Recipe for a Raw Stout

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Zephyr259

Zephyr259

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I've been asked to brew a low abv stout for a change and with the heat I'm having some experiments with no-boil beers. I was thinking a dry stout like Greg Hughes, then I remembered the Fisherman Stout. Anyone got experience with raw stout and or either of these recipes (I know the Fisherman Stout is well thought of).

@BeerCat you played about with some raw stouts a year or so ago didn't you?
 
MrRook said:
All-grain of extract?
Click to expand...
All grain. I did an American wheat last week that I'll bottle tonight. It was mashed as usual, sparged to the right volume and bittered with hop tea while more hops were steeped at 75c to pasteurise the whole lot.

Not sure how the different stouts will play with the non-boil character.
 
I have been thinking of doing another as it was one of the first no boil beers I did. Something around 4.5% ABV.
70% pale malt
20% flaked barley
10% roast barley
Not sure what yeast. 1335 is good and will be clear in 2 weeks (if boiled) or a kveik. I would cold crash and add finings to make sure it's clear. Don't fancy a murky black beer.
What hops do you have?
 
BeerCat said:
I have been thinking of doing another as it was one of the first no boil beers I did. Something around 4.5% ABV.
70% pale malt
20% flaked barley
10% roast barley
Not sure what yeast. 1335 is good and will be clear in 2 weeks (if boiled) or a kveik. I would cold crash and add finings to make sure it's clear. Don't fancy a murky black beer.
What hops do you have?
Click to expand...
I have admiral (13.3%) which is my go-to bittering hop, but I also have some East Kent goldings, first gold, tettnang and citra.

The GH dry stout comes out to 80% pale, 10% flaked barley, 10% roast barley and 2% chocolate malt. I'd use carafa special 3 for half the roast and carafa special 1 for the chocolate due to current stock.

How do you fine these, gelatin? I don't keg so I need to be able to bottle condition. Maybe a short boil (15min?) would help with clarity?
 
Zephyr259 said:
I have admiral (13.3%) which is my go-to bittering hop, but I also have some East Kent goldings, first gold, tettnang and citra.

The GH dry stout comes out to 80% pale, 10% flaked barley, 10% roast barley and 2% chocolate malt. I'd use carafa special 3 for half the roast and carafa special 1 for the chocolate due to current stock.

How do you fine these, gelatin? I don't keg so I need to be able to bottle condition. Maybe a short boil (15min?) would help with clarity?
Click to expand...

Boiling is unnecessary and would change the flavour. I add finings once the beer has been at 0c for a day, leave a few more and bottle. You might find you don't need to. I am going to try this soon.
 
BeerCat said:
Boiling is unnecessary and would change the flavour. I add finings once the beer has been at 0c for a day, leave a few more and bottle. You might find you don't need to. I am going to try this soon.
Click to expand...
Cool, let me know how yours turns out. Might be a fun swap? I probably won't fine as if I brew this tomorrow then I'll need to turn it around before next week, Voss kveik knocked out the wheat beer in 35 hrs from 1.058 to 1.011.
 
I
Zephyr259 said:
Cool, let me know how yours turns out. Might be a fun swap? I probably won't fine as if I brew this tomorrow then I'll need to turn it around before next week, Voss kveik knocked out the wheat beer in 35 hrs from 1.058 to 1.011.
Click to expand...

Super reliable yeast. Only add finings if your worried about looks, I only fine my lagers as I don't mind some haze.
Have you tried Espe yet? @entertheflagon kindly sent me some. I made and English style bitter with some 3rd runnings and came out really well. Nice and fruity and the yeast drops fast. Spent a week at 20c and kegged. It's a little hazy but has excellent lacing. Not sure if it's the yeast but wish I could get that with all my beers. I am sure if you ramped up the temperature it would be ready sooner.
 
BeerCat said:
I


Super reliable yeast. Only add finings if your worried about looks, I only fine my lagers as I don't mind some haze.
Have you tried Espe yet? @entertheflagon kindly sent me some. I made and English style bitter with some 3rd runnings and came out really well. Nice and fruity and the yeast drops fast. Spent a week at 20c and kegged. It's a little hazy but has excellent lacing. Not sure if it's the yeast but wish I could get that with all my beers. I am sure if you ramped up the temperature it would be ready sooner.
Click to expand...
I have Espe but not used it yet. Tempted to try it but it needs to be bottle-able inside a week or wait until I'm home again.

Third runnings? What was the rest used for?
 
Zephyr259 said:
I have Espe but not used it yet. Tempted to try it but it needs to be bottle-able inside a week or wait until I'm home again.

Third runnings? What was the rest used for?
Click to expand...
I made a double batch of stout with cold steeped roast barley and did a second sparge with a spare 9l of water. Boiled it until it hit 1040 with some first gold..
 

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