Maris Otter in dark beers? Stouts, Porters etc.

[welly2]

Just ordered 8kg of various speciality grains from fullpint so I should be able to add something interesting to it. Brew day when my black IPA that's currently fermenting finishes. Thanks for the tips all!

 

[welly2]

yep, use lowan oats in wits/stouts

Oh just out of interest - quick oats or the normal ones? I did a bit of reading tonight that seems to imply the quick oats are the ones to go for as they're milled a bit finer.

 

[MHB]

Ideally they will be a bit better gelatinised as well as finer cut, but a decent (15-20 minute) Glucanase rest is a good idea whenever using flaked anything.
Mark

 

[welly2]

Ideally they will be a bit better gelatinised as well as finer cut, but a decent (15-20 minute) Glucanase rest is a good idea whenever using flaked anything.
Mark

Would I be right in thinking that's a lower temperature mash step before ramping up to the mash/saccharification rest step?

 

[manticle]

Between mid/high 30s and mid 50s but mid range optimum (mid 40s)

 

[welly2]

Alright. Going to go with something like this. Can't imagine it won't be bloody tasty!

3.80 kg Maris Otter 75.2 %
0.50 kg Oats, Flaked 9.9 %
0.40 kg Roasted Barley 7.9 %
0.15 kg Chocolate Malt 3.0 %
0.10 kg Caramel/Crystal Malt - 40L 2.0 %
0.10 kg Wheat, Midnight Roasted 2.0 %
40.00 g Perle [8.00 %] - Boil 60.0 min 30.2 IBUs
Irish Ale Yeast (White Labs #WLP004)

 

[welly2]

Between mid/high 30s and mid 50s but mud range optimum (mid 40s)

Cheers manticle!

 

[idzy]

For an isolated rest outside of protein rest range, I believe BYO recommends 45c for beta-glucanase rest and then 55c for protein rest.

Looking like a ripper recipe!

EDIT: Should have looked for the referenced article - https://byo.com/mead/item/1497-the-science-of-step-mashing

 

[butisitart]

my last irish dry stout was pretty true to form, i think -
it went
4kg maris
750gm roast barley
1kg rolled barley
that's it. no choc - the roast barley gives it enough bang.
i use carapils if it's about - i like the creamy head it gives, and i think it compliments the roast barley.
but yeah - simple can taste really good on stout.
and 5-8 mls licorice extract is a hit too - adds a really nice glow on the end.

but if you start adding things after pale malt, roast barley and rolled barley, you're heading towards a porter and away from a stout.

 

[Danscraftbeer]

Every brew is interesting at least. In for the Jackpots at most.
Most brews I make is what I have on hand. Always take notes.

 

[TheWiggman]

Perle in a stout, interesting. From what I can garner it's quite minty. That might work well with a choc edge in a stout.

 

[welly2]

Perle in a stout, interesting. From what I can garner it's quite minty. That might work well with a choc edge in a stout.

I found the initial recipe on BYO and having never used perle, I looked it up and only found a few references, on hopunion.com and a few posts on homebrewtalk, to it being useful for stouts. Everywhere else reports it being used in German beers. I was almost thinking about going back to something like an EKG or Fuggles. Now you mention it has mint flavours, I think that could work really well. I'm going to do it!

 

[MHB]

Perle the German Hop or Pearl the UP malt variety?
Might cause confusion, I think its the malt variety being referred to. The hop isn't what would come to mid first if I was brewing a Dark beer, tho it is a very elegant and soft "Nobel" bittering hop and would probably work well
Mark

 

[Diesel80]

Target or Northdown both work well in bittering only beers.

 

[Barge]

Drinking a dry irish stout at the moment that is MO, about 10% RB and 1.5% choc. Very nice.

Might be opening up a can of worms here but it's bittered to 35IBUs with a single 60 min addition of galaxy. I used it because it was the highest AA hop I had on hand and I was under the impression that a 60min boil would not impart any flavour, only bitterness.

FWIW, I can't taste any "galaxyness" so I don't have a problem with it. Thoughts?

 

[manticle]

60 minute additions will impart distinct character to some degree, hop dependent in my experience.

 

[Barge]

Fair enough. I always put it down to history. That is, certain styles were bittered with certain varieties and it just stuck. I used to use super alpha and POR as my go to bittering addition. The last few beers have been single hop (so hallertauer, fuggles, galaxy) and I haven't really noticed a difference.

Having said that, I do eat kale salad, so my sense of taste is probably not the keenest.

 

[butisitart]

if you eat kale salad, you could probably substitute capers for galaxy and struggle to pick the difference

 

[Barge]

I doubt I'd notice koala scat for that matter

 

[butisitart]

I doubt I'd notice koala scat for that matter

if you live in capalaba, you should beware the koala scats falling through the airlock and into your precious