Froth On Stout

[davelovesbeer]

I recently made my first AG stout, and poured my first pint the other day. Tastes OK, but the froth on the beer is a dark brown color. Just wondering how to get it a lighter color? I realise there is a fair amount of dark grains in there, but the dark froth kind of ruins the look of the beer.

Any ideas

 

[Adamt]

The difference between "really dark brown", "black", and "even blacker" is highlighed in the colour of the head. Is your recipe in Beersmith/Promash/software and if so, what is the beer colour calculated to be?

 

[newguy]

The colour of the head is directly tied to the roasted grains you used in the grist. The roasty flavour of the stout and the dark brown head are tied to each other. You can get a light(er) head, but at the expense of the roasted flavour.

Use less roasted barley and the head will be lighter. If you have the equipment you can try beer gas (nitrogen/CO2 mix) for carbonating/dispensing your keg. The smaller bubble produced by the nitrogen will look whiter.

 

[Bribie G]

Yes the finer bubbles look lighter, note the head on a keg guinness. Try using a pocket beer sparkler* (with caution) and you'll get a much creamier head.
Example with a dark ruby ale (not a stout but you get the idea)




* get a 20 or 30 ml syringe from the chemist. Draw about 10 ml up into the syringe and inject it hard back down into the beer from about 2cm above the brew. Takes a bit of practice not to get a foam-over.

 

[Swinging Beef]

If its all about appearances, you can pour 50ml of frothy pale ale in first, and then pour the stout on top of this.
You get a perfectly white head every time, with the option of a cappucino swirl in the pour.

 

[Bribie G]

If its all about appearances, you can pour 50ml of frothy pale ale in first, and then pour the stout on top of this.
You get a perfectly white head every time, with the option of a cappucino swirl in the pour.

To be sure, and the lucky Shamrock Leaf as well

 

[davelovesbeer]

I dont have any of the programs. The grain bill was about

4.5kg Ale malt
1.5kg Roasted Barley
.25kg Black malt

So there is alot of dark grains in there, but not sure what the color calculates to be. If I reduce the darker grains though I will compromise flavour I guess.

 

[jonocarroll]

Yes the finer bubbles look lighter, note the head on a keg guinness. Try using a pocket beer sparkler* (with caution) and you'll get a much creamier head.

* get a 20 or 30 ml syringe from the chemist. Draw about 10 ml up into the syringe and inject it hard back down into the beer from about 2cm above the brew. Takes a bit of practice not to get a foam-over.

I tried this last night on my newly brewed malty mild ale .... Wow! You can be sure that I'll be carrying a 'pocket sparkler' around with me for a while. A creamy head on a low-carbonated mild... mmmm. Cheers to all who have posted the details of this wonderful device - just another example of the ingenuity and helpfulness of the brewing community :beerbang:

 

[Adamt]

I dont have any of the programs. The grain bill was about

4.5kg Ale malt
1.5kg Roasted Barley
.25kg Black malt

So there is alot of dark grains in there, but not sure what the color calculates to be. If I reduce the darker grains though I will compromise flavour I guess.

Holy ****! h34r:

1.5kg is twice the amount of roast barley I'd use in an Imperial stout of the grandest strength. Can you actually taste anything else in there but burnt, acrid roastiness? 0.5kg (combined black and roast barley!) is the most I would think about using a standard strength stout, and even that is pushing the boundaries.

 

[newguy]

I dont have any of the programs. The grain bill was about

4.5kg Ale malt
1.5kg Roasted Barley
.25kg Black malt

So there is alot of dark grains in there, but not sure what the color calculates to be. If I reduce the darker grains though I will compromise flavour I guess.

h34r:

I think my balls just got sucked up into my abdomen. No wonder the head looks a bit dark. :unsure:

 

[rclemmett]

I dont have any of the programs. The grain bill was about

4.5kg Ale malt
1.5kg Roasted Barley
.25kg Black malt

So there is alot of dark grains in there, but not sure what the color calculates to be. If I reduce the darker grains though I will compromise flavour I guess.

It should be good for cooking if used in small amounts.....

The first time I ever used grains I used 1kg of roasted barley in with a toucan coopers stout..... It was undrinkable.

You live and you learn :icon_cheers:

 

[Brewer_010]

Holy ****! h34r:

1.5kg is twice the amount of roast barley I'd use in an Imperial stout of the grandest strength. Can you actually taste anything else in there but burnt, acrid roastiness? 0.5kg (combined black and roast barley!) is the most I would think about using a standard strength stout, and even that is pushing the boundaries.

My thoughts exactly!
Usually roasted barley is used to around 5-10% (I've used to 5% and it was pretty roasty) your taste buds would be going PUCKER :icon_vomit:

 

[jonocarroll]

your taste buds would be going PUCKER

It should be good for cooking if used in small amounts.....

There's room here for a Jamie Oliver pun...

 

[davelovesbeer]

oh yeah, the first taste almost blew me away. although it has mellowed a bit with time and is now quite drinkable, especially with a shot of ale in there. I got the recipe from a book, it won first place at the american home brew awards. Maybe their roasted barley is a bit more mild than ours.

Any way, I think next time it will be reduced dramatically. Like Rob2 says, you live and learn

 

[zabond]

still a kits & bits brewer but my best stout attempt with a nice thick creamy head was a coopers stout can &
500grm ldme
300grm ddme
50grm carafa t2[ roasted barly]
150grm caramunich
150 carapils
500grm dex[to up alc%]bout 6.5%
wllamet plug in primary
nottingham yeast
had a head just like a pub Guiness, I think due to the carapils & munich
I keg only,so dont know if bottle would give same head results
Russ

 

[Fourstar]

Best thing for a creamy head IMO is a decent whack of flaked barley (raw) when you have no access to Nitro. A good protien rest 66-67deg mash and a low-moderate carbonation. A nice gentle pour from the keg and a small fob of the tap always works for me. If you cant fob properly, i'd go the 'sparkler' route. Its worked for me before.

It impressed my stout fiend of a mate lastnight. He was quite impressed with the mouthfeel you get from flaked barley too..

Simple and proven dry stout recipe for me

70% MO
20% Flaked barley
10% Roast Barley

37IBU EKG @ 60min

1068 - (yes its ESB ALe... niiiiice) Ive used london 1028 before.. was way to minerally for me

 

[clarkey7]

Holy ****! h34r:

That's exactly what I yelled out - quite loadly before I read your response :icon_cheers:

PB

 

[Sammus]

Best thing for a creamy head IMO is a decent whack of flaked barley (raw) when you have no access to Nitro. A good protien rest 66-67deg mash and a low-moderate carbonation. A nice gentle pour from the keg and a small fob of the tap always works for me. If you cant fob properly, i'd go the 'sparkler' route. Its worked for me before.

It impressed my stout fiend of a mate lastnight. He was quite impressed with the mouthfeel you get from flaked barley too..

Simple and proven dry stout recipe for me

70% MO
20% Flaked barley
10% Roast Barley

37IBU EKG @ 60min

1068 - (yes its ESB ALe... niiiiice) Ive used london 1028 before.. was way to minerally for me

what's fob? and do you mean 1968? londen esb ale? I haven't heard of 1068... or is it a VSS?

 

[warrenlw63]

what's fob

Fresh off the Boat? h34r:

Warren -

 

[Fourstar]

Fresh off the Boat?
Warren -

:lol: Yes that and when you 1/2 open the valve on the tap and it foams.

As for the yeast, yes it is 1968 London ESB, Typo.

Cheers!