STOUT RECIPE

Hi all
anyone have ant ideas for a nice straight forward stout or porter please
Thanks in advance Alan

I have lots of porters and stouts, my favourite so far has been my go to brew:

OG 1050, 5% ABV, 76% Pale, 12% Brown, 7% Crystal, 5% Chocolate and a single hop charge to 30 IBU.

Brown malt is the new (old) hipster malt.

I have lots of porters and stouts, my favourite so far has been my go to brew:

OG 1050, 5% ABV, 76% Pale, 12% Brown, 7% Crystal, 5% Chocolate and a single hop charge to 30 IBU.

This appeals to me right about now.. S-04 be an OK yeast for it? I could always try Brett

I have lots of porters and stouts, my favourite so far has been my go to brew:

OG 1050, 5% ABV, 76% Pale, 12% Brown, 7% Crystal, 5% Chocolate and a single hop charge to 30 IBU.

This appeals to me right about now.. S-04 be an OK yeast for it? I could always try Brett

I was contemplating using a Brett myself as this is more historically accurate, when being kept in the big porter vats it would have picked up a tartness from Brett bacteria.

S-04 will be fine and I should add that Cyclops version using Carling yeast picked up 1st place in the Porter category in THBF competition this year.

I have lots of porters and stouts, my favourite so far has been my go to brew:

OG 1050, 5% ABV, 76% Pale, 12% Brown, 7% Crystal, 5% Chocolate and a single hop charge to 30 IBU.

This appeals to me right about now.. S-04 be an OK yeast for it? I could always try Brett

I was contemplating using a Brett myself as this is more historically accurate, when being kept in the big porter vats it would have picked up a tartness from Brett bacteria.

S-04 will be fine and I should add that Cyclops version using Carling yeast picked up 1st place in the Porter category in THBF competition this year.

Cheers. I've also got Mangrove Jack's Newcastle Dark Ale/whatever-they-call-it-now, but think the attentuation is too poor. I've got so much odd beer on the go at the moment. Had a lovely bomber of Moor Stout ages ago while brewing and it was delicious. A little bit of brett character is nice, bottle bombs and the like are not so nice!

MJNB would make a good yeast for this beer, you can stretch out the attenuation by doing a healthy starter and mashing at 64°C.

As you probably know I use a local microbrewery yeast that is well suited to dark malty brews but anything similar to that will do.

I was thinking more along the line of Danstar Nottingham

That will work equally as well as S-04.

How do you hop your go to brew? and amounts?> Its for a 23l brew

How do you hop your go to brew? and amounts?> Its for a 23l brew

One single boil addition to 30 IBU.

Brill thanks Kyle

Hi all
anyone have ant ideas for a nice straight forward stout or porter please
Thanks in advance Alan

taken from Terry Foster's Brewing Porters and Stouts.
8.5lbs 2 row pale
1.0lb u.k crystal 60 L
0.5 lb crisp chocolate malt 450 L
1 oz northern brewer hop 90 min
wyeast 1028 London ale ,white lab wlp 002 English ale
mash 152f