Need Stout Ideas

Beer Recipes
1

So I’ve made quite a few stouts over these last two years of brewing.  All have turned out really well actually, some have been fantastic.  But I’m wanting to try something that doesn’t involve Roasted Barley/Chocolate Malt and Flaked Barley.  Any ideas?  I guess that leaves only black patent malt, which I haven’t used that much.  While I’m not trying to clone Kalamazoo Stout or Yeti, something along those lines.  Not a traditional Dry Stout, I guess I’m looking for an American Stout idea.  How about some flaked rye or flaked  wheat in there, to replace the flaked barley??

Let me know what you think and if you have a recipe that doesn’t involve roasted barley and flaked barley.  Maybe I’m weird for wanting to try a different stout… ??? ???

2

How about a pale stout?  All pils malt!   ;D

3

That’s a tough one considering that stouts get their signature flavor from roasted barley. Black malt will work but roasted barley is critical to making a stout. You might also try experimenting with some dark candy syrups.

4

Sierra Nevada Stout is made with BP as the only highly kilned malt IIRC.  And while not my favorite, it is a classic example of the American Stout style.

Try googling clones of that for ideas, liquid.

5

No one else gets it I guess!  :smiley:

6

That comes from a part of the country that is trying to make pale ales dark,  so why not a white stout,  hey Christmas is coming up.

::slight_smile:

7

umm just some thoughts or possibilities - super dark crystal malts (80-150L), smoked malt, brown malt, amber malt, roasted wheat/rye (the lovibond is roughly the same as choc-RB, but at least it’s a different grain)

i guess i’d use the above grains for my main flavor contributions and then bring the srm to the bottom of the range with the black malt.  btw i make most of my stouts with a 50/50 mix of black malt and roasted barley (note that i’m a huge fan of black malt)

obviously you’d have to play with the percentages.  cheers, j

8

Thanks for the input.  I guess making a stout without roasted barley, isn’t really a stout.  I have considered smoking my own malt and adding that to get a little different flavor.  Well, RDWHAnotherHB!  Sounds good to me!

9

I believe it’s called a Cascadian Stout.  :wink:

10

Try Carafa III, it is 500L, similar to roast barley.

11

Throw a handfull of oatmeal in it.

12

Cut back on the roasted malt and add some Coffee Malt to it to make them silky smooth. We do one with 4 oz of Roasted Barley and 1 lb of coffee malt and it is awesome.

13

Just take note that I’m about as big a fan of dark pale ales as I am of pale stouts!  :wink:

14

+1

15

why not?  I gave you a great example of one that does not use RB  ???

16

How bout a blond stout? pale/pils malt, flaked barley and flaked oats…

17

Sorry, I haven’t tried Sierra Nevada Stout.  I was making a simple observation.  I’m gonna try Carafa III and Chocolate malt, I think.

18

You need to see for yourself, but I was never pleased with carafa as the primary roast component for a stout or porter - lacking in bite.  there is a reason it is used in schwartzbier and black IPAs

19

Try the Deschutes Obsidian stout clone from the Can You Brew It show on the Brewing Network. Lots of Black Patent, no chocolate and just a slight touch of roasted barley.  I’ve made it and it’s very good.  If you can’t find the recipe on line I’ll send it to you.

20

+1