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Thought it might be handy to have a thread for some of the more advanced brewers to give some advice on recipes.

Let's see how it goes eh...
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How about substituting rolled oats for the flaked barley. If the purpose of the flaked barley is to give that silky, full mouthfeel then rolled oats will perform a similar role (Oatmeal stout).

Other than that you could maybe just add some carapils or mash at a higher temp (68-69c) to increase the dextrins and give a fuller mouthfeel. It wouldn't be the same but if you have to compromise then it's better than nothing.
Sounds good - would I still use oats for 20% of the grain bill?
I think 20% might be a bit high for rolled oats. The good oatmeal stout recipes that I've seen have between 8 & 10% rolled oats. I'd go 10% at most.

Have you considered posting your full recipe for the more experienced stout brewers to comment on?
Pretty basic really, it was going to be
4.5kg Maris Otter
1.3kg Flaked Barley (subbing for 500g rolled oats)
.65kg roasted barley

~40IBU of UK Goldings at 60 minutes.

US05 yeast.

I am going to pick up the MO and roasted barley tomorrow and will look into chucking 500g of rolled oats in there, I will cook them first then add them to the mash.

Will .65kg roasted barley make it dark enough do you think?
Hmmmmmmmmm let me think for a second....

..... yes.

Very dark - and very very very roasty!
Will .65kg roasted barley make it dark enough do you think?
Hell yeah! Definately!
Cool - I like it roasty.
I would say thats a little too much roasted, Patrick. You probably want to go for a max of 10% or 500g. That will still be really roasty (I am not sure what you are trying to achieve?). Colour will be black or dark chocolate. I would think around 200-300 g might be a good start. Porters generally use around 7-8%, Brown ales 2-4%. You do the math.
Do I not count the flaked barley in the total grain bill? Total amount of grain is 4.5 + 1.3 + .65 = 6.45kgs so I thought 10% of that = 650g?

I am just trying for a good basic dry stout, I like Guinness (in dublin anyway) and Beamish stout, and I like coffee/roasty aftertaste and thick mouthfeel. I really like the mouthfeel of cascade stout (gives me fierce hangovers though). I wonder if they are using flaked barley or something else to achieve that.

I want to showcase the malt rather than the hops, hence bittering only. I will do some more research and revise, thanks for all the input everyone.
Yeah your figures look fine, I just put them in beersmith and you have 10% roast, all good. If you like Beamish you could also add wheat to get some mouthfeel, I once did a kits and bits brew like that which came out great. I'm loving the smoothness that the flaked barley adds though.
All brewed, boiled and chilled, just waiting for the whirlpool to settle things down and then I will siphon into the fermenter.

Ended up using 500g of rolled oats, I cooked the first and added them into the mash. Mashed at around 68-69 degrees so hopefully end up with good mouthfeel.

Certainly came out pretty dark, looking forward to trying it.

Had my first boilover - as soon as I added the hops, didn't lose much wort and it cleaned off the garage ffloor OK, I think the outside of the kettle will take some scrubbing.
All done - got 23L at 1050.

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