Stout recipe please!

[Monkeybrew]

I plan to order some malts for BIAB #3, and would like to brew a stout.

Has any tried any of the GW Stouts or got a good recipe of thier own that I can blag

MB

[Spikesdad]

Hi Monkey..

heres my 'house stout', for want of better expession. I think i did it once but with another hop, (Progress i think, but cant be arsed checkin ) but personally, Challenger works well for me.

Here goes

Top Dog Stout

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 8 lbs. 5.9 oz 3800 grams 72.1%
Roasted Barley 1350 EBC 1 lbs. 6.2 oz 630 grams 12%
Torrefied Wheat 4 EBC 1 lbs. 0.6 oz 470 grams 8.9%
Chocolate Malt 1050 EBC 0 lbs. 12.8 oz 365 grams 6.9%

Hop Variety Type Alpha Time lb: oz grams Ratio
Challenger Whole 7.6 % 60 mins 0 lbs. 1.8 oz 52 grams 100%

Final Volume: 23 Litres
Original Gravity: 1.050
Final Gravity: 1.018
Alcohol Content: 4.1% ABV
Total Liquor: 33.6 Litres
Mash Liquor: 13.2 Litres
Mash Efficiency: 75 %
Bitterness: 40 EBU
Colour: 410 EBC


Of course, tweak away to suit your tastes, but its a decent base to work from..

Happy brewin, anyway, cheers, dave.

[CestrIan]

Looks good! I would use flaked barley instead of torrefied wheat though and maybe back off on or even leave out the chocolate, but almost anything goes and it's down to personnal taste.

EKG is good for bittering with maybe one small late addition.

[oz11]

I brewed Hop Back Entire Stout clone as one of my first AG brews, and it's certainly one on my list to do again.

[barney]

Extra Stout

3.5kg golden promise
400g pale crystal
400g dark crystal
400g chocolate
400g amber malt
400g roasted barley

For 25ltr

Target hops to 70 IBU

[potatoes]

I brewed Hop Back Entire Stout clone as one of my first AG brews, and it's certainly one on my list to do again.

+1 I did this as an extract brew and thought it was nice too!

[Monkeybrew]

Many thanks for all of the replies!

I am working on a recipe loosely based on the Hop Back Entire Stout as I have all of the dark malts in stock, but might use up some of my Boadicea as the bittering hop.

When I have time, I will post a proposed recipe.

[Monkeybrew]

I have come up with this recipe for a Stout, after reading quite a few different recipes online.

There seems to be a wide range of ingredients used for brews that come under the 'Stout' heading, so it almost seems anything goes.

I'm not too sure what yeast to use for a stout?

As usual, any feedback would be greatly appreciated.


Recipe

Iceni Stout

Batch Size (L): 9.50L
Total Grain (kg): 2.060
Total Hops (g): 40.0
Original Gravity (OG): 1.045 (20C)
Final Gravity (FG): 1.011 (Projected)
Alcohol by Volume (ABV): 4.42 %
Colour (EBC): 49.4 (Brewmate) - 147 (Beer Engine) I think the malt colours set in Brewmate are way off?
Bitterness (IBU): 51.4 (Average)
Brewhouse Efficiency (%): 68
Boil Time (Minutes): 60

Grain Bill

1.600 kg Golden Promise Malt (77.67%)
0.250 kg Torrefied Wheat (12.14%)
0.070 kg Crystal Malt (3.40%)
0.070 kg Chocolate Malt (3.40%)
0.070 kg Roasted Barley (3.40%)


Hop Bill

28.0 g Boadicea Leaf 6.00%AA @ 60 Minutes
12.0 g East Kent Goldings Leaf 7.05%AA @ 10 Minutes



Misc Bill

1.5 g Irish Moss @ 10 Minutes (Boil)

[gregorach]

I always feel that a classic Irish dry stout should be a fairly simple affair:

80% Pale malt
10% Flaked barley
5% Chocolate malt
5% Roasted barley

Mash at 67-68 C, bitter to 35-45 IBU with a single addition of (e.g.) Northern Brewer at the start of the boil. Wyeast WY1084 Irish Ale for the yeast. No point using "nice" hops or messing about with late additions - you're just looking for bitterness, not hop flavour or aroma. Simple.