Is there a prerequisite for stout?

[WishboneBrewery]

obviously a dark malt is needed...
Are there certain percentages of the dark malts that actually mean you are brewing a Stout rather than a dark Ale?

I see recipes with with Chocolate malt & Roasted Barley...
My Extract Hop back Entire stout has both of the above in it with a little Black Malt to attain the colour. (Tasted dam good at 1 week old!, I may try one tonight at 2 weeks old but I know it needs more time)

Would and all Black Malt stout be too burnt tasting??

Cheers

[mysterio]

There's no rule... most recipes will have around 10% total of roasted malts/barleys. Different mixes of these will produce different results. I would pretty much describe the difference between a dark ale and a stout (these days) is the colour and level of roasted flavour. Bitterness, mouthfeel, etc will vary between brands and countries. English stouts for example will, on the whole, tend to be sweeter with more caramel flavour than their Irish counterparts. American stouts will probably be stronger (ABV) and reek of Cascades.

People will have their own opinions on this!

[WishboneBrewery]

I wonder if it would work with roasted Wheat malt?

I forgot that Roasted Oats (Oatmeal Stout) are also used.

[WishboneBrewery]

How's this sound for a stout?

Extract Brew - Barley Stout
Dried Malt Extract Pale 10 EBC 1570 grams 78.9%
Roasted Barley 1220 EBC 205 grams 10.5%
Crystal Malt 120 EBC 205 grams 10.5%

Whitbread Golding 6.4 % 60 mins 21 grams
Challenger 7.6 % 60 mins 16 grams
Challenger 7.6 % 15 mins 5 grams
Whitbread Golding 6.4 % 15 mins 5 grams

Final Volume: 12 Litres
Original Gravity: 1.053
Final Gravity: 1.015
Alcohol Content: 4.9% ABV
Bitterness: 54 EBU
Colour: 188 EBC

[mysterio]

Should be fine... Best advice though is to go to Wheeler's book and pick out one of his recipes.

[WishboneBrewery]

cheers

I was wondering what the addition of some Cascade hops might have to this (though I'd have to buy some to find out, everything else I already have)

[mysterio]

Cascades are a nice hop, but IMO are much more at home in a pale ale/blonde ale. The roasty/chocolate flavours of a stout just don't sit right with the grapefruit/lychee flavour from the Cascades, BUT that's just one brewers opinion. Goldings, Fuggles, Challenger etc, much better in a stout

[WishboneBrewery]

Fair enough

[likesbeer]

Although this was named a stout it tasted prety much like one to me viewtopic.php?f=5&t=16435
This used all dark malts and tasted wonderful, once given enough time to mature and has gone down a storm with everyone that tried it. It had quite a powerful sweetness too it until about 6 or 7 weeks of maturing then mellowed wonderfully.
I have also tried a very similar but substituted the Dark LME for Light and a little less to be a sensible length. I like it very much but between the two everyone else goes for the stronger one (no longer tastes strong, quite dnagerous stuff )

I havent seen anything written down to say what makes something a stout I guess its down to the end result, dark choclaty etc etc so wide open for a debate.

This doesnt really answer your question but thought it might be of interest.

[WishboneBrewery]

The little extract 'Hop back Entire Stout' brew I made ended up creeping over 6% which is a little strong for my tastes but its still an interesting drink with lots of flavour. The next time I make it I'll keep it down to a sensible level.