I'm brewing a clone recipe of KBS provided by the brewmaster at Founders (as soon as I'm done making a 10 gallon starter for it) and it calls for debittered black malt as well as some 120L, roasted, and chocolate. In this case, there's also coffee, real chocolate and bourbon soaked oak chips. Maybe the debittered allows other flavors to come through without overpowering?
I'm brewing a clone recipe of KBS provided by the brewmaster at Founders (as soon as I'm done making a 10 gallon starter for it) and it calls for debittered black malt as well as some 120L, roasted, and chocolate. In this case, there's also coffee, real chocolate and bourbon soaked oak chips. Maybe the debittered allows other flavors to come through without overpowering?
From my personal experience with DE-bittered black, it seems to have a very mild flavor when compared to standard black patent malt, it still has that nice black malt flavor but as you would expect from the name it lacks the "bite" normally found in black malt.
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The mind is like a beer, it does the most good when it is opened.
I love Goose Island's Bourbon county stout. I looked on their website and saw that they claim to use de-bttered in it. I'm not trying to make a clone by any means-but it's never a bad idea to use a favorite for the basis of a homebrew.
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"Nothing matters
but flopping on a mattress
with cheap dreams and a beer."
-Butowski
Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
Primary: Nothing-YIKES!
On Deck: American Chauvinist Ale & Demon Concubine Black IPA
I know it's not actually a stout but I'm looking for a new Belgium "1554" clone recipe. Any ideas where to get it??? And also I am new to brewing"haven't even done my first batch yet.....but would that be a hard first batch? Oh and has anybody here had the lazy magnolia "sweet potato stout" by chance?? I'm wondering if it's good. Sounds intriguing
I know it's not actually a stout but I'm looking for a new Belgium "1554" clone recipe. Any ideas where to get it??? And also I am new to brewing"haven't even done my first batch yet.....but would that be a hard first batch? Oh and has anybody here had the lazy magnolia "sweet potato stout" by chance?? I'm wondering if it's good. Sounds intriguing
I have found if you search with google it will find any if they are out there. The ones in the link don't look to bad for a first brew, my first brew was extract with specialty grains.
Also, your best bet would be to create new threads for questions that aren't on topic. Some members won't see this if they aren't interested in stouts.
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"You hands and feet are mangos, your gonna be a genius anyway." Phish
Bottled: a little craft beer, cider
Keg: Belgian-ish pale ale, Sunday Morning Ale
Primary: Imperial Cream Stout, Falconers Flight IPA
Secondary:
Up next: something, something good, maybe
Down the road: some kinda sour
Thanks for lookin sully And the advice... I'm still new to the forum stuff lol. So that seams like a do-able first brew? Not too complicated?
Collector, are you an extract brewer?
__________________
"Nothing matters
but flopping on a mattress
with cheap dreams and a beer."
-Butowski
Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
Primary: Nothing-YIKES!
On Deck: American Chauvinist Ale & Demon Concubine Black IPA
Oh and has anybody here had the lazy magnolia "sweet potato stout" by chance?? I'm wondering if it's good. Sounds intriguing
I love their pecan brown ale, but I've never tried the sweet potato stout. I'll look for when I go through MS in a couple of weeks.
Stouts in general are great first beers to brew. With their dark color and roasty flavors lots of flaws can be covered up. I don't know much about 1554 but it can't be too complicated. Use 2 cans of extra light extract, steep 1/4 pound of Carafa II and maybe 1/4 pound chocolate malt. An ounce of Hallertau for bittering, maybe an ounce at 20 minutes and you're done. Safale 05 would work for your first beer, after you get more into it you can start trying different yeasts.
__________________
"Nothing matters
but flopping on a mattress
with cheap dreams and a beer."
-Butowski
Bottled: Maiden Voyage Imperial Stout, Dumpster Fire Cherry Ale & Belgian Dubbel
Primary: Nothing-YIKES!
On Deck: American Chauvinist Ale & Demon Concubine Black IPA
Update on the Belhaven clone. I completely forgot about this batch sitting in primary in the basement. Was looking at the 60/ I brewed as a "starter you can drink" and trying to figure out what I had pitched onto the 60/ yeast cake. Then - oh yeah - that one! It was about as clear as a stout gets, 1.020 FG for about 70% ADF (not bad for this yeast), good balance for a flat beer, so it went straight into a keg. I think it's a winner.
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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
Update on the Belhaven clone. I completely forgot about this batch sitting in primary in the basement. Was looking at the 60/ I brewed as a "starter you can drink" and trying to figure out what I had pitched onto the 60/ yeast cake. Then - oh yeah - that one! It was about as clear as a stout gets, 1.020 FG for about 70% ADF (not bad for this yeast), good balance for a flat beer, so it went straight into a keg. I think it's a winner.
Awesome, and CRAP thanks for the reminder i need to keg my Rye pale ale lol!
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The mind is like a beer, it does the most good when it is opened.
Mill Rat, how'd your stout come out? I'm starting to look around for a good stout recipe to riff off of, not sure how I'd mimic your recipe into a partial mash though. I'm hoping to make a big beer closer to the end of the Summer so it can sit and age for when the temperature starts dropping outside. Got any recommendations/advice?
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Give me a woman who loves beer and I will conquer the world. (I think I may have found her!)
Fermenting: None
bottled: Prototype Porter, ESB, cider experiments 1-7.
Secondary: Zip point squat
Kegged: Nada :( (unless you count lemonade)
Malty, you don't need to partial mash this one. The color malts will steep just fine, and you replace the Gp and MO malts with liquid or dry extra light extract. IIRC, its about 3 lb extract to 5 lb malt, so about 7.2 lb extract. Depending on your local H2O, you may want add some chalk to bump your carbonates.
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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
What does bumping up carbonates do for the beer? I've never looked into it.
On a side note, my mill came in! Following Corky's advice I started from the coursest setting. The grinding plate is not perfectly flat, so every rotation has mixed results but I'm just gonna do my best.
__________________
Give me a woman who loves beer and I will conquer the world. (I think I may have found her!)
Fermenting: None
bottled: Prototype Porter, ESB, cider experiments 1-7.
Secondary: Zip point squat
Kegged: Nada :( (unless you count lemonade)
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