Ok so here's my try at a roasty toasty American Stout
I'm conflicted on yeast choices wlp004 or clean wlp001/wyeast 1056
Mash: 154F @ 1.55qts
82% Golden promise base Malt: sweet, Malty and flavorful with good conversion power
6% Patagonia Black Pearl Malt for the dark chocolate/ nuttiness and smoothness to compliment the strong roasty sharp flavor's Of the 4% "Black Barley Malt".
8% British Carastan malt, to smooth out the roast and the sharpness of the roasty grains..why didn't I use the darker crystals; Im just not in sync with the idea of rasin and fruit prune flavor's in my Stout if i use Crystal 60,80,90,120 etc... I can't imagine tasting rasin and prunes for example in a smooth toasty french press coffee. (Maybe I'm wrong)...
I'm open to suggestions... Was thinking maybe cara Munich malts in place of the Carastan...??
Is 1lb too much...its at 8% of the bill...I was thinking .5lbs
What do you brewers suggest? I have seen some recipes with no crystal...
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.52 gallons
Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Original Gravity: 1.065
Final Gravity: 1.019
ABV (standard): 6.11%
IBU (tinseth): 57.26
SRM (morey): 36.63
BU/GU: mine .88 (style:.88)
Amount Fermentable Bill %
10.25 lb United Kingdom - Golden Promise 3L 82%
1 lb United Kingdom - Carastan (30/37)L 8%
0.5 lb American - Black Barley 530L 4%
0.75 lb Patagonia Black Pearl Malt 340L 6%
12.5 lb Total
Amount Variety Type AA Use Time IBU
1 oz Magnum Pellet 13.7 Boil 60 min. 48.31
1 oz Cascade Pellet 7 Boil 10 min 8.95