Dry Stout Recipe Check Please

[SJW]

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

I dont bother with RM anymore, I just up the RB. I have gone way off Black Malt after using way too much in a stout once and that burn charcol taste has stayed with me ever since. Sorry for not explaining my dumb question before.

 

[newguy]

Just wondering why u would bother with RM, when you could just up the RB.

Different taste from each. It's a slight difference, but it's there.

 

[SJW]

I have changed the name in my Beersmith to BLACK MALT so I never make that mistake again.

 

[johnno]

G'day all.
The reason for the 160 gm of Roasted malt and 40 gm roasted barley is because i only had 160gm of the roasted malt.

Yep warren I should have used more of that roasted barley. Just realised it is not too dark when i mashed in.

I've been blundering around the house doing odd jobs and probably wasn't thinking too hard about it.

This is more of a bribe brew for a porter/stout lover so it should be ok for them.

Just a single infusion.

May brew something more summery tommorrow or Sunday. Like a nice wheat.

cheers
johnno

 

[milpod]

I tried a STOUT MANY years ago,hated it,would my new found pallete enjoy a stout now?

 

[SJW]

I tried a STOUT MANY years ago,hated it,would my new found pallete enjoy a stout now?

OH Yes, there is nothing to hate about a good stout, it's all very very good.

Steve

 

[SJW]

So how would 50g or 100g of Black go in my stout?

 

[bugwan]

I tried a STOUT MANY years ago,hated it,would my new found pallete enjoy a stout now?

Depends on where you got the stout from

A well made stout is one of the most beautiful experiences a palate can enjoy. So much depth, so much going on in there... Aside from some complex Belgians, they're a great workout for a good palate. I say try again, you won't be disappointed!

If you're not too keen on the dark malt taste, try a smoother oatmeal stout instead of a dry Irish perhaps?

 

[bugwan]

So how would 50g or 100g of Black go in my stout?

I've only made a couple of AG stouts, non of which contained Black Malt, but those I've tried with BM gave an almost ashy flavour that hung on the back of the tongue for a while. Not my favourite aftertaste, but some love it as a buffer to the bitterness...

Sorry I can't help more on that one...

 

[Guest Lurker]

So how would 50g or 100g of Black go in my stout?

If you keep it to about 1% of the grain bill it will lend an extra bit of complexity in the dark malts, and a a dry crisp almost bitter finish which I personally like. You may need to drop the hops by a couple of IBUs to compensate for that finish. If you get up to 5% black malt you will be in the charcoal, ash, chewing on a heat bead type flavours, which need a lot of other flavours to back them up, or stand out.

 

[SJW]

If you keep it to about 1% of the grain bill it will lend an extra bit of complexity in the dark malts, and a a dry crisp almost bitter finish which I personally like. You may need to drop the hops by a couple of IBUs to compensate for that finish. If you get up to 5% black malt you will be in the charcoal, ash, chewing on a heat bead type flavours, which need a lot of other flavours to back them up, or stand out.

Thanks GL. Looking back through my early records I got RB and RM mixed up and ended up with 10% RM. It was enough to turn me of stouts for about 5 years now. But I think I will give another crack as I have made some great Porters with a little RB. So I will have another go when kegs become available.

4000.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 73.39 %
800.00 gm Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 14.68 %
200.00 gm Amber Malt (43.3 EBC) Grain 3.67 %
200.00 gm Chocolate Malt (886.5 EBC) Grain 3.67 %
200.00 gm Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 3.67 %
50.00 gm Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 0.92 %
30.00 gm Target [11.00 %] (60 min) Hops 33.4 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


Steve

 

[Ducatiboy stu]

I use 100gms of Black malt & 340gms RB in my Pillar of Stout

I find the little bit of Black malt adds a nice ash flavour that helps balance it out

 

[dicko]

A good simple recipe for a traditional dry stout is;

Base malt 80%
Roast barley 10%
Flaked barley 10%
BU:GU = 1
No aroma addition.
A good yeast like wyeast 1084 or a dry Nottingham.
You could add small amounts of crystal to taste but too sweet is not good IMO.

Cheers

 

[SJW]

I think this is as hard as I want to go with the roast & Black. Might drop the choc or amber yet?

