What Makes A Good Stout?

[_HOME_BREW_WALLACE_]

I have been doing a lot of thinking about stouts lately. I have got to ask, What makes a good stout?

I'm kind of chasing something that is thick (almost eat it with a spoon :huh: ), creamy, a little on the sweet side, around 6 to 8 % ABV, and nice to drink but you know you have had enough after a couple of pints.

I'd also like to add cinnamon or maybe rack it onto half a bottle of chocolate liqouer (i'm fairly confident about this bit).


Any suggestions?

 

[mwd]

I prefer the dry Irish stouts myself with the thick creamy head. Never got anywhere near with homebrew though.
Quite like Youngs double choc nice and smooth but it does not blow me away though.

Was thinking about doing the Dark Ale/Stout toucan and add some cherries late into the fermentation just as an experiment knowing it is a million miles away from an Irish stout.

 

[manticle]

While there's a few tweaks I would make now (simpsons instead of JW, drop the late hop additions) this recipe matches your description: http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1027

 

[beerbog]

While there's a few tweaks I would make now (simpsons instead of JW, drop the late hop additions) this recipe matches your description: http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1027

Looks like a nice stout. :beerbang:

 

[_HOME_BREW_WALLACE_]

While there's a few tweaks I would make now (simpsons instead of JW, drop the late hop additions) this recipe matches your description: http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1027

Where would i be without you manticle?

A couple of quick questions, would 500g of toasted rolled oats be beneficial in this? and i have a bag of oak chips i wish to toast up a hand full and age a second batch on them. Is this worth a go? or am i started to get too excited about this whole stout thing? :lol:

 

[manticle]

I separate oatmeal stout and cream stout as the oats and lactose have a similar effect - some sweetness and some mouthfeel. I'd make one or the other first, then tweak next time if you think it needs it but that's how I approach all recipes. Easier to tell what effect each thing has when you don't bung it all in together first time around.

Same with the oak. Check the flavour of the week thread on wood aged beer. I think a bit of oak in a stout could be lovely but my tendency would be towards a drier version as the base beer.

The above recipe with the suggested changes, a slightly bigger IBU (maybe 35) and no lactose might be a good culprit.

Having said that - while I've used oak with success, I haven't used it in a stout so sweet + woody might be great.

 

[Fourstar]

Having said that - while I've used oak with success, I haven't used it in a stout so sweet + woody might be great.

The way the Vanilla Oak Aged Tennessee Whiskey Imperial stout is tasting i'd vote for YES!

 

[_HOME_BREW_WALLACE_]

The way the Vanilla Oak Aged Tennessee Whiskey Imperial stout is tasting i'd vote for YES!

Please, Tell me more.........

 

[Bizier]

Manticle's recipe looks pretty good, especially with suggested substitutions.

My suggestion was to use lots of flavourful base malt, and the lightest roast grains. I am a big fan of the Bairds pale choc, and I think you could also do well with a large addition of the light debittered Carafa, as opposed to a smaller addition of darker grains. I think this is especially the case if you wanted to add some kind of actual cocoa derived flavouring (sorry, not a fan there) because the grains should compliment the chocolate flavours well. Perhaps you could look at using the cocoa nibs available from at least one sponsor for your chocolate.

 

[Fourstar]

Please, Tell me more.........

http://www.aussiehomebrewer.com/forum/inde...st&p=737135

recipe based on goose island bourbon county stout. :icon_drool2:

 

[bradsbrew]

This was a nice dry stout heaps of roast, heaps of body.

Not the Bloody Kingswood Sump Oil Stout

Cheers

 

[MHB]

Lots

Lots of base malt, roast/black, hops (like 60 IBU worth), yeast (pitch at the high end), and lots of chalk in your water

Personally I would give the cinnamon and chocolate liqueur a miss, bit like going to some coffee shops, it the coffee needs hazelnut it isn't good enough to drink.

MHB

 

[neonmeate]

i'm with mhb.

you can always trial the chocolate/cinnamon and add it to the glass anyway.

for another idea try a shot of laphroaig in your stout instead.