Stout Recipe Questions

[markp]

Hi,

I have found a recipe - Dragon Stout, I have a few questions about the recipe if anyone can help.

Amongst other ingredients it calls for:
6 row lager malt and rice hulls
It also asks for a decoction mash.....50deg, 30 mins and 65.5deg, 60 mins.

I'm having problems finding 6 row lager malt and rice hulls.

Could I make the brew with 2 row pale malt and if so, I'm guessing I wouldn't need to do the decoction mash??

Rice hulls.....what are these for? To ensure a free flowing sparge......do they add any sugars or taste?
What do you feel about omitting the rice hulls if I can't get hold of any?

Thanks in advance

 

[Aleman]

Change the lager malt for pale malt do a single infusion mash at 66C and forget all these ideas from the other side of the pond . . . Does it have a lot of adjuncts like Oats? . . . If that is the case the rice Hulls could be considered useful . . . Hop and Grape sell Oat Hulls which do the same thing.

I would also suspect that if it does have oat that is the reason for the decoction mash to allow for a glucan rest (which is not strictly necessary, but can be useful) which I would do with the oats and the same weight of malt separately for 30 minutes and also do it at 40C.

I guess what I'm saying is that we really need to see what else is in the ingredients to be able to make a meaningful comment

 

[markp]

Grain bill for 18.9l

4.4kg 6 row lager malt
1kg flaked maize
0.45kg rice hulls
0.45kg crystal malt
0.23kg chocolate malt
0.15kg black malt
57g roasted barley
0.23kg brown sugar

Thanks as ever Aleman for you help.

 

[Aleman]

The flaked maize can make run off slow but I've never had it stick so you don't need the rice/ oat hiulls.

The only thing I can think off is that he is doing a decoction because he is using Lager malt . . . If you use pale you negate the theoretical need for a decoction mash . . . I can't understand why you would want to make a Black beer from lager malt though . . . plus any haze is hidden in a stout anyway.

Use pale malt and a 66C mash temp . . . and no hulls

 

[markp]

Thanks again,

One thing I didn't mention in the recipe that may influence the lager malt / decoction - it says to ferment 2 wks at 6-11 deg C and then ferment out at 14-17 deg C using Wyeast 2308 Munich lager yeast.

ATB

 

[Aleman]

Its a stout, it needs an ale yeast SO4 would be ideal . . . or Windsor fermented at 20-22C

 

[Vossy1]

Is Dragon Stout the same as Dragonhead Stout by the Orkney Brewery?
If not no worries, if so there's a recipe in M Ollossons book which is a bit simpler.
Let me know if you want it :thumb:

 

[markp]

Hi Vossy,

The recepie is a clone of Dragon Stout, made by Desnoes & Geddes Ltd, Kigston, Jamaica.
It interested me with the yeast choice and the cold bottom fermentation, but I think I will go with Aleman and use SO-4.....maybe I'll try a cold ferment if I like the first brew. And it will give me a chance to work on the tc10
For some reason I also want to try the Yakima Magnum hops the recipe suggests.

I'd like very much to have a look at the recipe for Dragonhead though please :thumb:

Thanks to you both for your input :)

 

[Vossy1]

The recepie is a clone of Dragon Stout, made by Desnoes & Geddes Ltd, Kigston, Jamaica

I've also got a recipe for that, I assume you've got T&M Szamatulski's book

I'd like very much to have a look at the recipe for Dragonhead though please

It's,

Grain
91% Pale Malt (4080g)
2% Crystal Malt (90g)
3% Roast Barley (135g)
1% Black Malt (45g)
3% Torrified Wheat (135g)

OG 1.044 Mash at 66 deg c

In the boiler

Omega Hops 8.5% AA 44g
White sugar 45g (add after 1 hour)
EKG hops 10g (last 15 mins)
Irish moss (last 15 mins)

FG 1.008, IBU 29, volume 23ltr, assumes 75% mash efficiency , not sure on hop utilisation.
No yeast suggested.

Personally, I use US-04, WLP004 or US-05 in stouts. Info on different yeasts can be found here

 

[markp]

Yes Vossy, I do have that book you mention.
And thank you for that recipe :thumb:

In the end I've decided to go with a take on Cooper's Best Extra Stout:
I'll scale this up to 30 litre...but for 19l, the mix is:

4kg pale malt
0.28kg crystal malt
0.28kg roast barley
0.17kg choc. malt
0.57kg cane sugar
I'll be using Galena bittering hops and Styrian Goldings flavouring hop - to IBU 41 (exact details will be on brewday once I get Beersmith to work it all out)
S0-4 seems to be the common weapon of choice.
ABV 6.8%

Hoping to get this whipped up on Saturday......providing my hose pipe has thawed :lol:

 

[jamesb]

Hoping to get this whipped up on Saturday......providing my hose pipe has thawed :lol:

I think we should have a forum group praying session on Friday night. I'm waiting as well...