RecipeDB - Three Shades of Stout

[warrenlw63]

Three Shades of Stout

Stout - Irish Dry Stout
All Grain

15 Votes

Brewer's Notes

Having recently made an Irish Dry with the Standard 80% Pale, 10% FB & RB. I found it was OK but had a bit of a yawn factor. 3 Shades derives from the use of Brown Malt, Pale Choc and Roast Barley. Early tastings racking to the kegs was good! Nice roast complexity and the usual contribution of charred cedar from the Brown Malt. Split batch one fermenter received a starter of Wyeast 1338 (Euro Ale) and the other a sachet of US56. Thus far the Euro Ale is the hands down winner. Nice maltiness which dampens the roast sharpness. Both fermented at 18 degrees for 3 days and ramped up to 22 to finish. Water was treated with Gypsum, Calcium Carbonate, Baking Soda and Table Salt for no other reason than I felt like stuffing around and stout hides a multitude of sins. I'll update the tasting notes in a couple of weeks.

Malt & Fermentables

%	KG	Fermentable
	4.5 kg	Bairds Golden Promise Pale Ale Malt
	2 kg	Weyermann Pilsner
	1 kg	TF Brown Malt
	0.7 kg	Flaked Barley
	0.5 kg	TF Roasted Barley
	0.5 kg	TF Pale Chocolate Malt

Hops

Time	Grams	Variety	Form	AA
	50 g	Target (Pellet, 11.0AA%, 60mins)
	20 g	Fuggles (Pellet, 4.5AA%, 15mins)

Yeast

	1000 ml	Wyeast Labs 1338 - European Ale
	12 g	DCL Yeast US-05 - American Ale

47L Batch Size

Brew Details

• Original Gravity 1.045 (calc)
• Final Gravity 1.011 (calc)
• Bitterness 33.5 IBU
• Efficiency 76%
• Alcohol 4.42%
• Colour 69 EBC
• Batch Size 47L

Fermentation

• Primary 10 days
• Secondary 10 days
• Conditioning 2 days

 

[bugwan]

I thought I'd be the first to comment on a recipe in the all new DB!

I can attest to the quality of this stout. One of the better stouts I've had the pleasure of brewing. Warren, you've done very well on this one. I'll be brewing another one soon in preparation for the cooler months ahead.

Cheers!

 

[warrenlw63]

Glad you liked it Bugwan. B) I'm actually going to repeat it again this weekend with a few small changes.

I'm going for a more "Euro" feel. I'm subbing the roast barley for Carafa III. Going to ferment with S189 to give some lager-like qualities and lifted chocolate flavours. Hops this time will be Green Bullet Flowers.

Three Shades of Stout Mk II

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-A Stout, Dry Stout

Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 65 Max Clr: 126 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.00
Anticipated OG: 1.049 Plato: 12.10
Anticipated EBC: 86.0
Anticipated IBU: 37.4
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 64.52 L
Pre-Boil Gravity: 1.038 SG 9.47 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
5.6 0.50 kg. Weyermann Carafa Special III Germany 1.035 1748
5.6 0.50 kg. Baird's Pale Chocolate UK 1.033 500
11.1 1.00 kg. Flaked Barley America 1.032 5
22.2 2.00 kg. BB Pale Malt Australia 1.037 3
11.1 1.00 kg. TF Brown Malt UK 1.033 268
44.4 4.00 kg. BB Ale Malt Australia 1.038 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Green Bullet Whole 13.60 32.5 60 min.
30.00 g. Green Bullet Whole 13.60 4.9 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

DCL Yeast S-189 SafLager German Lager


Water Profile
-------------

Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager

Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm

pH: 8.16


Mash Schedule
-------------

Mash Name: straight infusion

Total Grain kg: 9.00
Total Water Qts: 14.27 - Before Additional Infusions
Total Water L: 13.50 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 20.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 5 20 55 55 Infuse 64 13.50 1.50
Sacc Rest 5 60 67 67 Infuse 90 8.63 2.46


Total Water Qts: 23.39 - After Additional Infusions
Total Water L: 22.13 - After Additional Infusions
Total Mash Volume L: 28.14 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.


