Any Stout Lovers out there???

[Trough Lolly]

Looks like you had an excellent "black friday"...

[tazman67]

Just did my first AG Stout...an Oatmeal Stout.. Lightly toasted the oatmeal to a golden colour in the oven.
The smell of the mash was awesome.... Now bottled and the test samples tasted fantastic.

[Alt]

*raises hand*

Polished off 2 coopers stout longnecks this arvo, can't wait to brew my own!

[drsmurto]

Drinking a stout now

My latest version of 4 shades of stout (a recipe form Warren on AHB)

8.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 77.98 %
1.00 kg Barley, Flaked (3.3 EBC) Grain 9.17 %
0.35 kg Amber Malt (Bairds) (100.0 EBC) Grain 3.21 %
0.35 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.21 %
0.35 kg Chocolate Malt (Bairds) (1100.0 EBC) Grain 3.21 %
0.35 kg Roasted Barley (Bairds) (1300.0 EBC) Grain 3.21 %
80.00 gm Northdown [6.90 %] (60 min) Hops 39.3 IBU
40.00 gm Northdown [6.90 %] (20 min) Hops 11.9 IBU
20.00 gm Northdown [6.90 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
12.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs British Cask Ale (Wyeast Labs #1026) Yeast-Ale

40L
OG 1.054
EBC 80
IBU 40

The above calcs are for a 30L batch which is then 'watered' down to 40L at flameout with 10L of boiling water.

Its a complex stout which leaves guinness for dust.

[Osangar]

My granddad was a huge stout fan, I am developing a taste for the ale – but in small doses. I have been using this recipe for 5 batches, all the credit to Papazian from his book “joy of homebrew”

This is a terrific brew, and after a while conditioning in the bottle, it tastes on the mark for Guinness.


2.7 kg pale malt
450 g crystal malt
340 g roasted barley
225 g black malt
21 g E-Kent 60 min
14 g willamette 60 min

Og 1.039

as for the stout I buy, it is limited- Guinness, JS Porter and some strange Russian Imperial Stout that was just over the top awful – although my brain deleted the maker.

[Trough Lolly]

Drinking a stout now

My latest version of 4 shades of stout (a recipe form Warren on AHB)

8.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 77.98 %
1.00 kg Barley, Flaked (3.3 EBC) Grain 9.17 %
0.35 kg Amber Malt (Bairds) (100.0 EBC) Grain 3.21 %
0.35 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.21 %
0.35 kg Chocolate Malt (Bairds) (1100.0 EBC) Grain 3.21 %
0.35 kg Roasted Barley (Bairds) (1300.0 EBC) Grain 3.21 %
80.00 gm Northdown [6.90 %] (60 min) Hops 39.3 IBU
40.00 gm Northdown [6.90 %] (20 min) Hops 11.9 IBU
20.00 gm Northdown [6.90 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
12.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs British Cask Ale (Wyeast Labs #1026) Yeast-Ale

40L
OG 1.054
EBC 80
IBU 40

The above calcs are for a 30L batch which is then 'watered' down to 40L at flameout with 10L of boiling water.

Its a complex stout which leaves guinness for dust.

Excellent recipe there Doc....My house stout is very similar - and without getting too pedantic, the maltster does make a difference when you're selecting the grist. In particular, the MO for the base malt makes a significant difference over, say, Joe White. Same for the amber malt - I bought a 25kg bag of Bairds amber some time ago and everyone thought I was losing the plot - until they taste amber ale, lagers, irish reds, stouts, porters etc that you can make with this powerfully flavoured and excellent amber barley.
I'm also a big fan of flaked barley - it's just so right for this style of beer.
A question if I may...what contribution flavour wise does the Carafa II addition make to this recipe? I typically add it if I want a porter or porterish stout. Can you detect it in amongst the choc malt and roasted barley? Not a criticism, just a query...

Cheers,
TL

[Koops23]

By far and away the best stout I have ever had is the Velvet Stout at the Wig and Pen in Canberra. Better then Guinness in Dublin. This is a superb brew, with subtle hoppiness that compliments the rich dark malts. There're hints of caramel and coffee in the aftertaste, and the big alc% perfectly matches the flavour. One of those great brews that can be had by the gallon! They also do an Imperial Stout there as well, but it has a much higher alc%, and doesn't match the subtlety of the Velvet. That's a big 10 out of 10 for this stout. And worth stopping off in Canberra for, although you'll need to stay the night!

The Wig and Pen rates as the best microbrewery I have visited, by the way...

Koops23

[Bizier]

I have to say that the Velvet Stout at the Wig & Pen was my least favourite beer there... Seems I have to make another trip south to be sure. I hope that there might be some RIS left as I have been very busy.

[drsmurto]

Sorry TL, seem to have missed your question completely.

I find the carafa adds a smoother flavour than choc malt so they balance each other. 2 highly roasted malts (choc and roast) and 2 smooth malts (carafa and amber). Its a more complex stout IMO, one in which the flavour lingers rather than the blandness of guinness.

I use carafa in porters too but i find that pale choc is in the same league as carafa for smoothness. I've laso used carafa in amber/brown ales and in dunkels and alts (more for colour but it stills adds a subtle flavour that i love)

Yep, always use bairds spec malts over JW altho i recently made a brown porter with JW choc chit which is supposedly more chocolate than normal choc malt and smooth as silk. Its ccing now but will be on tap in the next week or 2!

[Oliver]

Southwark Stout and Swan Stout have been one and the same beers for quite a while, apparently, and both brewed in SA at the West End Brewery in Thebarton.

In the "good old days" (I assume before Bond Brewing and Lion Nathan), Cooper's reportedly brewed Swan Stout. I am not sure if it was just repackaged Cooper's Best Extra Stout or if it was made to a different recipe.

Oliver

[Mad Dog]

Big stout fan