Dry Stout Recipe Check Please

[SJW]

I have not made a Stout for years and some of my early attempts were crap. Alway stuffing arounf with Black malt, RB, Oats, Lactose and all the other ***** under the sun. So this time I want to keep it simple and dry.

Dry Stout
Dry Stout


Type: All Grain
Batch Size: 25.00 L
Brewer: Stephen Wright
Boil Size: 32.05 L
Boil Time: 75 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
4500.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 88.24 %
200.00 gm Amber Malt (43.3 EBC) Grain 3.92 %
200.00 gm Chocolate Malt (886.5 EBC) Grain 3.92 %
200.00 gm Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 3.92 %
30.00 gm Target [11.00 %] (60 min) Hops 34.0 IBU
20.00 gm Fuggles [4.50 %] (15 min) Hops 4.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.73 % Actual Alcohol by Vol: 0.00 %
Bitterness: 38.6 IBU Calories: 0 cal/l
Est Color: 57.7 EBC Color: Color

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5100.00 gm
Sparge Water: 12.16 L Grain Temperature: 15.0 C
Sparge Temperature: 90.0 C TunTemperature: 15.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 73.7 C 67.0 C
10 min Mash Out Add 10.00 L of water at 96.6 C 78.0 C



STEVE

 

[warrenlw63]

Yum! B) Lock and load. Looks good to me.

Edit: Just noticed no flaked barley? You'd want at least 10% in there Steve.

Warren -

 

[SJW]

Thanks Warren, just the bloke I hoped would have a look for me.

 

[warrenlw63]

No worries Steve. I just thought that no flaked barley would alter the texture in a negative way. It is traditional after all.

Warren -

 

[SJW]

Would some Uncle Tobys Oats do the same thing as Flaked Barley?

 

[warrenlw63]

Similar but not the same Steve. Just call it an Oatmeal dry. :lol:

You'll probably need a b-glucan rest too.

Warren -

 

[Beer Guy]

90 *C sparge bit warm most recomend no higher than about 77 but I am not familiar with your system or the methodology behind that choice.

 

[SJW]

It's cool Beerguy, thats just the HLT Temp. After 2 equel sparges with water at around 90 the mash still wont be over 80 deg C. I dont know why I even bother adjusting that in Beersmith as after I mash in I just let the HLT goduring the mash until near boiling then switch it off as mash out temp is in mid 90's anyway.
Back to the Beta glucan rest. I never though of doing this for a Stout, but it's a good idea. Would 30mins at 40 or 45 deg C do? or is a protein rest at 52 going to do the same job?

 

[drsmurto]

I find that hard to believe since you are doing a mash out and the mash temp is 78. Wouldnt take too many litres of 90C water to bring mash over 80. Unless you get a very quick drop in temp between sparges......

 

[warrenlw63]

Maybe like my setup. If you pump your sparge water over with a March you get some temp drops. My sparge water usually sits around 85 degrees in the HLT to bring the grainbed up to around 75 degrees for the second sparge.

Steve I reckon 20-30 minutes at 45 degrees should cover you. For b-glucans.

Warren -

 

[newguy]

Steve,

I'm by no means a stout expert but a member of my homebrew club sure is. He consistently takes medals for his stouts, and he wrote a good article for our newsletter. It can be found in our September 2006 WHN (Worthouse News) on our club's website found here. On the left side of the page is a link for the WHN, follow that and download the Sept '06 edition. His article starts on page 12.

 

[SJW]

I find that hard to believe since you are doing a mash out and the mash temp is 78. Wouldnt take too many litres of 90C water to bring mash over 80. Unless you get a very quick drop in temp between sparges......

With mash out temp at 96.6 deg C i don't have much say in it. Anyway after 53+ AllGrainers I got the temps losses thing sorted ages ago.

 

[SJW]

Anyway I added some flaked barley so I can't wait till it cools down a bit and I will kick this one off.

Dry Stout
Dry Stout


Type: All Grain
Date: 15/04/2010
Batch Size: 25.00 L
Boil Size: 32.05 L Asst Brewer:
Boil Time: 75 min Equipment: Keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4000.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 74.07 %
800.00 gm Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 14.81 %
200.00 gm Amber Malt (43.3 EBC) Grain 3.70 %
200.00 gm Chocolate Malt (886.5 EBC) Grain 3.70 %
200.00 gm Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 3.70 %
30.00 gm Target [11.00 %] (60 min) Hops 33.5 IBU
20.00 gm Fuggles [4.50 %] (15 min) Hops 4.5 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.96 % Actual Alcohol by Vol: 0.00 %
Bitterness: 38.0 IBU Calories: 0 cal/l
Est Color: 57.7 EBC Color: Color

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 5400.00 gm
Sparge Water: 19.46 L Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C TunTemperature: 15.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.2 PH

Double Infusion, Medium Body Step Time Name Description Step Temp
20 min Beta Glucan Add 8.00 L of water at 52.7 C 45.0 C
60 min Saccrification Add 10.00 L of water at 89.1 C 67.0 C

 

[johnno]

Good timing SJW. Will be brewing one today or tomorrow.

Just the info I am looking for without searching too far. Will post recipe later.

cheers
johnno

 

[johnno]

Here's mine.

Just heating water now.

Amount Item Type % or IBU

4.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 83.33 %

0.50 kg Barley, Flaked (3.3 EBC) Grain 9.26 %

0.20 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 3.70 %

0.16 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 2.96 %

0.04 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 0.74 %

28.30 gm Super Alpha [11.00 %] (60 min) Hops 30.7 IBU







Beer Profile



Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.010 SG

Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG

Estimated Alcohol by Vol: 4.64 % Actual Alcohol by Vol: 0.65 %

Bitterness: 30.7 IBU Calories: 90 cal/l

Est Color: 53.9 EBC

​

 

[warrenlw63]

Looks great Johnno.

Only one nitpick. I'd push your roasted barley levels up to that of the choc malt. You're probably going to be a touch underwhelmed roast-wise otherwise.

Warren -

 

[SJW]

Looks great mate. Almost the same as mine without the Amber. Are u going a 45 deg C Beta Glucan or just a straight infusion?

Steve

 

[SJW]

0.16 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 2.96 %

0.04 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 0.74 %

Whats the diff. with these 2?

 

[therook]

Looks great mate. Almost the same as mine without the Amber. Are u going a 45 deg C Beta Glucan or just a straight infusion?

Steve

Straight infusion is all you need

 

[newguy]

Whats the diff. with these 2?

Roasted barley is barley that hasn't been malted. Roasted malt is just that - roasted malted barley.

.....Which brings to mind something I found interesting. I knew that Scottish beers tend to be lightly hopped because historically the British would heavily tax hops exported to Scotland. I recently found out that the reason why the Irish used roasted and flaked barley in their stouts was that the British taxed malted barley.