English Dry Stout

Discussion in 'Complete and Brewed Recipes' started by ACBEV, Aug 30, 2018.

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  1. Aug 30, 2018 #1

    ACBEV

    ACBEV

    ACBEV

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    English Dry Stout

    Tasting Notes...
    Very dark and rich. Toasted biscuits with roast coffee, raisins and cherries, with some spicy hops.

    22L Batch
    OG: 1.050
    FG: 1.012
    ABV: 5.0%
    IBU: 40
    (Assuming 75% Efficiency)

    Mash Fermentables...
    2200g Mild Ale Malt (46.6%)
    1100g Munich Malt (23.3%)
    250g Amber Malt (5.3%)
    350g Brown Malt (7.4%)
    200g Black Malt (4.2%)
    225g Special B (4.8%)
    225g Wheat Malt (4.8%)

    Kettle Fermentables...
    75g Roast Barley (1.6%) (Grind to a powder, add to kettle 15 minutes before end of boil)
    95g Blackstrap Molasses (2.0%) (Mix with 1L of hot wort and add to kettle 15 minutes before end of boil)

    Hop Pellet Additions...
    30g Bramling Cross @ 60 Minutes
    30g Goldings @ 30 Minutes
    10g Goldings @ 5 Minutes

    Method...
    Mash @ 65c for 1 Hour
    Sparge @ 77c

    Boil for 1 hour, adding kettle fermentables and hop additions at the specified times.

    Pitch 1 pack of Wyeast London Ale III @ 19c.

    Ferment for 2 weeks @ 21c.

    Batch prime with 120g of cane sugar.

    Bottle condition for 2 weeks @ 18c.

    Mature for 2-3 weeks @ 12c...
     
  2. Sep 3, 2018 #2

    cheshirehomebrew

    cheshirehomebrew

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    that looks a great brew, have posted a milk stout recipe in the recipe threads, any chance you can take a look over it please ?
     
  3. Sep 3, 2018 #3

    Clint

    Clint

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    Why grind the barley and add at the end of the boil? What will the mollasses bring as well as sugar?
     
  4. Sep 3, 2018 #4

    MyQul

    MyQul

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    Doing that to the R.Barley will give a smoother less agressive roasty flavour. You can also cold steep it the night before and add the 'tea' to the boil for the same effect. The mollases will add a treacley flavour
     
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  5. Sep 3, 2018 #5

    ACBEV

    ACBEV

    ACBEV

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    I add the roast barley to late kettle to reduce the sharp, astringent and burnt flavour. As MyQul said its smoother, but still adding a good amount of colour and dryness, you don't need to add so much either. There is plenty of smoky, burnt coffee/burnt toast notes in the black malt.

    The amber and brown malts add quite a bit of dryness with baked biscuity flavour and coffee notes.

    I love the combination of molasses and special B in this beer, combined with quite a high fermentation... Hints of dark fruits, treacle / Christmas pudding.
     
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  6. Sep 3, 2018 #6

    GerritT

    GerritT

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    % of the hops?
     
  7. Sep 3, 2018 #7

    NIGHTSKY BREWING

    NIGHTSKY BREWING

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    Will try this one .... will love a swap for my Porter...6abv...
     

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