Looking do an American Stout this weekend. I’ve never done one. Our club as done Oatmeal Stouts in the past but it’s too sweet for me. Looking for a dry to semi-dry roasty stout with a little body and creaminess. Somewhere between Guinness EFS and an Oatmeal Stout. Also trying to keep it simple. I have some Black Patent, Debittered Black, Pale Chocolate and Carafa Special I & II but this is what I have come up with. Haven’t decided what yeast to use yet. I’m adding gypsum and doing an acid rest because the pH of by water is 7.7. What do you stout experts think?
Recipe: Mead Lane Stout
Style: American Stout
Recipe Specifications
Batch Size: 11.00 gal
Boil Size: 14.00 gal
Estimated OG: 1.068 SG
Estimated Color: 53.9 SRM
Estimated IBU: 71.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
21 lbs Pale Malt, Maris Otter (3.0 SRM) 70.00 %
3 lbs Barley, Flaked (1.7 SRM) 10.00 %
2 lbs Cara Aroma (130.0 SRM) 6.67 %
2 lbs Chocolate Malt (400.0 SRM) 6.67 %
2 lbs Roasted Barley (462.0 SRM) 6.67 %
2.00 oz Warrior [17.80 %] (60 min) 64.0 IBU
1.50 oz Cascade [7.00 %] (10 min) 3.8 IBU
1.50 oz Palisade [8.40 %] (5 min) 3.8 IBU
2.50 gm Gypsum (Calcium Sulfate) (Mash 60.0 min)
2 Pkgs SafBrew Ale (Fermentis #S-33)
2 Pkgs Nottingham Yeast (Lallemand #-)
2 Pkgs SafAle American Ale (Fermentis #S-05)
Mash Schedule:
30 min Dough In: 109F
60 min Saacrification: 152F
10 min Mash Out:168F