[Frankenbrew]

Hi All,

Stouts are not my usual go-to beer, but I have many friends that seem to like them. So I'd like to get a sweet stout on tap. Until now, I've only brewed stouts from kits. This is my first attempt at my own recipe. I would love some feedback on it.

Thanks in advance.

Recipe Specifications
--------------------------
Boil Size: 6.72 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal   
Bottling Volume: 4.75 gal
Estimated OG: 1.055 SG
Estimated Color: 35.9 SRM
Estimated IBU: 35.8 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 83.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7 lbs 8.0 oz          Pale Malt (2 Row) UK (3.0 SRM)           Grain         1        72.3 %       
12.0 oz               Caramel/Crystal Malt - 80L (77.0 SRM)    Grain         2        7.2 %         
8.0 oz                Black Roasted Barley (500.0 SRM)         Grain         3        4.8 %         
8.0 oz                Chocolate Malt (475.0 SRM)               Grain         4        4.8 %         
2.0 oz                Acid Malt (3.0 SRM)                      Grain         5        1.2 %         
1 lbs                 Milk Sugar (Lactose) (0.0 SRM)           Sugar         6        9.6 %         
1.75 oz               Goldings, B.C. [5.70 %] - Boil 60.0 min  Hop           7        35.8 IBUs     
1.0 pkg               American Ale II (Wyeast Labs #1272) [124 Yeast         8        -             


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 10 lbs 6.0 oz

[HoosierBrew]

I think it looks really good. I wouldn't think you'd need the acid malt though, as the dark malts acidify the mash already.


EDIT - You'll actually need to raise pH most likely with this beer. I like baking soda (via Brunwater) to do that.

[dmtaylor]

I think it looks really good. I wouldn't think you'd need the acid malt though, as the dark malts acidify the mash already.

EDIT - You'll actually need to raise pH most likely with this beer. I like baking soda (via Brunwater) to do that.

+1000000.  Exactly.

[Frankenbrew]

Thanks, guys!

I have to add the acid because of my water profile, which, among other things, has an 8.8 ph.

[dmtaylor]

Hmm... that's some nasty Heineken style water, then.  I've never heard of anyone having to add acid to their stout.  But I suppose there's a first time for everything.

Enjoy.

[BrodyR]

Same with me, last stout I did had a pound of debittered black malt and mash was 5.7 pre acid

[neddles]

Thanks, guys!

I have to add the acid because of my water profile, which, among other things, has an 8.8 ph.

Hopefully you have run this through a calculator. The pH of 8.8 is pretty irrelevant. It's the alkalinity that matters. To much alkalinity will keep the grist from dropping the ph to the desired range not too high of pH. High bicarbonate water may still require an acid addition with your proposed grist but ideally this should be run through a calculator such as Brunwater.

[Frankenbrew]

Thanks, guys!

I have to add the acid because of my water profile, which, among other things, has an 8.8 ph.

Hopefully you have run this through a calculator. The pH of 8.8 is pretty irrelevant. It's the alkalinity that matters. To much alkalinity will keep the grist from dropping the ph to the desired range not too high of pH. High bicarbonate water may still require an acid addition with your proposed grist but ideally this should be run through a calculator such as Brunwater.

Sure, I use Bru'nwater. I have good water for pilsners but building a profile for very dark beers can be a challenge.

[JJeffers09]

I love this recipe, it is usually one that wins over a lot of people that are not big stout fans... and it is a sweet stout too.

(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.013
IBU = 28 SRM = 35 ABV = 5.2%

Ingredients
0.5 lbs. (0.23 kg) Muntons Light dried malt extract
4 lb. 2 oz. (1.9 kg) John Bull Plain Light liquid malt extract (late addition)
8.0 oz. (0.23 kg) 2-row pale ale malt
11 oz. (0.31 kg) crystal malt (60 °L)
13 oz. (0.37 kg) chocolate malt
12 oz. (0.34 kg) lactose
8.0 oz. (0.23 kg) invert sugar
4.0 oz. (0.11 kg) cane sugar
6.0 oz. (0.17 kg) cocoa powder
6.0 oz. (0.17 kg) cacao nibs
0.33 oz. (9.4 g) liquid chocolate extract
1 whirlfloc tablet (15 mins)
1/8 tsp. yeast nutrients (15 mins)
7 AAU Fuggles hops (60 mins) (1.4 oz./40 g of 5% alpha acids)
1.25 AAU Kent Goldings hops (15 mins) (0.25 oz./7 g of 5% alpha acids)
Wyeast 1318 (London Ale III) yeast (1.5 quart/~1.5 L yeast starter)
0.75 cups corn sugar (for priming)

In a nylon steeping bag. Heat 3.0 quarts (2.8 L) of water to 164 °F (73 °C) and steep grains for 45 minutes at 153 °F (67 °C). Rinse grain bag with 1.5 quarts (~1.5 L) of water at 170 °F (77 °C). Add dried malt extract, sugars and water to make 3 gallons (11 L) and bring to a boil. Add hops and boil for 60 minutes. With 15 minutes left, turn off heat and stir in liquid malt extract. Add cocoa powder (dissolved in hot water), second dose of hops, Irish moss and yeast nutrients and resume boiling. Cool wort, transfer to fermenter and top up to 5 gallons (19 L). Ferment at 68 °F (20 °C). Add chocolate extract in a secondary for 4 days.

[PORTERHAUS]

I think it looks good to go. I have a Sweet Stout in mind this winter. What mash ph are you shooting for in Bru'n Water?

[Frankenbrew]

I think it looks good to go. I have a Sweet Stout in mind this winter. What mash ph are you shooting for in Bru'n Water?

5.5

[Iliff Ave]

I like the recipe as well. I would even consider raising your mash pH to 5.6 or possibly higher. My recent brown ale was 5.5 and I did a baltic porter at 5.6 with great results.

[dilluh98]

My most recent oatmeal stout was mashed at pH = 5.7 and turned out with a wonderful smooth roastiness with no acrid/harshness.

[PORTERHAUS]

My most recent oatmeal stout was mashed at pH = 5.7 and turned out with a wonderful smooth roastiness with no acrid/harshness.

I hate toneven ask and stir uo the confusion but I want to clarify before I do the same i  a darker beer. The ph of your cooled mash same would then actually be something like 6 if your mash ph was 5.7? I know...I know...just making sure so I can follow and try it for myself.

[Frankenbrew]

My most recent oatmeal stout was mashed at pH = 5.7 and turned out with a wonderful smooth roastiness with no acrid/harshness.

My most recent oatmeal stout was mashed at pH = 5.7 and turned out with a wonderful smooth roastiness with no acrid/harshness.

I have heard from others that a higher ph is good with very dark beers. If this is the case, then I could probably forego the acid malt and mash a little higher.

I hate toneven ask and stir uo the confusion but I want to clarify before I do the same i  a darker beer. The ph of your cooled mash same would then actually be something like 6 if your mash ph was 5.7? I know...I know...just making sure so I can follow and try it for myself.

I got the mash ph number from Bru'nwater, so I figure it is corrected for temperature.