About to brew my 1st attempt at a recipe I have created myself and wanted any pointers before I cracked on. I'm very inexeprienced so will learn from my mistakes and adapt to my taste buds but any suggestions on the following appreciated:
Pale Ale 72.9%
Flaked Barley 10.4%
Roasted Barley 10.4%
Chocolate Malt 3.1%
Black Malt 3.1%
East Kent Goldings (5.6%AA) - 75g @ 60 mins (doing a 60 mins boil)
Nottingham Yeast
Estimated OG - 1.043
ABV = 4.1%
41.2 EBU
Thoughts?
Cheers
Stout recipes
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coatesg
Re: Stout recipes
I'd mash slightly higher (68?) to leave a bit of residual sweetness - the Nottingham will dry it out a lot anyway, and you don't want it to go *too* dry.
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Scotty
Re: Stout recipes
I've decided to do Four Shades of Stout, so I've bitten the bullet and in the process of obtaining the rest of the ingrediants I need.
Which of these yeasts would be best for this beer? S-04, US-05, Nottingham, or Windsor?
Which of these yeasts would be best for this beer? S-04, US-05, Nottingham, or Windsor?
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coatesg
Re: Stout recipes
Probably plump for S-04 myself. I've used Nottingham to make four shades before and it was very dry indeed! Still tasted good to me though!
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Barley Water
- Under the Table
- Posts: 1429
- Joined: Tue May 22, 2007 8:35 pm
- Location: Dallas, Texas
Re: Stout recipes
Cut your batch in 1/2 and try both the Windsor and the Nottingham strains then see which you like best. Since dry yeast is cheap, it won't cost you all that much to do the experiment. I wouldn't bother with the American strains since they will ferment too clean, this is not an American style after all, you want some yeast character. I personally like just a touch of diacetyl in the beer and I also don't like it bone dry but of course those are just my personal preferences. I think you will like the Four Shades though, enjoy. Once you have made that, if you are not completely satisfied you can start messing around with the proportion of roasted barley and the other roasted grains to get just the right amount of roast for your taste, what fun.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
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Scotty
Re: Stout recipes
I think I will go with S-04 for this brew as I want some residual sweetness. I am sick of having stouts that are too thin on the body. I remember having FSoS from Garth a few years ago and remember it being quite heavy and according to the original thread, Notts was used.