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Your favourite stout recipe?

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Clint

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Hello all
I've brewed the GH dry stout many times and it always turns out fine.
I now feel it's time to try a different recipe as I plan to keep my pb full of stout until the spring.
So,what's your favourite go -to stout recipe?

Cheers

Clint
 

terrym

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Coopers Irish kit with coffee, chocolate malt, and dark muscovado sugar wink...
 

obscure

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Coopers Irish kit with coffee, chocolate malt, and dark muscovado sugar wink...
What quantities do you use as that seems like a nice combination.
 

Horners

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@Clint reproduced from my brewday thread. This received rave reviews from all who tasted it although might be a bit samey with your existing recipe:

AG 22 - Dry Irish Stout

3.5kg MO
230g Light coloured crystal
400g Flaked Barley
500g Roast Barley
200g acid malt

Mash about 90 mins in end @64 followed by 75 mash out for 30 mins. Hops was Target pellets boiled in the end for 80 minutes ish to bitter to around 47 IBUs.

Yeast was Wyeast Irish ale 1084 (pretty robust starter). Pitched 22C to ferment at 20C - a bit concerned at keeping temperature down once hot weather kicks in later in week. All things considered a smooth brew day albeit came in a bit high at 21L of 1054 but suspect higher efficiency may be down to unintended longer mash time. Sample jar tasted roasty but smooth.
 

Clint

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I made an American stout last Christmas between 6-7% and it was far too strong really...no good if you're having a few.
 

terrym

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What quantities do you use as that seems like a nice combination.
I have done this kit several times with and without the chocolate malt. With the chocolate malt its more 'chocolately' as you might expect.
This was one with the chocolate malt
Other variants are in the thread elsewhere including my latest one bottled last week.
As I have said in the past I think the Irish is slightly better than the Original, but there isn't much in it.
 

obscure

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I have done this kit several times with and without the chocolate malt. With the chocolate malt its more 'chocolately' as you might expect.
This was one with the chocolate malt
Other variants are in the thread elsewhere including my latest one bottled last week.
As I have said in the past I think the Irish is slightly better than the Original, but there isn't much in it.
Thanks for this will need to give this a try.
 

Dads_Ale

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Recipe for a milk stout at about 4.3% that came out pretty good. If you don't want it too sweet (FG was 1020) cut down on the lactose although I thought it was fine. I also added some Brewferm Coffee extract stuff to half the batch which was nice.

amounts are for a 27 litre final volume in FV

Marris Otter - 4kg
Midnight Wheat - 180g
Roast barley - 50g
Chocolate Wheat - 500g
Flaked Barley - 1kg

Mash for 90 mins at 66/67c

GP75 - 60g - 60 mins (you can use fuggles)
Lactose - 300g - 5 mins

Yeast - SO4
 

Clint

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This is the recipe I found....
Abv 4.2, IBU 34 ,srm 45
OG 1.048 fg 1.016 23l
3.2kg m/o
454g crystal 15 (caramalt)
225g Belgian aromatic
340g roast barley
225g black malt
225g choc malt
340g oats
35g challenger @ 60
28g EKG @ 10
14g crystal dry hop
The mash was stepped...I can't do that but was held at 68c for most of the hour...
 

foxy

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Can't see any reason for a step mash with that grain bill, if I was making that recipe I would mash the MO, Belgian and oats together, and cold steep the rest of the grains overnight at ambient temperature, strain and add the resulting liquor to the boil.
 

phildo79

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Do you have a recipe for that?
Of course.

For 5 U.S. gallons (19 litres)
Pale Marris malt 78%
Brown malt 10%
Black malt 8%
Amber malt 4%
Sugar (mix of white, light brown and dark brown) 8% of the total grain bill (10 min)
Finings (10 min)
Columbus, 16% a.a. (60 min)
US-05 yeast
SPECIFICATIONS
Original Gravity: 1.096
Final Gravity: 1.022 – 1.025
ABV: 9%
IBU: 90
SRM: 40 - 50
DIRECTIONS
Mash at 65° C for 90 minutes.
 

Burlyman

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Irish Stout
Batch size: 19L
ABV: 4%

2,53kg Golden Promise (Thomas Fawcett)
540g Flaked Barley
284g Chocolate Malt
255g Roasted Barley
28g East Kent Goldings - Boil 50.0 min
28g Fuggle - Boil 20.0 min
28g Fuggle - Boil 10.0 min
Yeast (dry) SafAle English Ale S-04

serve on nitro
 

Spanners

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Here's a recipe from David Heath, I think usually his recipe's are quite good, it's only a 30 minute boil and 4.4% ABV, judging by the comments on his youtube video some people have said that it was quite good, I intend to brew this myself soon.
-- his video can be found here-->youtube.com/watch?v=08BNplHH2bk


DRY IRISH STOUT

Batch Size: 20L
Boil Time: 30 min
BH Efficiency: 75.00 %
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 38.2 IBUs
Est Color: 83.6 EBC
BU:GU 0.872

MASH STEPS
MASH IN @ 65 DEG C FOR 60 MINUTES
MASH OUT @ 75 DEG C FOR 10 MINUTES

FERMENTABLES
Pale Malt, Maris Otter 2.87 KG 68%
Flaked barley 0.76 KG 18%
Roasted Barley 0.41 KG 9.7%
Wheat Crystal (150 EBC) 0.13 KG 3.1%
Carafa Special 3 (925.9 EBC) 0.05 KG 1.2%

HOP ADDITIONS
Challenger 8.3 % AA 35g 30 Minutes 34.7 IBU
East Kent Goldings 5.7% AA 9g 15 minutes 3.5 IBU

YEAST
1 packet of Mangrove Jacks Liberty Bell

FERMENTATION SCHEDULE
7-10 days at 18 deg c. Then raise at 1 deg c per day until you reach 21 deg c.
 
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