Recipe Advice Thread

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Permalink Reply by Mark on May 1, 2013 at 2:28pm

I know what you mean, personally I can't stand amber. I've made porters etc with multiple roasted grains and they can get a bit muddy when they clash. These days I aim for a dominant grain with maybe a couple on backing vocals

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Permalink Reply by Tilt on May 1, 2013 at 2:40pm

I'm with you there - the indistinct muddiness is something I've had in a few previous dark beers.  What changed my mind was the PKB approach to layered roasted malts.  When the recipe hits the mark the whole is greater than the sum of the parts.

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Permalink Reply by Chris Banks on May 1, 2013 at 9:56pm

I always like about 10% roast in my stouts - but one thing I have discovered is at higher percentages reasonably fresh good quality roast barley is very important if you wish to avoid the acrid and ashtray type flavours

Roast that has been sitting in the cupboard or at the back of the homebrew shop for years is best taken to the end of the street and thrown at the first ford to drive past ;-)

Oat malt also sits well in a stout giving a lovely mouth feel and head but again freshish or at least well stored oat malt is best IMO.

You have inspired me guys I can feel a stout coming up!

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Permalink Reply by jt on May 2, 2013 at 8:46am

Stout tasting coming up in winter then Chris ?

Currently thinking the Roast, chocolates, touch of black and some dark crystal.

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Permalink Reply by jt on May 2, 2013 at 12:52pm

Looks like I'll be round for some roast barley in the next week or so ...

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Permalink Reply by jt on May 8, 2013 at 9:45pm

I love brewing in Wellington, just a 17 minute walk to Baylands to pickup Roast Barley, shame most of that is uphill ...

So far it's looking like
9% choccies
5% Dark Crystal
5% Roast Barley - unless Chris convinces me it should be 10%, maybe I need 10 with that crystal?

Permalink Reply by MrC on May 9, 2013 at 11:04am

When using chocolate malts in a stout I prefer to have at least as much Roast Barley as Chocolate. I like chocolatey stouts but not too chocolatey. I'd push the Roast up to 9% to match the choc. All depends on what you like though, I'd split the crystal into med and dark too.

Permalink Reply by Chris Banks on May 9, 2013 at 12:36pm

Dropped the flaked?

Wheres your OG/IBU sitting at?

Permalink Reply by jt on May 9, 2013 at 2:10pm

OK, I'm convinced, 10% Roast Barley it is.

No flakes, I've been off flakes for a bit now.

OG at about 1038 but wavering on the hops.

60 minute addition only to 35 BU but wondering if I go for something with some residual flavour like Sauvin or cascade (or a combo of them?)

Permalink Reply by Mark on May 9, 2013 at 2:18pm

I've rediscovered Fuggles this Autumn, they taste incredible in browns and stouts

Permalink Reply by MrC on May 9, 2013 at 2:36pm

35 IBU sounds high, especially with the additional roast. I'd go for 25 to 30.

You could go for a PKB style hopping. Make sure you as plenty though orherwise they'll disappear in the roast.

All this stout talk makes me want to brew one.

Permalink Reply by jt on May 9, 2013 at 2:39pm

Richard Deeble was liking Fuggles in his pales recently too and it piqued my interest especially when he mentioned marmalade.

I sort of fancied a bit of citrus coming through though

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