STOUT RECIPE

Brewed a great beer, share it. Want someone to critique one of your recipes? Want advice on a recipe for a particular style? Ask here

STOUT RECIPE

Postby big_al » Thu Sep 22, 2016 15:58

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

Fermenting Hobgoblon clone AG#2
Dry Hopping MO/Citra smash AG#1
User avatar
big_al
Brewer
 
Posts: 46
Joined: Wed Jul 13, 2016 10:42

Re: STOUT RECIPE

Postby Kyle_T » Thu Sep 22, 2016 16:01

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.

Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons
Beer Brewed (2018): 0.0 Gallons

First AG Brewed: 11.4.2013.
https://theessexbrewer.wordpress.com
User avatar
Kyle_T
The Essex Brewer
 
Posts: 2489
Joined: Mon May 19, 2014 14:27
Location: Chelmsford, Essex.

Re: STOUT RECIPE

Postby john luc » Thu Sep 22, 2016 16:10

Brown malt is the new (old) hipster malt.
User avatar
john luc
Brewer
 
Posts: 148
Joined: Sat Dec 20, 2014 15:33

Re: STOUT RECIPE

Postby rlemkin » Thu Sep 22, 2016 16:18

Kyle_T wrote: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 :rofl:
User avatar
rlemkin
Brewer
 
Posts: 783
Joined: Wed Jul 23, 2014 11:49
Location: Edinburgh.

Re: STOUT RECIPE

Postby Kyle_T » Thu Sep 22, 2016 16:25

rlemkin wrote:
Kyle_T wrote: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 :rofl:


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.

Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons
Beer Brewed (2018): 0.0 Gallons

First AG Brewed: 11.4.2013.
https://theessexbrewer.wordpress.com
User avatar
Kyle_T
The Essex Brewer
 
Posts: 2489
Joined: Mon May 19, 2014 14:27
Location: Chelmsford, Essex.

Re: STOUT RECIPE

Postby rlemkin » Thu Sep 22, 2016 16:44

Kyle_T wrote:
rlemkin wrote:
Kyle_T wrote: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 :rofl:


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!
User avatar
rlemkin
Brewer
 
Posts: 783
Joined: Wed Jul 23, 2014 11:49
Location: Edinburgh.

Re: STOUT RECIPE

Postby Kyle_T » Thu Sep 22, 2016 16:54

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.

Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons
Beer Brewed (2018): 0.0 Gallons

First AG Brewed: 11.4.2013.
https://theessexbrewer.wordpress.com
User avatar
Kyle_T
The Essex Brewer
 
Posts: 2489
Joined: Mon May 19, 2014 14:27
Location: Chelmsford, Essex.

Re: STOUT RECIPE

Postby big_al » Thu Sep 22, 2016 16:55

I was thinking more along the line of Danstar Nottingham

Fermenting Hobgoblon clone AG#2
Dry Hopping MO/Citra smash AG#1
User avatar
big_al
Brewer
 
Posts: 46
Joined: Wed Jul 13, 2016 10:42

Re: STOUT RECIPE

Postby Kyle_T » Thu Sep 22, 2016 17:03

That will work equally as well as S-04.

Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons
Beer Brewed (2018): 0.0 Gallons

First AG Brewed: 11.4.2013.
https://theessexbrewer.wordpress.com
User avatar
Kyle_T
The Essex Brewer
 
Posts: 2489
Joined: Mon May 19, 2014 14:27
Location: Chelmsford, Essex.

Re: STOUT RECIPE

Postby big_al » Thu Sep 22, 2016 17:23

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

Fermenting Hobgoblon clone AG#2
Dry Hopping MO/Citra smash AG#1
User avatar
big_al
Brewer
 
Posts: 46
Joined: Wed Jul 13, 2016 10:42

Re: STOUT RECIPE

Postby big_al » Thu Sep 22, 2016 17:24

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

Fermenting Hobgoblon clone AG#2
Dry Hopping MO/Citra smash AG#1
User avatar
big_al
Brewer
 
Posts: 46
Joined: Wed Jul 13, 2016 10:42

Re: STOUT RECIPE

Postby Kyle_T » Thu Sep 22, 2016 17:28

One single boil addition to 30 IBU.

Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons
Beer Brewed (2018): 0.0 Gallons

First AG Brewed: 11.4.2013.
https://theessexbrewer.wordpress.com
User avatar
Kyle_T
The Essex Brewer
 
Posts: 2489
Joined: Mon May 19, 2014 14:27
Location: Chelmsford, Essex.

Re: STOUT RECIPE

Postby big_al » Fri Sep 23, 2016 09:48

Brill thanks Kyle

Fermenting Hobgoblon clone AG#2
Dry Hopping MO/Citra smash AG#1
User avatar
big_al
Brewer
 
Posts: 46
Joined: Wed Jul 13, 2016 10:42

Re: STOUT RECIPE

Postby Raven » Sun Oct 02, 2016 12:39

big_al wrote: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 :thumb:
User avatar
Raven
Brewer
 
Posts: 1
Joined: Sun Oct 02, 2016 12:31


Who is online

Users browsing this forum: No registered users and 2 guests