Some Kind Of Stout

[blackbock]

This morning I woke up with a strong urge to brew a stout. When I looked at what I had on hand I came up a bit short on traditional ingredients. After reading a recent post by Pint of Lager, I decided I would base it on Munich malt, and whatever black grains I had available. I also got some ideas from the Weyermann website, with a recipe first made by none other than Ray Daniels.

Here is the recipe I think I'll make tomorrow. Any comments welcome. I was also considering adding a dash of black sambuca for aniseed flavour, has anyone tried that?

My Shout
Dry Stout

Type: All Grain
Date: 23/02/2008
Batch Size: 18.00 L
Brewer: Blackbock
Boil Size: 22.06 L Asst Brewer: Ray Daniels
Boil Time: 60 min Equipment: Blackbox Brewery III
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.50 kg Munich I (Weyermann) (14.0 EBC) Grain 81.4 %
0.45 kg Pale Chocolate (Bairds) (600.0 EBC) Grain 10.5 %
0.35 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 8.1 %
10.00 gm Hallertauer Taurus [14.80%] (60 min) Hops 19.7 IBU
5.00 gm Calcium Carbonate (Chalk) (Mash 0.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 0.6 %
Bitterness: 19.7 IBU Calories: 90 cal/l
Est Color: 88.2

Mash Profile

Mash Name: Weyermann 1879 mash schedule Total Grain Weight: 4.30 kg
Sparge Water: 16.91 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash in Add 9.46 L of water at 37.2 C 35.0 C 2 min
Acid rest? Heat to 45.0 C over 10 min 45.0 C 10 min
Protein rest Heat to 52.0 C over 10 min 52.0 C 10 min
Saccharification rest Heat to 62.0 C over 13 min 62.0 C 30 min
Dextrin rest Heat to 72.0 C over 15 min 72.0 C 35 min
Mash out Heat to 78.0 C over 5 min 78.0 C 10 min

 

[tangent]

Nice work!

I think too many people use pale malts and then too much roast and black malts. It's all too burned and acrid for me.
I did a porter with dark munich as the base and caramunich 3 mostly. Some choc and bugger all really dark malts. Mashed fairly low and underprimed the bottles and after a big wait, it was huge. There's that much malty flavour, it almost needs a while for it to chill out a bit.

edit - maybe add a small amount of that Sambucca as a primer to some bottles. Don't jeapordise that much Munich malt

 

[blackbock]

Do you think it would benefit from some Crystal as well?

 

[tangent]

a little of the darkest you've got.

 

[SpillsMostOfIt]

Cheers for this discussion, gents.

I have been contemplating brewing something with Munich plus choc plus ??? for a while to see what happens and almost forgot about it until reading this.

*Sigh*... Back onto the list it goes...