Rescuse My Stout

[ssashton]

So... when I was able to place a Malt Miller order last time I wanted to make 'Rob's Stout' which is one of the recipes they host. I've made it twice and it's superb, especially with a touch of unfermented priming sugar for sweetness.

However, two of the ingredients were out of stock:

Weyermann® CaraAroma® (170 grams)
Weyermann® Carafa Special® Type 3 (240 grams)

I didn't want to miss the order time slot so I just replaced them with anything that sounded similar without any research. I used:

Weyerman Cara Red 170g
Weyerman Cara Munich Type 3 240g (I mean it is type 3, it must be similar?!)

I now have a rather bitter tasting pale ale!! It isn't that pleasant.

What do I do now? Let it condition out, brew an adjutant of some dark malt? Something else?

 

[Drunkula]

It's the 3 that's the level of roasting but with the carafa the special means it's dehusked, so de-bittered. You'd be better off getting roasted barley or chocolate and doing a cold steep or mash capping. It's more to add colour and a slight roast without the astringency.

 

[ssashton]

Oh wow, I didn't realise husk was responsible for bitterness. Is that the case for all malts? Is there a link where can I learn more about that?

This is not just a colour thing... I think.. bias what it is. It doesn't have the body and sweetness to balance the bitterness.

I've never done a cold steep nor a mash capping. Can you elaborate on why you would do that and the method, please?

 

[Drunkula]

I'm busy for an hour or so, so anybody else want to jump in, cool. I'll find some stuff after if I remember.

 

[An Ankoù]

I now have a rather bitter tasting pale ale!! It isn't that pleasant.

What do I do now? Let it condition out, brew an adjutant of some dark malt? Something else?

I don't think you've any option but to let it ferment out, condition it and drink it. Carared is miles diferent to caraaroma and carafa special 3 is basically dehusked patent black malt. There's no way you're going to get a stout out of it. BUT it might be ok as a bitter.

 

[ssashton]

I don't think you've any option but to let it ferment out, condition it and drink it. Carared is miles diferent to caraaroma and carafa special 3 is basically dehusked patent black malt. There's no way you're going to get a stout out of it. BUT it might be ok as a bitter.

The dark malts I needed are now available again. Can I not make a small batch of just the dark malts and ferment them and add to the keg? Maybe add a bit of pale malt to help the diawhatitcalled power?

 

[Clint]

How do you add "unfermented" sugar for sweetness?

 

[ssashton]

How do you add "unfermented" sugar for sweetness?

When I made the first batch I hadn't had good activity when priming. I added 150g or 200g sugar I think. So the first batch I made had a far bit of priming sugar left unfermented when I started cold conditioning. Then ext batch which I did ferment out fully during priming wasn't really as nice being more dry.

 

[An Ankoù]

The dark malts I needed are now available again. Can I not make a small batch of just the dark malts and ferment them and add to the keg? Maybe add a bit of pale malt to help the diawhatitcalled power?

You could do an overnight steep and then add the liquor to the beer. I've no idea how it might work, not having been boiled with the bulk of the wort. There would be no need to add pale malt. If you're going to go down that path, add them straight away, don't tey to ferment them separate. I;m not sure this is a good idea, but what the hell.

 

[Clint]

What temp and how long do you cold condition?
Even at fairly low,cellar serving temps yeast will still carry on in the bottle.

 

[dwhite60]

Play some homebrew roulette. Brew up what you have and see what you end up with.

 

[ssashton]

Oh, I already fermented, primed, added finings and kegged it! It is now sitting at 3.5C in the fridge to condition.

Anything I add now will have no chance of fermenting if I don't do it seperate.

 

[foxy]

Oh wow, I didn't realise husk was responsible for bitterness. Is that the case for all malts? Is there a link where can I learn more about that?

This is not just a colour thing... I think.. bias what it is. It doesn't have the body and sweetness to balance the bitterness.

I've never done a cold steep nor a mash capping. Can you elaborate on why you would do that and the method, please?

Read up on astringency, hot steeping and cold steeping. The astringency will fade over time and yes it can come from all malts with husks. I made an AIPA once then got a slight astringent taste, no idea what I did, I did suspect it was from the dry hopping.
I wouldn't be wasting more time on it now it's in the keg, just leave it for a couple of months.

 

[Slid]

So... when I was able to place a Malt Miller order last time I wanted to make 'Rob's Stout' which is one of the recipes they host. I've made it twice and it's superb, especially with a touch of unfermented priming sugar for sweetness.

However, two of the ingredients were out of stock:

Weyermann® CaraAroma® (170 grams)
Weyermann® Carafa Special® Type 3 (240 grams)

I didn't want to miss the order time slot so I just replaced them with anything that sounded similar without any research. I used:

Weyerman Cara Red 170g
Weyerman Cara Munich Type 3 240g (I mean it is type 3, it must be similar?!)

I now have a rather bitter tasting pale ale!! It isn't that pleasant.

What do I do now? Let it condition out, brew an adjutant of some dark malt? Something else?

Carafa 3 is like Black malt except dehusked.
Cara Munich 3 is similar to Crystal 60.

Hence you have a sort of dark, over bittered pale ale and not a smooth stout.
Do what @Drunkula suggests and add the liquor from a cold steep, which really has top be boiled before adding.

 

[ssashton]

Well.. after a couple weeks cold condition it's not actually that bad as it is! Reminds me of an extra bitter John Smiths. It has a really smooth creamy feel. What is doing that? The oat malt?

Simpsons - Extra Pale Malt (4000 grams)
Thomas Fawcett – Oat Malt (400 grams)
Crisp - Flaked Barley (390 grams)
Weyerman - Cara Red (170grams)
Weyerman - Cara Munich Type 3 (240grams)