Nice stout recipe

[samale]

Hi I am the hunt for a good stout recipe. I have never managed a really stand out stout. Looking at 23 litre brew. Looking a nice smooth finish. Plan to put it on and let it sit until Christmas.
Cheers

 

[MyQul]

If lots of stout reciepes about. As simple classic would just be something like base malt, choccy malt and roasted barley. Then just a single 60min addition of hops for bittering. The trick to getting a smooth finish is to cold steep the dark grains. This mean putting the dark grains in some water overnight then the next day when you come to mash, you separate out the grains from the steepings and add the resultant liquid to the mash. This gives a much more smoother flavour

 

[samale]

Was looking at cold steeping or adding at the last ten minutes of the mash. I just wouldn't mind following a tried and trusted recipe. I have made at least 4 attempts at a stout. Mostly a dry Irish stout. Base malt flaked and roasted barley with fuggles. I have added oats as well. My biggest problem is I don't leave them long enough to come good

 

[Clint]

You need to exercise self control....

 

[MyQul]

Yeah, stout benefits from mucho conditioning

 

[samale]

You need to exercise self control....

That is not one of my strong points

 

[MyQul]

I have a partial mash stout, in the bottle at the mo, that I made from a wherry kit. Its only now starting to come good after 4 weeks

 

[samale]

The last stout I did was last October I used 500 g of lactose. It stuck at 1.028. I still have some left in the garage. The only reason it has survived is I don't really like it

 

[IainM]

This is my go-to stout recipe. Made it a couple of time and will again: Fisherman Stout. Goes down a treat.

 

[samale]

This is my go-to stout recipe. Made it a couple of time and will again: Fisherman Stout. Goes down a treat.

I will scale it up and give it a go

 

[MrRook]

. The trick to getting a smooth finish is to cold steep the dark grains. This mean putting the dark grains in some water overnight then the next day when you come to mash, you separate out the grains from the steepings and add the resultant liquid to the mash. This gives a much more smoother flavour

Be sure to cold steep in the fridge. I left mine out at room temperature the last stout I did, accidentally doing a sour mash. While not a Guinness clone it did resemble it.
Also using blackprinz malt instead of roast barley will give a smoother finish.

 

[MyQul]

Be sure to cold steep in the fridge. I left mine out at room temperature the last stout I did, accidentally doing a sour mash. While not a Guinness clone it did resemble it.
Also using blackprinz malt instead of roast barley will give a smoother finish.

I cant remember whether I left mine in or out of the fridge but it didnt sour if I left it out of the fridge as it turned out fine

 

[An Ankoù]

blackprinz malt

Not heard of that in these parts. Is it pretty much Carafa Special #3?

 

[MrRook]

Not heard of that in these parts. Is it pretty much Carafa Special #3?

No, it's made in America by Briess.

 

[matt76]

This BrewU blog might be worth a look, it's about a year long stout collaboration where they went through 11 iterations to perfect the recipe (scroll down for the accrual recipe):
https://brewublog.com/2018/12/11/stout-iteration-12/

It was featured on a recent Basic Brewing Radio episode (7th Feb 2019)

 

[samale]

This BrewU blog might be worth a look, it's about a year long stout collaboration where they went through 11 iterations to perfect the recipe (scroll down for the accrual recipe):
https://brewublog.com/2018/12/11/stout-iteration-12/

It was featured on a recent Basic Brewing Radio episode (7th Feb 2019)

That's a good read.

 

[ryderkellan]

I've also found wheat malt helps with the smoothness