Permalink Reply by jt on November 10, 2009 at 10:58am
10% roast, 10% flaked might be a good place to start but I'm sure you could go a fair bit higher with the flaked barley.
I think that was the classic Dave Line dry stout ?
70% Pale, 20% Flaked and 10% roast was supposedly a good Guinness clone last lot of reading I did - but that's probably a bit dodge.
You may also need to consider some stepped mash for all that flaked - I think Ed was right into that last time I read his comments on stouts & flaked - but I haven't seen Ed about for yonks
I recently finished a keg of dry stout, recipe was -
70% pale
20% flaked
8% roast barley
1% choc malt
1% black malt
1.042, 1.014, 41 IBU (Southern Cross @ 60mins only)
Step mash - 15 @ 49C, 60 @ 64
WLP028 Scotch yeast
Could have gone a few points lower on FG, would drop choc and black next time, did add some complexity but also made it a bit porter-y in the roast flavour. The scotch yeast wasn't too bad, I'd just go SO5 next time to save making a starter and to get the extra couple points of attenuation.
Good stuff for getting into water chem so quickly simon! Makes me really wanna get off my ass and do something about it haha, its allways confused me a bit, but then I guess so did AG brewing at first...
As far as ive gone with the water chem is just adjusting the PH with gypsum and citric acid