Notes
-----

Wild guess.



1tsp gypsum to mash and kettle
2 tsp chalk to mash and
1 to kettle.
1/2tsp salt to kettle and 1 tsp baking soda.

Warren -

 

[shimple]

I am sooo excited...I have never brewed a stout before....

This AG reciepe will go down on Sunday...

Will report back my findings....

 

[therook]

I am sooo excited...I have never brewed a stout before....

This AG reciepe will go down on Sunday...

Will report back my findings....

You will not be disappointed, this is the best stout I have tasted

Rook

 

[hoppinmad]

This looks delicious!

What temp did you mash in at? Was it a 60 minute mash? And the boil?

Think I might order the goodies for this recipe soon... the time for summer beers has passed down here in Geelong!

 

[reVoxAHB]

This looks delicious!

What temp did you mash in at? Was it a 60 minute mash? And the boil?

Think I might order the goodies for this recipe soon... the time for summer beers has passed down here in Geelong!

It is fantastic

protein rest 20 mins 55C
Sacc Rest 60 mins 67C
(from recipe)

Can't comment on boil time.

reVox

 

[warrenlw63]

This looks delicious!

What temp did you mash in at? Was it a 60 minute mash? And the boil?

Think I might order the goodies for this recipe soon... the time for summer beers has passed down here in Geelong!

Hoppinmad the mash temp is up to you. Personally I let it convert at 65 degrees. Mash duration was 60 minutes and boil the same.

Enjoy.

Warren -

 

[drsmurto]

Milling the grain for another batch of this.

Using oats in place of the flaked barley and WY1469.

Plan on top cropping and pitching into a batch of the 4 shades later in the week.

Good stout drinking weather up here :chug:

 

[BeerSwiller]

Can I use Joe White Traditional Ale Malt as a sub for the Pale Malt? or maybe Light Munich?

 

[drsmurto]

Yes, i save the english malt for bitters and use JW for the stouts.

 

[BeerSwiller]

JW Traditional Ale Malt it is then.. thanks

The only other thing Im not to sure about is the Pale Chocolate Male, G&G only sell Chocolate Malt from what i can see.
What do I do, just use a smaller amount of the Chocolate malt or will I need to source from somewhere else?

Thanks

 

[BeerSwiller]

With the hops, I have a stack of East Kent Goldings and was going to use them if anyone thinks that will be ok. (single addition @ 60min)
Otherwise I will order some Target and Fuggles.

 

[therook]

With the hops, I have a stack of East Kent Goldings and was going to use them if anyone thinks that will be ok. (single addition @ 60min)
Otherwise I will order some Target and Fuggles.

EKG will be excellent in this..

Best stout ever

Rook

 

[BeerSwiller]

The only other thing Im not to sure about is the Pale Chocolate Male, G&G only sell Chocolate Malt from what i can see.
What do I do, just use a smaller amount of the Chocolate malt or will I need to source from somewhere else?

Thanks

I spoke to John @ G&G and said to use Simpson Brown Malt as a Pale Chocolate Sub, that means I would now have two lots of Brown Malt... Does this sound ok or should I sub to something else?

 

[BeerSwiller]

help please :wacko:

 

[WarmBeer]

help please :wacko:

Mate,

It's 0.5kg out of a > 9kg grain bill, or about 5%.

Just use normal JW Chocolate Malt instead, it will make 2/3rds of SFA difference.

If all of your other processes are spot on, you will still make great beer. :icon_cheers:

 

[BeerSwiller]

Ok,

Thanks Warmbeer, I wasn't sure if Chocolate malt might have been too rich but ill give it a shot.

 

[juzz1981]

Does anyone know a substitute for Brown Malt in this recipe?
Or can it be subbed for pale malt and just increase the chocolate malt ?

 

[JestersDarts]

Hi Warren -

Thanks for the recipe -
My dad and I made this as our 2nd all grain batch.

We used EKG hops - as we had some leftovers, and on the reccomendation above
and US05 - will have to give the liquid yeast a go next time.

Will try and remember to give an update on how this turns out!

Cheers -

JD