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I wouldn't worry about the smell... that's all your hop aroma and yeast-farts being scrubbed out of your beer.

MMmmmmmm. Still got 1/3 of a keg of this left. Damn its a tasty beer. Even with the warmer weather i can still find time to savour a stout.

So Brother Stout, read all the articles you linked previously and tasted an oatmeal stout in the AHB SA xmas case swap. Ready to play another round of stout brewing. Since stout isnt the mash paddle i was hoping i might glean a few ideas/recipes from you on other stout recipes. I found your recipe on AHB and was hoping for some tasting notes and suggestions of whether you would tweak things around. Obviously i wont be adding a kit.extract to it.....

Cheers
DrSmurto - stout brewer wannabe

What style of stout do you prefer - dry or sweet?

Dry. Not tried a milk stout. Love a good dry stout. Couldnt get thru a winter without Coopers BES. My local swap the pale tap for stout over winter.....

I am interested as well, my Guinness was a hit and I would love to try whatever recipe you can cook up for Doc

I too like a dry stout...

drsmurto wrote: My local swap the pale tap for stout over winter.....

I may have to move to Adelaide.

Cheers,
Greg

Over the years, I've found less is more...I've gone for excessively complicated recipes with more than six types of grains and all sorts of salts modifications and fairly complicated mash schedules...and to be honest, they never really hit the mark. In the last two years, I did some stouts and one in particular had an excellent grain flavour profile and several other stouts were based on another recipe that had an excellent hop profile. So, I've been merging the two dry stout recipes, and this is where I'm currently at:

Trough Lolly's Dry Irish Stout
All calcs based on Promash.
Batch Size = 21L
OG 1.047 IBU 46 EBC 78
Efficiency set at 70%

Grist
4kg Bairds Marris Otter 86.0%
300g Flaked Barley 6.5%
300g Roasted Barley 6.5%
50g Weyermann Acidulated Malt 1.1%
Mash for one hour at no higher than 65C.
A 30 minute protein rest beforehand is recommended but not essential.

Hops
35g Goldings Pellets 7.00% A/A 60 mins
20g Goldings Pellets 7.00% A/A 20 mins

Yeast
WYeast 1084 Irish Ale

Now you may want to increase the base malt to up the gravity but I find the dry stout tends to get muddled (fancy tech term for alcohol over-riding the dry flavour profile!) if you push the OG beyond 1.055. Styrian Goldings as the second addition don't taste too bad either and I don't have an aroma addition - if you must add hop aroma to your dry stout (and block out the lovely fresh roasted grain aroma in the process) then perhaps some Fuggles may be in order.
As for water, that depends on what water you have - I always add a rounded teaspoon of Gypsum and another teaspoon (sometimes two) of Chalk to help burtonise the mashwater.

Anyway I hope this recipe, and the earlier links I posted, help.

Cheers,
TL

Edit: sp.

gregb wrote:

drsmurto wrote: My local swap the pale tap for stout over winter.....

I may have to move to Adelaide.

Cheers,
Greg

I also drive past Grumpys twice a day!

TL, cheers for that. Is the acidulated malt there to mimic the lactic tang of a guinness or a mash pH adjustment? Adelaide tap water is already contains enough of the burton character for me!

Yep, it's the tang, but leaving it out won't be a problem...you could also do a sour mash if you wanted to get authentic.

Cheers,
TL

Trough Lolly wrote:Over the years, I've found less is more...

I couldn't agree more.