Amount Item Type % or IBU
4000.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 75.47 %
500.00 gm Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 9.43 %
250.00 gm Amber Malt (43.3 EBC) Grain 4.72 %
250.00 gm Chocolate Malt (886.5 EBC) Grain 4.72 %
250.00 gm Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 4.72 %
50.00 gm Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 0.94 %
30.00 gm Target [11.00 %] (60 min) Hops 33.7 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 #-)

 

[Guest Lurker]

I think this is as hard as I want to go with the roast & Black. Might drop the choc or amber yet?

I think that looks tasty and I would leave the amber and choc as is. Assuming you want to make a stout, rather than a dark ale or porter, then a good rule of thumb is 10% dark grains in total, and that looks right on the money.

 

[SJW]

I ended up brushing the Roast Malt (Black) I read that Guinness have used black and RB over the years and no one can tell the diff. I will find where I read that and post it. I want this puppy to be dry so I hope thats what I get

#57 Dry Stout
Batch Size: 25.00 L
Brewer: Stephen Wright
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, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 77.82 %
500.00 gm Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 9.73 %
220.00 gm Amber Malt (43.3 EBC) Grain 4.28 %
220.00 gm Chocolate Malt (886.5 EBC) Grain 4.28 %
200.00 gm Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 3.89 %
30.00 gm Target [11.00 %] (60 min) Hops 34.0 IBU
30.00 gm Goldings, East Kent [4.20 %] (15 min) Hops 6.4 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: 40.4 IBU Calories: 0 cal/l
Est Color: 59.2 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 5140.00 gm
Sparge Water: 15.20 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

Single Infusion, Full Body Step Time Name Description Step Temp
90 min Mash In Add 12.00 L of water at 76.6 C 68.0 C
10 min Mash Out Add 10.00 L of water at 87.2 C 76.0 C

 

[SJW]

Doing a little reseach on the diff between Roast Barley and Roast Malt and the first place I started to look was a Guinness site and that led me to this article: http://zythophile.wordpress.com/2007/11/06...arley-question/
Very interesting stuff that. I must admitt I can't tell the diff betwen RB and RM and it appears a lot of other people can't either.
Looks like another side by side coming up

Steve

 

[warrenlw63]

Hey great link Steve. :beerbang:

Must read all those other articles when I get a chance too.

Warren -

 

[SJW]

I am enjoying reseaching the history of these two. Guinness has a history of using both with little impact on flavour. I think when I have added some extra RM to a stout it has come out to charcoaly but from what I have found out it is probably because I have used the max amound of Roast with the Barley.

Steve

Roast Malt/Black Patent Malt.
This is malted barley which has been roasted till it is virtually black. Obviously it is again used in very small quantities and it gives a dark colour to the beer as well as a charcoal bitterness. Used in larger amounts it is excellent for producing Stouts.

Roast Barley.
Unlike the previous specialty grains, roast barley is not made from malted barley. In this case ordinary dried barley is used and it is roasted to a very dark brown. The result is a flavour with subtle differences from the roasted malts and again it is often used in stouts. The world famous Guiness Extra Stout uses large quantities of it. It can also be used in very small quantities to flavour paler beers. When I visited the Tooheys Brewery at Lidcombe a few years ago, they were using roast barley to impart flavour and colour to a mash which used a high proportion of unmalted barley and would otherwise have looked and possibly tasted rather insipid.

 

[zythophile]

.....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.

Neither of these two claims is remotely true.

Hops sent to Scotland were taxed at exactly the same rate as hops sold in England. Scots beers were lightly hopped for a host of reasons, including the cost of transporting hops north, local tastes, and the local climate being cool enough to not need high hop rates to preserve the beer.

The tax on malted barley had nothing to do with the use of roasted and flaked barley in stouts, which (1) wasn't something that started happening until the 20th century, and (2) wasn't confined to Ireland. In fact Guinness historically only used roasted malt, not roasted barley, and does not seem to have started using roasted barley until the early 1950s: it's a myth that the particular Guinness flavour is down to roasted barley.

It's also a myth, incidentally, that porter is (or was) in any way different from stout, except for strength. The recipes were identical, but stout was stronger.