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Thought it was about time to put down a stout for those cold winter mornings...I mean evenings. Here is what I'm planning on doing, any suggestions are welcome.

• 1.7 Kg Coopers Original Stout (180 EBC, 71 IBU)
• 1.0 Kg Morgans Roasted Black Malt
• 0.5 Kg Dry Wheat Malt (Maybe less)
• 0.20 Kg Roasted Spec. Grains
• 0.20 Kg Chocolate Spec. Grains
• 0.25 Kg Rolled Oats
• 20 gram Fuggles (4.4% AA @ 5 minutes)
• S-04 Safale @ 21degrees
• 22 Lt batch


I was thinking, steeping the grains and oats for 30 minutes, make up volume to 4 Lt, bring to the boil add hops and so on.

Sounds pretty tasty, but I'd up the black malts a bit and add some fuggles at 20mins.

1kg of black malt?

I can only assume thats liquid (or dried) dark malt extract as using a kg of black malt (patent) would turn any beer undrinkable.

As for spec malt additions, choc malt, roasted barley, carafa specials and if using black malt then 100-200g would be my limit

Have a foreign stout recipe to go and the spec malts in that for a 20L batch are;
0.40 kg Caramalt (Joe White) (49.3 EBC) Grain 6.40 %
0.35 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 5.60 %
0.25 kg Barley, Flaked (3.3 EBC) Grain 4.00 %
0.25 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4.00 %


My thinking during the last few kits i brewed mid last year were to start of with a lightly bittered tin of light colour - coopers lager worked for me. From that tin you can make just about anything by using spec malt additions along with LDME and appropriate hop additions. I made ESBs, APAs, pilsners, dark ales, porters and stouts.

So my kit stouts would have roast barley added and some EKG/Fuggles thrown in to up the IBUs and add a touch of flavour. That way you are adding fresh grain flavours to your beer rather than reconstituted snot......

My dark kit beers scored very well in comps, >40/50 for all of them.

Cheers
DrSmurto

I ended up putting down the following, much the same as previously posted, just added some LDME:

• 1.7 Kg Coopers Stout (180 EBC, 71 IBU)
• 1.0 Kg Morgans Roasted Black Liquid Malt
• 0.5 Kg Dry Wheat Malt
• 0.25 Kg LDME
• 0.20 Kg Roasted Spec. Grains
• 0.20 Kg Chocolate Spec. Grains
• 0.25 Kg Rolled Oats
• 23 gram Fuggles @ 15 minutes (7.5 IBU)
• S-04 Safale (Temp controlled at 21ºC)
• 22 Lt volume

• Grains and Rolled oats steeped @ 70ºC for 30 min
• 4 Lt boil volume ( water + grain liquid )

I don't know what the EBC of the grains are or brand they are (the HBS has packs made up on the shelf, I can only assume they are joe whites or something similar) but a stouts black so i guess i doesnt matter too much.

It smelt nice and roasty,chocolatey when it was boiling, although my final volume now is 20 Lt, 2 lt was ejected out of the airlock overnight, mega krausen!

Sounds awesome, tho it's going to be a roast fest. Yum!

An unfortunate end for 2 Lt of stout.





Next time I'll use the 35 Lt fermenter, would of used it this time but couldn't be arsed bottling the IPA in it yet.

I thought you needed to mash oats?

Not this again!

I think yeah, you should mash oats, but I've steeped them and it worked fine. Just a bit of starch in there, but because stouts are opaque anyway, the resulting haze doesn't matter. Never noticed any probs with my stout and it's over a year old now and still tastes great!

Fair enough rwh, just thought i would ask. Dont take much notice these days on what can be steeped or mashed as it all goes into the mash tun regardless.

AG is still dump and stir for the large part.... just dont tell the purists that!

That should stir some people up.

drsmurto wrote:Fair enough rwh, just thought i would ask. Dont take much notice these days on what can be steeped or mashed as it all goes into the mash tun regardless.

AG is still dump and stir for the large part.... just dont tell the purists that!

Doc! Go and sit in the naughty corner!

Sheesh.....

washulookinat wrote:I ended up putting down the following, much the same as previously posted, just added some LDME:

• 1.7 Kg Coopers Stout (180 EBC, 71 IBU)
• 1.0 Kg Morgans Roasted Black Liquid Malt
• 0.5 Kg Dry Wheat Malt
• 0.25 Kg LDME
• 0.20 Kg Roasted Spec. Grains
• 0.20 Kg Chocolate Spec. Grains
• 0.25 Kg Rolled Oats
• 23 gram Fuggles @ 15 minutes (7.5 IBU)
• S-04 Safale (Temp controlled at 21ºC)
• 22 Lt volume

• Grains and Rolled oats steeped @ 70ºC for 30 min
• 4 Lt boil volume ( water + grain liquid )

I don't know what the EBC of the grains are or brand they are (the HBS has packs made up on the shelf, I can only assume they are joe whites or something similar) but a stouts black so i guess i doesnt matter too much.

It smelt nice and roasty,chocolatey when it was boiling, although my final volume now is 20 Lt, 2 lt was ejected out of the airlock overnight, mega krausen!

Looks like a good tasty stout - but one question if I may (and it's not a criticism) but what were you wanting to get out of the half kg of dry wheat?

Cheers,
TL

Mainly for body and head retention, i figured that the wheat and grains should help in providing a nice creamy long lasting head, as well as another dimension to the overall flavour.

I use flaked barley for the creamy head on a stout, or oats.

TL - ok, maybe a tad more complicated than that but if you were a fly on the wall at my place on brew day you might not think so...... The first step is pretty much dump and stir tho!