Homebrewers Association | AHA Forum
General Category => Beer Recipes => Topic started by: 2brew559 on August 18, 2015, 10:02:04 am
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Hi every one,
Yes, Im harassing you guys and girls again for some recipe critiques and suggestions ..LOL ;)
My 1st stout recipe I formulated yesterday.
Recipe Goals:
1: Dark(not Tar like excessive) +Roasty+Smooth+Creamy+Semi Chewey like Rasputin Stout
2: Not Bitter or ashey or overly thick (see:1)
Grist reasons:
1: Golden promise: mellow wort, with a sweet, clean flavor Not Overly bready (I like malty but can be done excessively)
2. Crystal 60: sweet+caramel and borders very slightly to rasins + figish taste but not too much
3. American Chocolate: Nutty,Chocolaty+slight Smoky+Roastyness and Color
4. Flaked Barley: to provide the creamy texture without the perceived oilyness that OATS gives
5. Roasted Barley: Color adjustment and that smoky roast flavor (for me too much Roasted barley takes on a grapey rootbeerish flavor)
6. Black malt: Roasty dark finish and too provide some color with out using too much roasted barley (see:5)
*Note: Since i have no clue how to adjust water. My plan was to use a mix of spring water and RO water and maybe proportion my Ro water and spring water to account for PH...?
By the way, I do have the paper strips for PH checking (I Know I need meter, next purchase)
Were do i need to have my PH levels for this beer? and what would be the simplest way for me to change it if I had too with the fact that all i know about water is that you drink it ..LOL
Recipe formulation: Please critique and suggest and Why you would change it
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.97 gallons
Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 2brew559
Original Gravity: 1.056 Final Gravity: 1.014
ABV (standard): 5.5%
IBU (tinseth): 40.28
SRM (morey): 34.79
Mash In: 154F for 70 mins
Mash Out: 15 mins
Yeast: Wyeast 1056 or Wlp001 ( clean and let the malts come thru)
What yeast would you use???
Fermentables
Amount Fermentable PPG °L Bill %
8 lb United Kingdom - Golden Promise 37 3 73.9% percnetages
0.87 lb American - Caramel / Crystal 60L 34 60 8% percentages
0.43 lb American - Chocolate 29 350 4% percentages
0.76 lb Flaked Barley 2 2.2 7% percentages
0.33 lb American - Roasted Barley 33 300 3% percentages
0.43 lb American - Black Malt 28 500 4% percentages
10.82 lb Total
Hops
Amount Variety Type AA Use Time IBU
2.15 oz East Kent Goldings Pellet 5 Boil 60 min 40.28
Total IBU: 40.28
BU/GU ratio: 0.72
MIGHT brew it this weekend along with my previous post: the blond beer
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I don't know if you would need both the roasted barley and black patent. I think I tend to opt for patent, but I don't have my recipes handy. There was a recent podcast that discussed the differences. I can't remember if it was beersmith or basic brewing.
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I agree with Steve that you probably don't need both black patent and roasted barley. I personally would go with roasted barley. I would suggest ditching the black patent and dividing it up between and the roasted barely and chocolate malt. Other than that looks good to me.
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Guys :) Dilemma here..LOl
Patent vs Roasted Barley War...LOL ;D
I agree with Steve that you probably don't need both black patent and roasted barley. I personally would go with roasted barley. I would suggest ditching the black patent and dividing it up between and the roasted barely and chocolate malt. Other than that looks good to me.
I don't know if you would need both the roasted barley and black patent. I think I tend to opt for patent, but I don't have my recipes handy. There was a recent podcast that discussed the differences. I can't remember if it was beersmith or basic brewing.
Hmm.. ok so why would you keep the roasted Barley or the patent, as per either of your suggestions?
I will drop one dark malt, as both of you suggested :) cheers!
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In my experience black patent lends a more bitter/burnt flavor. Roasted barley I find has a stronger coffee style taste and not as much bitter. That is why I would go with roasted barley but it's your decision ultimately. Cheers!
Sent from my SCH-I545 using Tapatalk
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In my experience black patent lends a more bitter/burnt flavor. Roasted barley I find has a stronger coffee style taste and not as much bitter. That is why I would go with roasted barley but it's your decision ultimately. Cheers!
Sent from my SCH-I545 using Tapatalk
I think I'm gonna go with Roasted Barley since I dropped the Black malt I have to up the Chocolate and the Roasted barley by quite a bit just to get the color srm range of a stout
next Stout I will brew Black and compare....
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In my experience black patent lends a more bitter/burnt flavor. Roasted barley I find has a stronger coffee style taste and not as much bitter. That is why I would go with roasted barley but it's your decision ultimately. Cheers!
Sent from my SCH-I545 using Tapatalk
I think I'm gonna go with Roasted Barley since I dropped the Black malt I have to up the Chocolate and the Roasted barley by quite a bit just to get the color srm range of a stout
next Stout I will brew Black and compare....
I upped the percentages of Chocolate to 7% and Roasted Barley to 4% = 11% total dark grains combo
if I go too 10% I loose my SRM and Im barely there as it is with 11%..
Can I go more on the 11% and were would you add it??
Chocolate or roasted barley and or both?
REVISED "El Kitty Negro Stout" batch #001
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.97 gallons
Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 2brew559
Original Gravity: 1.056
Final Gravity: 1.014
ABV (standard): 5.5%
IBU (tinseth): 40.17
SRM (morey): 31.48
Fermentables
Amount Fermentable PPG °L Bill %
8 lb United Kingdom - Golden Promise 37 3 74.1%
0.86 lb American - Caramel / Crystal 60L 34 60 8%
0.75 lb American - Chocolate 29 350 7%
0.75 Flaked Barley 32 2.2 7%
0.43 lb American - Roasted Barley 33 300 4%
10.79 lb Total
Hops
Amount Variety Type AA Use Time IBU
2.1 oz East Kent Goldings Pellet 5 Boil 60 min 40.17
Hops Summary
Amount Variety Type AA
2.1 oz East Kent Goldings Pellet 5
Mash Guidelines
Amount Description Type Temp Time
-- Mash In Infusion 154 F 70 min
-- Mash out Sparge 170 F 15 min
Starting Mash Thickness: 1.55 qt/lb
Yeast
Wyeast - American Ale 1056
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P)
216 B cells required
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You could up the roasted barley up to 6% and I probably would just up the caramel malt to a pound. That should give you more color and still keep it balanced. The only reason I would suggest that is because I would want some caramel sweetness to come through with the darker roast flavors.
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You could up the roasted barley up to 6% and I probably would just up the caramel malt to a pound. That should give you more color and still keep it balanced. The only reason I would suggest that is because I would want some caramel sweetness to come through with the darker roast flavors.
Thanks, will up the roast a bit and crystal to 1lb and leave chocolate alone