is that you have to actually 'buy' beer.
Drinking: Coal Porter, American Amber
Primary:
Secondary: Saison
Conditioning: Pale Ale, Bohemian Pilsner Lager
In queue: Orange Tripel, Imperial Stout, IPA
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.5 17.00 lbs. Pale Malt(2-row) America 36.00 2
1.8 0.38 lbs. Black Malt Belgium 30.00 550
1.2 0.25 lbs. Honey Malt Canada 30.00 18
1.2 0.25 lbs. Flaked Barley America 32.00 2
4.7 1.00 lbs. Roasted Barley Great Britain 29.00 500
4.7 1.00 lbs. Special Roast Malt America 33.00 40
4.7 1.00 lbs. Wheat Malt America 38.00 2
2.3 0.50 lbs. Rice Hulls America 0.00 0
Potential represented as Points per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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2.00 oz. Amarillo Gold Whole 9.50 71.8 90 min.
1.00 oz. Yakima Goldings Whole 4.40 7.7 30 min.
1.00 oz. Yakima Goldings Whole 4.40 4.0 15 min.
Linear Mode
