Brewer_010
Curry Master
- Joined
- 3/2/07
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If there are any experienced stout brewers out there that can help me with a chocolate stout please. I have put together this recipe after looking at some on this site plus in 'Beer Captured'. What I'm after is a pretty hefty stout with lots of chocolate & coffee flavour, some crystal sweetness and finishing roasty and dry (with some hop flavour mingling there too). However I haven't used roasted barley before and looking at some recipes it hasn't inspired my confidence much - some use 6% others up around 12-15%. Descriptions say this is dry and beersmith has maximum of 10%.
To balance the chocolate/crystal malt below, and tend to a drier finish, is 9% adequate or should I be leaning towards more like 12%? Thanks for the help!
Double Chocolate Stout
Brew Type: Extract
Date: 24/01/2009
Style: Dry Stout
Brewer: Inhale
Batch Size: 20.00 L Assistant Brewer:
Boil Volume: 22.89 L Boil Time: 60 min
Taste Rating (50 possible points): 35.0
Ingredients
Amount Item Type % or IBU
2.40 kg Light Dry Extract (15.8 EBC) Dry Extract 70.2 %
0.20 kg Wheat Dry Extract (15.8 EBC) Dry Extract 5.8 %
0.31 kg Roasted Barley (591.0 EBC) Grain 9.1 %
0.17 kg Caraaroma (400.0 EBC) Grain 5.0 %
0.17 kg Choc-Chit Malt (700.0 EBC) Grain 5.0 %
0.17 kg Chocolate Malt (750.0 EBC) Grain 5.0 %
10.00 gm Green Bullet [13.50%] (60 min) Hops 20.2 IBU
10.00 gm Green Bullet [13.50%] (40 min) Hops 15.3 IBU
20.00 gm Fuggles [4.00%] (30 min) Hops 6.1 IBU
20.00 gm Fuggles [4.00%] (15 min) Hops 3.2 IBU
0.50 tsp Koppa Floc (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Estimated Original Gravity: 1.049 SG (1.036-1.050 SG)
Estimated Final Gravity: 1.012 SG (1.007-1.011 SG)
Estimated Color: 75.8 EBC (49.3-88.7 EBC) Color [Color]
Bitterness: 44.8 IBU (30.0-45.0 IBU) Alpha Acid Units: 2.9 AAU
Estimated Alcohol by Volume: 4.8 % (4.0-5.0 %)
To balance the chocolate/crystal malt below, and tend to a drier finish, is 9% adequate or should I be leaning towards more like 12%? Thanks for the help!
Double Chocolate Stout
Brew Type: Extract
Date: 24/01/2009
Style: Dry Stout
Brewer: Inhale
Batch Size: 20.00 L Assistant Brewer:
Boil Volume: 22.89 L Boil Time: 60 min
Taste Rating (50 possible points): 35.0
Ingredients
Amount Item Type % or IBU
2.40 kg Light Dry Extract (15.8 EBC) Dry Extract 70.2 %
0.20 kg Wheat Dry Extract (15.8 EBC) Dry Extract 5.8 %
0.31 kg Roasted Barley (591.0 EBC) Grain 9.1 %
0.17 kg Caraaroma (400.0 EBC) Grain 5.0 %
0.17 kg Choc-Chit Malt (700.0 EBC) Grain 5.0 %
0.17 kg Chocolate Malt (750.0 EBC) Grain 5.0 %
10.00 gm Green Bullet [13.50%] (60 min) Hops 20.2 IBU
10.00 gm Green Bullet [13.50%] (40 min) Hops 15.3 IBU
20.00 gm Fuggles [4.00%] (30 min) Hops 6.1 IBU
20.00 gm Fuggles [4.00%] (15 min) Hops 3.2 IBU
0.50 tsp Koppa Floc (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Estimated Original Gravity: 1.049 SG (1.036-1.050 SG)
Estimated Final Gravity: 1.012 SG (1.007-1.011 SG)
Estimated Color: 75.8 EBC (49.3-88.7 EBC) Color [Color]
Bitterness: 44.8 IBU (30.0-45.0 IBU) Alpha Acid Units: 2.9 AAU
Estimated Alcohol by Volume: 4.8 % (4.0-5.0 %)