First Beer of the Year

[MX1]

https://www.brewersfriend.com/homebrew/recipe/view/930392/new-american-stout

This is my reworked American Stout (with mashed coffee)

Tell me what ya think, Thanks for looking!

 

[MX1]

Maybe I will get some feedback if I take out the link......

Brew Method: BIAB
Style Name: American Stout
Boil Time: 75 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 9 gallons
Boil Gravity: 1.046
Efficiency: 70% (brew house)

STATS:​

Original Gravity: 1.063
Final Gravity: 1.014
ABV (standard): 6.48%
IBU (tinseth): 68.91
SRM (morey): 33.89
Mash pH: 5.34

FERMENTABLES:

12 lb - Metcalf Pale 2-Row (73%)
10 oz - Caramel / Crystal 40L (3.8%)
2 lb - American - Munich - Light 10L (12.2%)
1 lb - Black Malt (6.1%)
12 oz - Flaked Oats (4.6%)
1 oz - Roasted Barley (0.4%)

HOPS:
1 oz - Magnum, Type: Pellet, AA: 14.2, Use: Boil for 75 min, IBU: 45.15
1 oz - Centennial, Type: Pellet, AA: 9.7, Use: Boil for 20 min, IBU: 17.87
1 oz - Centennial, Type: Pellet, AA: 9.7, Use: Boil for 5 min, IBU: 5.88

MASH GUIDELINES:
1) Strike, Temp: 152 F, Time: 60 min, Amount: 11.69 gal

OTHER INGREDIENTS:
0.5 lb - coffee, Time: 75 min, Type: Flavor, Use: Mash
0.88 each - Whirlfloc, Time: 15 min, Type: Water Agt, Use: Boil
2 tsp - Calcium Chloride (dihydrate), Time: 75 min, Type: Water Agt, Use: Mash
0.5 tsp - Epsom Salt, Time: 75 min, Type: Water Agt, Use: Mash
1 tsp - Gypsum, Time: 75 min, Type: Water Agt, Use: Mash

YEAST:
Danstar - Nottingham Ale Yeast

 

[day_trippr]

If you don't have experience using Black malt/Black Patent or other 500-600L malts you might want to cut back from that 6.1% - like by half.
fwiw, I use only 2.2% 500L malts in my imperial stout, could go to 3% I reckon, but I've been brewing this same recipe for over a decade so it's pretty well set...

Cheers!

 

[bkboiler]

Also there are debittered versions of black malt (with proprietary type names) or you can make a separate tea with that black malt just for color, leaving it out of the main mash. That will cut down on astringency and still give you the color you're looking for.
Alternatively if your LHBS is very well stocked you can look for Sinamar (a type of food coloring).
Cheers!

 

[MX1]

https://www.brewersfriend.com/homebrew/recipe/view/931941/stout-again

I reworked the grain bill....need to make the brewing water adjustment still

T

 

[MX1]

It will not let me edit the fist post, so I here is the complete break down


Brew Method: BIAB
Style Name: American Stout
Boil Time: 75 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 9 gallons
Boil Gravity: 1.041
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.057
Final Gravity: 1.013
ABV (standard): 5.72%
IBU (tinseth): 54.63
SRM (morey): 29.25
Mash pH: 5.4

FERMENTABLES:
11 lb - Pale Ale Malt (73.3%)
2 lb - Caramel / Crystal 60L (13.3%)
1 lb - Flaked Oats (6.7%)
0.5 lb - American - Roasted Barley (3.3%)
0.5 lb - Chocolate (3.3%)

HOPS:
1 oz - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 54.63
MASH GUIDELINES:
1) Strike, Temp: 154 F, Time: 75 min, Amount: 10.73 gal

OTHER INGREDIENTS:
1 tsp - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
12 oz - Course Ground Coffee, Time: 60 min, Type: Flavor, Use: Mash
1 tsp - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
1.57 ml - Lactic acid, Time: 60 min, Type: Water Agt, Use: Mash
0.25 tsp - Table Salt, Time: 60 min, Type: Water Agt, Use: Mash

YEAST:
Danstar - Nottingham Ale Yeast

Thanks again for all the input and that which is sure to come.

 

[day_trippr]

The grain bill looks solid, normally 13% crystal would be a red flag but I think it'll be well-balanced between the crystal and the dark malts.

I'm not sold on using a German hop for an American Stout and use Chinook instead, but after 60 minutes it probably doesn't matter
However, I would suggest a modest Cascade addition at around 10 minutes to put some notion of actual American hoppiness and a bit more complexity in your stout...

Cheers!

 

[MX1]

Solid advice...

I, for some reason, never think of magnum as having a home....it is such an awesome hop for background bittering.....

 

[day_trippr]

I use Magnum exactly for that reason: after 60 minutes there's pretty much no character contributed so it won't step on late additions, especially subtle ones.

But in a stout one can afford something more than straight out bitterness...

Cheers!