Ag Newbie Stout

[benhobbs]

Hi All,

I completed my first AG last weekend, with a few hickups, but in the end I think everthing went ok. My digital thermometer failed just as I was starting the mash, it suddenly started reading at 118DegC. I continued anyway, and hopefully it should turn out tasty.

I have since acquired a shiny new thermometer and are ready to do it all again, but this time my wife has requested a stout.

So, I'm after a nice and tasty, yet simple, AG stout recipe. I have had a search for some recipes here, but I haven't really come up with anything.

What are your suggested recipes? I've got WLP002 English Ale yeast which I think should be suited to the task?

Thanks
Ben

 

[bindi]

I use this Site for ideas as others do I am sure.

 

[Jye]

I have been looking into brewing a stout soon and found this thread very helpful.

 

[colinw]

The best stout I've made was also the simplest.

80% Ale Malt (I used Maris Otter, JW Trad. Ale, or Powell's would be good)
10% Flaked Barley
10% Roast Barley

Mash at 66-67 degrees C.

40 IBUs of bittering from Northern Brewer and East Kent Goldings

OG around 1.050

WLP004 Irish Ale yeast, or for a drier and more neutral finish Wyeast 1056, WLP001 or Safale US-56.

This rough formulation made an outstanding dry stout.

 

[Airgead]

Ben

I am down to my last few bottles of a very tasty oatmeal stout. From memory it was 4kg JW ale malt, 500g instant oats and 500g roast barley. About 30IBU using northern brewer. It was my first AG and came out very nice indeed.

Cheers
Dave

 

[devo]

The best stout I've made was also the simplest.

80% Ale Malt (I used Maris Otter, JW Trad. Ale, or Powell's would be good)
10% Flaked Barley
10% Roast Barley

Mash at 66-67 degrees C.

40 IBUs of bittering from Northern Brewer and East Kent Goldings

OG around 1.050

WLP004 Irish Ale yeast, or for a drier and more neutral finish Wyeast 1056, WLP001 or Safale US-56.

This rough formulation made an outstanding dry stout.

[post="128510"][/post]​

Thats pretty much the same recipe that I base my Stout on and it turns out superb every time I've made it. :super:

 

[benhobbs]

Thanks guys!

I'll check out some of those links and get brewing! It won't be brewed for a couple of weeks yet, but I am already looking forward to it.

Thanks
Ben

 

[warrenlw63]

Here's one I did Sunday. Simplicity itself. :beerbang:

Burnt Chop

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): 8.78
Anticipated OG: 1.042 Plato: 11.34
Anticipated EBC: 79.9
Anticipated IBU: 35.9
Brewhouse Efficiency: 86 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 58.82 L
Pre-Boil Gravity: 1.039 SG 9.70 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
10.0 0.88 kg. Baird's Roasted Barley UK 1.033 1400
82.0 7.20 kg. Baird's Maris Otter Pale Ale UK 1.037 7
8.0 0.70 kg. Flaked Barley America 1.032 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
105.00 g. Goldings - E.K. Pellet 5.20 35.9 60 min.


Yeast
-----

WYeast 1335 British Ale II

 

[colinw]

That looks like a perfect session stout to me. :beerbang: :super:

 

[jayse]

I'll vouch for the style of session stouts that have been posted for your first aswell. Its a classic style recipe and makes a awesome beer, ale malt, flaked barley and roast barley. :super:


Jayse

 

[altstart]

:chug:
Nice simple stout recipes just what I was looking for.
Cheers Altstart

 

[sah]

Benhobb,

You are a lucky man having a wife that enjoys beer let alone stout

Scott

 

[benhobbs]

Thanks Sah,

She has been pretty supportive of my obsession. I admit that I do tend to drink quite a bit more of it than she, but we both like to constantly try different brews.

Cheers
Ben