Best Stout Recipes

DarkFaerytale · Post by **DarkFaerytale** » Monday Sep 04, 2006 6:01 pm

i sort of can't be arsed to do a partial so i was wondering if anyone has had success in grabbing a 3kg esb kit and adding fermentables? say 1kg of dark malt or something along those lines with a guiness yeast (1084)

thinking about something like this to put down now for next winter

-Phil

Beerdrinker32 · Post by **Beerdrinker32** » Wednesday Sep 06, 2006 1:00 am

i meant a GUINESS best extra stout

must have been on the steins

Beerdrinker32 · Post by **Beerdrinker32** » Thursday Sep 07, 2006 2:52 am

got a can of dockside stout,600g dark malt400g maltodex plus 10g goulding hops. any suggestions on improving on this as im putting it down totay hopefully

was thinking more malt?

velophile · Post by **velophile** » Thursday Sep 07, 2006 11:14 am

Beerdrinker32 wrote:got a can of dockside stout,600g dark malt400g maltodex plus 10g goulding hops. any suggestions on improving on this as im putting it down totay hopefully was thinking more malt?

Maybe add another 400 - 500g of malt extract to total 1kg of fementables. What % alc do you want?

Beerdrinker32 · Post by **Beerdrinker32** » Thursday Sep 07, 2006 5:33 pm

am after about 6-6.5% 18L total vol

velophile · Post by **velophile** » Thursday Sep 07, 2006 5:51 pm

Beerdrinker32 wrote:am after about 6-6.5% 18L total vol

Another 500g of dry malt extract will get you 6% in 18L.

Check out this online calculator. http://www.liquorcraft.com.au/wa.asp?id ... etails=107

It's especially good for Final Gravity estimates when using maltodextrin (Dried Corn Syrup). Without checking you could think your fermet has stuck higher than you thought.

bigears · Post by **bigears** » Thursday Sep 07, 2006 7:37 pm

Shagger wrote:I like using up to 250g chocolate grain in my stouts.

Agree 100%, works really well!

lethaldog · Post by **lethaldog** » Thursday Sep 07, 2006 7:56 pm

bigears wrote:
Shagger wrote:I like using up to 250g chocolate grain in my stouts.
Agree 100%, works really well!

Yep another 1 for the choc here, i usually use 150-200 gm along side about the same amount of black grain, works a treat for me

to be sure, to be sure

Beerdrinker32 · Post by **Beerdrinker32** » Thursday Sep 07, 2006 11:08 pm

thanks velo,should i add some grain aswell?

velophile · Post by **velophile** » Friday Sep 08, 2006 12:59 pm

Beerdrinker32 wrote:thanks velo,should i add some grain aswell?

If you've got it, steep it.

As others have said, steeping some choc &/or black malt (grain) will add lots of flavour to your dark beer.

Beerdrinker32 · Wednesday Sep 13, 2006 11:10 pm

just had a sip outta the fermenter and it tastes brilliant

used100g of choc and it has added just the right amount of roasty choc flavour fo me! been fermenting for 4days now, hope it doesnt change flavour much

Beerdrinker32 · Wednesday Sep 13, 2006 11:11 pm

added 500g of ldme aswell

Beerdrinker32 · Post by **Beerdrinker32** » Thursday Sep 14, 2006 8:11 pm

do you guys use the same amount of priming sugar for stouts? how would using a dex+maltodex mix go? id like it a little less carbed

drtom · Post by **drtom** » Thursday Sep 14, 2006 8:48 pm

Stouts are usually less carbonated than other beers. I've seen it recommended for some high gravity stouts to use no priming sugar at all, but simply to let the very gradual fermentation of the complex sugars do the work for you. I tend to use less priming sugar than normal (e.g. 150g rather than 180g), but I've only done a couple of stouts, so it'll be interesting to hear the other opinions.

I would just use dex or malt. I wouldn't bother with maltodextrin since it's nonfermentable.

T.

lethaldog · Post by **lethaldog** » Thursday Sep 14, 2006 9:18 pm

I just brewed a stout and used 125gm dex for 21 litres and came up trumps

Beerdrinker32 · Post by **Beerdrinker32** » Tuesday Sep 19, 2006 12:22 am

just bulk primed my stout with 190gLDME the taste was a little sweeter than guinness extra stout with a slight coffee/bitter choc flavour. only flaw seemed to be a very slight cough sryup type aftertaste?????? still good enough to have me drinking it while bottling

but id like to know what would be causing that taste

lethaldog · Post by **lethaldog** » Tuesday Sep 19, 2006 3:22 pm

Beerdrinker32 wrote:just bulk primed my stout with 190gLDME the taste was a little sweeter than guinness extra stout with a slight coffee/bitter choc flavour. only flaw seemed to be a very slight cough sryup type aftertaste?????? still good enough to have me drinking it while bottling but id like to know what would be causing that taste

Im not totally sure but it sounds a bit like a diacetyl taste to me

rwh · Post by **rwh** » Tuesday Sep 19, 2006 3:55 pm

Nah, sounds like chlorophenols to me. Palmer, section 21.2: Common Off Flavours

ahsaul · Post by **ahsaul** » Wednesday Sep 20, 2006 8:39 am

Hi Chaps,

Well, I've asked plenty of questions on here so would like to post my next brew to share (and for any comments!

)

1x Can Coopers Brewmaster Irish Stout
1.5kg Liquid Dark Malt Extract
150gm Chocolate Malt Grain (steeped 30 min)
200gm Rolled Oats (steeped 30 min) - too much?
Whitelabs Pitchable Yeast (WLP004 - Irish Ale)

Looking forward to putting it down this week, and letting it age out into the winter that is approaching up here in California!

Cheers chaps,
Saul

rwh · Post by **rwh** » Wednesday Sep 20, 2006 11:01 am

Sounds damn good to me, only comment is that it's about 5%, might be worth chucking in 500g LDME if you like it stronger. The oats should be good, make a nice creamy head.