Author Topic: Stout Batch #001 El Kitty Negro  (Read 863 times)

Offline 2brew559

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Stout Batch #001 El Kitty Negro
« on: August 18, 2015, 04:02:04 PM »
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
 

         
« Last Edit: August 18, 2015, 05:06:49 PM by 2brew559 »
JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline Stevie

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Re: Stout Batch #001 El Kitty Negro
« Reply #1 on: August 18, 2015, 05:25:53 PM »
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.

Offline IMperry9

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Re: Stout Batch #001 El Kitty Negro
« Reply #2 on: August 18, 2015, 05:40:14 PM »
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.
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout

Offline 2brew559

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Re: Stout Batch #001 El Kitty Negro
« Reply #3 on: August 18, 2015, 05:52:45 PM »
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!
JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline IMperry9

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Re: Stout Batch #001 El Kitty Negro
« Reply #4 on: August 18, 2015, 06:46:55 PM »
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

A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout

Offline 2brew559

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Re: Stout Batch #001 El Kitty Negro
« Reply #5 on: August 18, 2015, 08:33:08 PM »
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....
JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline 2brew559

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Re: Stout Batch #001 El Kitty Negro
« Reply #6 on: August 18, 2015, 09:26:22 PM »
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

« Last Edit: August 18, 2015, 09:28:00 PM by 2brew559 »
JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)

Offline IMperry9

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Re: Stout Batch #001 El Kitty Negro
« Reply #7 on: August 18, 2015, 10:21:49 PM »
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.
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout

Offline 2brew559

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Re: Stout Batch #001 El Kitty Negro
« Reply #8 on: August 18, 2015, 10:37:29 PM »
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
JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)