RecipeDB - Four Shades of Sout

[warrenlw63]

Four Shades of Sout

Stout - Irish Dry Stout
All Grain

4 Votes

Brewer's Notes

Differing attempt to my 3 Shades of Stout... Basically an easier quaffer than the former but maybe showing less roast character. Overall a really nice stout though.

Malt & Fermentables

%	KG	Fermentable
	4.5 kg	BB Ale Malt
	2 kg	Bairds Maris Otter Pale Ale Malt
	1 kg	Flaked Barley
	0.5 kg	TF Amber Malt
	0.5 kg	TF Pale Chocolate Malt
	0.4 kg	TF Roasted Barley
	0.4 kg	Weyermann Carafa Special III

Hops

Time	Grams	Variety	Form	AA
	60 g	Cascade (Pellet, 5.5AA%, 60mins)
	15 g	Cascade (Pellet, 5.5AA%, 60mins)

Yeast

25 ml

Danstar - Nottingham

50L Batch Size

Brew Details

• Original Gravity 1.043 (calc)
• Final Gravity 1.011 (calc)
• Bitterness 22.2 IBU
• Efficiency 76%
• Alcohol 4.15%
• Colour 76 EBC
• Batch Size 50L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 1 days

 

[drsmurto]

Have this one on tap now. Made a few changes as you do but the bones were inspired by this and particularly Wazzas comments that a simple dry irish stout doesnt float the boat much anymore.

I made a few 70/20/10 ale/flaked/roast 'guinness' type stouts and whilst they were nice they lacked the complexity of flavours that i wanted in a stout.

I used 1187 and green bullet hops, bulked it up to 5.2% and 40IBU.

My keg fridge is off but its still holding 7-8C at the minute so i let the pint warm up for 15 mins before drinking it and WOW!

Flavour country! :super:

This ones got my vote and will be a regular on tap in winter. :beerbang:

Cheers Wazza!

 

[jbirbeck]

I'd done this receipe as well as a gift for my Dad used target for bittering and some EKG at flameout and wyeast irish ale, is fantastic.

DrSmurto, I'd be keen on getting some details on the changes you made and the hop schedule, I'd love to do this with GB for myself.

 

[drsmurto]

Recipe: 4 shades
Brewer: DrSmurto
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.55 L
Estimated OG: 1.055 SG
Estimated Color: 88.6 EBC
Estimated IBU: 40.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 79.37 %
0.30 kg Barley, Flaked (3.9 EBC) Grain 4.76 %
0.25 kg Amber Malt (43.3 EBC) Grain 3.97 %
0.25 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.97 %
0.25 kg Chocolate Malt (1100.0 EBC) Grain 3.97 %
0.25 kg Roasted Barley (1300.0 EBC) Grain 3.97 %
15.00 g Green Bullet [13.50 %] (60 min) Hops 19.9 IBU
25.00 g Green Bullet [13.50 %] (20 min) Hops 20.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.30 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 17.00 L of water at 73.9 C 66.0 C
10 min Mash Out Add 12.00 L of water at 97.4 C 78.0 C

 

[dicko]

Recipe: 4 shades
Brewer: DrSmurto
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.55 L
Estimated OG: 1.055 SG
Estimated Color: 88.6 EBC
Estimated IBU: 40.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 79.37 %
0.30 kg Barley, Flaked (3.9 EBC) Grain 4.76 %
0.25 kg Amber Malt (43.3 EBC) Grain 3.97 %
0.25 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.97 %
0.25 kg Chocolate Malt (1100.0 EBC) Grain 3.97 %
0.25 kg Roasted Barley (1300.0 EBC) Grain 3.97 %
15.00 g Green Bullet [13.50 %] (60 min) Hops 19.9 IBU
25.00 g Green Bullet [13.50 %] (20 min) Hops 20.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.30 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 17.00 L of water at 73.9 C 66.0 C
10 min Mash Out Add 12.00 L of water at 97.4 C 78.0 C

Hi Guys,

Thinking of my first stout for this winter (I know I'm late) and I like the look of the above.
What are the views of using a Thames Valley Ale yeast #1275 instead of the Ringwood?

The TVA has a bit higher attenuation.
Or I should throw it onto the yeast cake of a Cal Lager #2112 which has the lower attenuation.
I currently dont have a ringwood yeast.

Cheers

 

[drsmurto]

Hi Guys,

Thinking of my first stout for this winter (I know I'm late) and I like the look of the above.
What are the views of using a Thames Valley Ale yeast #1275 instead of the Ringwood?

The TVA has a bit higher attenuation.
Or I should throw it onto the yeast cake of a Cal Lager #2112 which has the lower attenuation.
I currently dont have a ringwood yeast.

Cheers

Use the 1275. I've repeated this using 1469 and 1026, both higher in attenuation than ringwood and both produced very nice beers.

 

[Bribie G]

Great minds.... I was reading something by Randy Mosher who said not to rely entirely on pale malt in your stouts as it made them a bit one dimensional, especially with US pale malts, and to put some other 'threads' in as well, so I decided a couple of weeks ago to put 250 of Amber malt in my dry stout - haven't used Amber before. Interesting to see it in your 4 shades recipe. Also used flaked barley and Wyeast Irish, although I have used Ringwood in the past to good effect.

 

[warrenlw63]

Smurto... good to hear you're still finding the recipe productive.

Bribie... yer two shades too short.

Was close on the weekend. Got 4 shades happening but it was porter. I shall graduate back to the stout. Melbourne's shitty weather demands it ATM.

Warren -

 

[bconnery]

Hi Guys,

Thinking of my first stout for this winter (I know I'm late) and I like the look of the above.
What are the views of using a Thames Valley Ale yeast #1275 instead of the Ringwood?

The TVA has a bit higher attenuation.
Or I should throw it onto the yeast cake of a Cal Lager #2112 which has the lower attenuation.
I currently dont have a ringwood yeast.

Cheers

I think 1275 is a great yeast for stout. I've made stouts with this and the white labs equivalent and they worked very well.

 

[dicko]

Thanks Guys,

I'll give the 1275 a go then as soon as the fermenting fridge is vacant.

The reason I asked about the 2112 apart from the fact that I have a beer fermenting with it at the moment is that I read on the wyeast site that they suggest it for a Baltic Porter which got me thinking.

Cheers