Yes, Im harassing you guys and girls again for some recipe critiques and suggestions …LOL
My 1st stout recipe I formulated yesterday. Recipe Goals: 1: Dark(not Tar like excessive) +Roasty+Smooth+Creamy+Semi Chewey like Rasputin Stout 2: Not Bitter or ashey or overly thick (see:1)
Grist reasons: 1: Golden promise: mellow wort, with a sweet, clean flavor Not Overly bready (I like malty but can be done excessively) 2. Crystal 60: sweet+caramel and borders very slightly to rasins + figish taste but not too much 3. American Chocolate: Nutty,Chocolaty+slight Smoky+Roastyness and Color 4. Flaked Barley: to provide the creamy texture without the perceived oilyness that OATS gives 5. Roasted Barley: Color adjustment and that smoky roast flavor (for me too much Roasted barley takes on a grapey rootbeerish flavor) 6. Black malt: Roasty dark finish and too provide some color with out using too much roasted barley (see:5)
*Note: Since i have no clue how to adjust water. My plan was to use a mix of spring water and RO water and maybe proportion my Ro water and spring water to account for PH…? By the way, I do have the paper strips for PH checking (I Know I need meter, next purchase) Were do i need to have my PH levels for this beer? and what would be the simplest way for me to change it if I had too with the fact that all i know about water is that you drink it …LOL
Recipe formulation: Please critique and suggest and Why you would change it
Method: All Grain Style: American Stout Boil Time: 90 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 7.97 gallons
Boil Gravity: 1.041 (recipe based estimate) Efficiency: 80% (brew house) Source: 2brew559 Original Gravity: 1.056 Final Gravity: 1.014
ABV (standard): 5.5%
IBU (tinseth): 40.28
SRM (morey): 34.79
Mash In: 154F for 70 mins Mash Out: 15 mins
Yeast: Wyeast 1056 or Wlp001 ( clean and let the malts come thru)
What yeast would you use???
Fermentables AmountFermentable PPG °LBill %
8 lb United Kingdom - Golden Promise 37 3 73.9% percnetages
0.87 lb American - Caramel / Crystal 60L 34 60 8% percentages
0.43 lb American - Chocolate 29 350 4% percentages
0.76 lb Flaked Barley 2 2.2 7% percentages
0.33 lb American - Roasted Barley 33 300 3% percentages
0.43 lb American - Black Malt 28 500 4% percentages
**10.82 lb Total ** Hops Amount Variety Type AA Use Time IBU
2.15 oz East Kent Goldings Pellet 5 Boil 60 min 40.28 Total IBU: 40.28 BU/GU ratio: 0.72
MIGHT brew it this weekend along with my previous post: the blond beer
I don’t know if you would need both the roasted barley and black patent. I think I tend to opt for patent, but I don’t have my recipes handy. There was a recent podcast that discussed the differences. I can’t remember if it was beersmith or basic brewing.
I agree with Steve that you probably don’t need both black patent and roasted barley. I personally would go with roasted barley. I would suggest ditching the black patent and dividing it up between and the roasted barely and chocolate malt. Other than that looks good to me.
Hmm… ok so why would you keep the roasted Barley or the patent, as per either of your suggestions?
I will drop one dark malt, as both of you suggested cheers!
In my experience black patent lends a more bitter/burnt flavor. Roasted barley I find has a stronger coffee style taste and not as much bitter. That is why I would go with roasted barley but it’s your decision ultimately. Cheers!
I think I’m gonna go with Roasted Barley since I dropped the Black malt I have to up the Chocolate and the Roasted barley by quite a bit just to get the color srm range of a stout
next Stout I will brew Black and compare…
I upped the percentages of Chocolate to 7% and Roasted Barley to 4% = 11% total dark grains combo if I go too 10% I loose my SRM and Im barely there as it is with 11%… Can I go more on the 11% and were would you add it?? Chocolate or roasted barley and or both?
REVISED “El Kitty Negro Stout” batch #001
Method: All Grain
Style: American Stout Boil Time: 90 min Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.97 gallons
Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: 2brew559 Original Gravity: 1.056
Final Gravity: 1.014 ABV (standard): 5.5% IBU (tinseth): 40.17 SRM (morey): 31.48
Hops
Amount Variety Type AA Use Time IBU
2.1 oz East Kent Goldings Pellet 5 Boil 60 min 40.17
Hops Summary
Amount Variety Type AA
2.1 oz East Kent Goldings Pellet 5
Mash Guidelines
Amount Description Type Temp Time
– Mash In Infusion 154 F 70 min
– Mash out Sparge 170 F 15 min
Starting Mash Thickness: 1.55 qt/lb
Yeast
Wyeast - American Ale 1056
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P)
216 B cells required
You could up the roasted barley up to 6% and I probably would just up the caramel malt to a pound. That should give you more color and still keep it balanced. The only reason I would suggest that is because I would want some caramel sweetness to come through with the darker roast flavors.
Dilemma here…LOl