Author Topic: Roasted malts in stout  (Read 651 times)

Offline andyi

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Roasted malts in stout
« on: November 15, 2010, 04:15:24 PM »
Howdy,

I will be brewing my first stout  (oatmeal I think) and I am looking for a smooth chocolate/roastiness.  What combo and % of malts will get me there between Roast Barley, Pale Chocolate/Chocolate, Black patent(?), or other suggestions

Thanks

Offline bluesman

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Re: Roasted malts in stout
« Reply #1 on: November 16, 2010, 10:45:27 AM »
All grain or extract?

Here's a grain bill for an all-grain Oatmeal Stout (5 gal).

Mash at 155-156

10.00 lb Pale Malt (2 Row) US (3.5 SRM) Grain 71.43 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.14 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.57 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.57 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.57 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.57 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.57 %
0.50 lb White Wheat Malt (2.4 SRM)

Good Luck!
« Last Edit: November 16, 2010, 10:47:10 AM by bluesman »
Ron Price

jaybeerman

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Re: Roasted malts in stout
« Reply #2 on: November 16, 2010, 10:52:22 AM »
Howdy,

I will be brewing my first stout  (oatmeal I think) and I am looking for a smooth chocolate/roastiness.  What combo and % of malts will get me there between Roast Barley, Pale Chocolate/Chocolate, Black patent(?), or other suggestions

Thanks

Is this an All-grain or EG brew? Often when someone asks for smooth chocolate character, they're looking for a combo of crystal and chocolate with enough roasted barley to make it a "stout."  The oats along with lower hop bitterness will go a long way towards the smooth character that you're after.  First of all, give everyone a few more details about the brew you're planning on.  Second, read up on the grain descriptions on any of the homebrew supply websites.  If you're getting into all-grain beers find yourself a copy of "Designing Great Beers" by Ray Daniels.  Hope that helps; good luck with your first stout.

Offline pweis909

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Re: Roasted malts in stout
« Reply #3 on: November 16, 2010, 11:49:55 AM »
I love the chocolate flavors imparted by Thomas Fawcett's pale chocolate malt.  It may not be quite roasty enough to stand on its own in a stout.  I've used it in a brown ale (8oz), california commons (2oz), and a dubbel  (6oz) with delicious effects.

Offline akr71

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Re: Roasted malts in stout
« Reply #4 on: November 17, 2010, 09:01:07 AM »
Mines almost the same as Bluesman's.  I don't use the Cara-Pils or Wheat. I add flaked barley instead (~0.75 lb), I increase the oats to about 1.5lb and add a touch of black patent (~0.25lb).
Andy

Amherst, NS - Canada

Offline andyi

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Re: Roasted malts in stout
« Reply #5 on: November 17, 2010, 02:02:08 PM »

I'm think this Rogue Shakespeare Stout clone recipe but replacing a portion of the Chocolate malt with Pale Chocolate and using a belgian yeast at low 60's ferment.

O.G/F.G. 1.059/1.013, ~6%ABV
IBU: 60.4 (Rager)
Colour: 46 SRM
Yeast: Pacman
Ferment temp: 60F
Mash temp: 148F
Boil: 90 mins

Grist (These percentages are approximate):

68.2% Pale malt
10.2% Chocolate malt (I'm assuming the british Baird's malt)
10.2% UK Crystal 120L (Bairds)
9.9% Flaked/Rolled Oats
1.5% Roasted Barley (I'm assuming Bairds)

Hops (approximate):

~2oz Cascade @ 60mins to about 60 IBU's
~1oz Cascade @ flameout