GH stout recipe change...

[Clint]

Hello all
I’ve done the original...
Pale malt 3.8kg
Flaked barley 500g
Roasted barley 450g
Chocolate malt 100g
EKG at start 37.9 ibu
CML American yeast

Was thinking of leaving the grain bill the same but changing hops to brambling cross and using the real ale yeast....
Any good?

Cheers

Clint

 

[MyQul]

Go for it.I've done this one too. I dont think it'll make a massive difference (other than it might be a bit maltier) as the dark grains are so dominant

 

[Clint]

Cheers M. I was wondering as I read somewhere that brambling cross can give black currant flavours....

 

[MyQul]

Cheers M. I was wondering as I read somewhere that brambling cross can give black currant flavours....

BM does but I dont think you'll notice them as, as I say say he roasted malts are quite dominant.

I once did 3 stouts in te row using mauribrew ale yeast during the hottest part of the summer (MB ale yeast has a upper limit of about 30C). The yeast kicked out quite a lot of dark fruit esters plum/black current/etc. The flavours from the yeast really complimented a stout

 

[MagnusTS]

Good timing, my next brew is also going to be the GH Stout. How did your original batch(es) turn out?

I was going to use the CML English Ale yeast and maybe just up the Maris Otter by 200g to nudge up the ABV slightly.

 

[Clint]

The original turned out very well....in fact I will fetch one from the shed to confirm!

 

[Bigcol49]

Hi!
Have you tried leaving roasted barley and chocolate malt until the final 15 minutes of the mash? I tried it on my last milk stout - it prevents the harsher bitterness that can develop when mashing darker grains for the full mash time.

 

[EddtheBrew]

Hi!
Have you tried leaving roasted barley and chocolate malt until the final 15 minutes of the mash? I tried it on my last milk stout - it prevents the harsher bitterness that can develop when mashing darker grains for the full mash time.

Hi Big Col,
Personally , I'd go for a bright broth of those two added at the end of the boil ,
Cheers
Edd

 

[Saisonator]

I wonder if the real ale yeast will give it a bit more body.
I made this stout and I would prefer it to have more body, so I was thinking of adding carapils or maybe oats.
It has some nice coffee notes.

 

[EddtheBrew]

I wonder if the real ale yeast will give it a bit more body.
I made this stout and I would prefer it to have more body, so I was thinking of adding carapils or maybe oats.
It has some nice coffee notes.

Personally, I'd go for Vienna from Weyermann malt to give a better body and bigger flavour
Cheers
Edd

 

[Saisonator]

Personally, I'd go for Vienna from Weyermann malt to give a better body and bigger flavour
Cheers
Edd

Yes I can see that working, it would be a little less dry but that may not be a bad thing.

 

[EddtheBrew]

Yes I can see that working, it would be a little less dry but that may not be a bad thing.

Maybe a small % of Melanoidin Malt as well for flavour stability, around 8% ?,
Regards
Edd

 

[robster62]

I want to make this but I couldn't get flaked barley at lhbs could u use torrified wheat instead?

 

[prog99]

I get my flaked barley from a local ‘health food’ shop if that helps? Cheaper too.

 

[robster62]

Hadn't thought of that I'll take a look thanks