AG#4 Christmas Stout

[Megabrew]

Ok so brew day is approaching and this is the plan for a Christmas Stout. Not quite an imperial stout but still pretty big:


Batch Size (L): 25.0
Total Grain (kg): 5.3
Original Gravity (OG): 1.060
Final Gravity (FG): 1.013
Alcohol by Volume (ABV): 6.10 %
Colour (L): 29, 37 IBU
Brewhouse Efficiency (%): 75

Grain Bill
----------------
4.000 kg Lager Malt
0.500 kg Brown Malt
0.500 kg Crystal Malt
0.300 kg Black Malt

Other Fermentables
------------------
0.500 kg Edme SFX dark malt extract or similar
0.500 kg invert sugar
0.250 kg liquid caramel

Other non Fermentables
--------------------
20g Epsom salts
3g liquorice juice
Irish moss

Hops
---------------------
40g Fuggles at copper up
40g East Kent Goldings at 1.5 hours
10g Fuggles at 2 hours
Total boil time 2.5 hours

Yeast: Danstar Nottingham Ale Yeast

Will let you know how it goes and any thoughts/comments welcome.

Cheers

 

[rodabod]

Sounds nice to me. Personally I'd leave out the sugar and caramel as I think it will only thin it out, but that's only my preference.

 

[clibit]

It looks like a porter to me rather than what we recognize as a stout these days.

 

[MyQul]

Me too. I didn't want to say so because I'm not that good at recipe creation

 

[Megabrew]

Yes it could be more porter than stout. Should I increase the black malt do you think?

 

[MyQul]

I'd may be take the brown malt out and replace the black with roasted barley

 

[clibit]

I would replace the brown with roast barley, if you want stout. Leave the black in.

 

[jeg3]

Agreed. For me stout has to have roasted barley, otherwise it becomes a porter. Doing an AG stout on Sunday, my recipe (not hijacking your thread, just to compare):

3.5 kg Maris Otter
0.75 kg flaked oats
0.5 kg roasted barley
0.25 kg black malt
0.25 kg crystal 90L

40g northdown 90min (all I have left)
10g challenger 90min (to make up IBU)

Rice hulls to help with the oats

 

[clibit]

Agreed. For me stout has to have roasted barley, otherwise it becomes a porter. Doing an AG stout on Sunday, my recipe (not hijacking your thread, just to compare):

3.5 kg Maris Otter
0.75 kg flaked oats
0.5 kg roasted barley
0.25 kg black malt
0.25 kg crystal 90L

40g northdown 90min (all I have left)
10g challenger 90min (to make up IBU)

Rice hulls to help with the oats

Yes that looks balanced. :thumb:

 

[Megabrew]

Ok I think I am going to reduce the Brown right down or take it out altogether and put in some roasted barley. I think I may have about 350g left.

I do have some flaked oats which I could put in too but perhaps that is too much?

 

[clibit]

You could putoats in iof you want, no problem.

I think 350 RB, 300 Black, 500 crystal is fine. You could put some brown in too, if you like, but I'd drop it right down, it has a very strong flavour and I have ended up conditioning beers for a long time with brown malt before they are at their best - it's great when it is conditioned though. Maybe 100g would add a nice layer of flavour. But maybe leave it out, most stouts don't contain brown malt, and you have plenty of other flavours in there.

 

[Megabrew]

Ok many thanks for the advice everyone. Kids leave the house at 8.30am tomorrow which is when I get going. Will do an update at the end of the day on how it went.