A dark beer that uses roasted barley or malt.
3
votes
1answer
53 views
How to prevent solventy/overly alcoholic flavors?
I'm a moderately experienced homebrewer, and recently I've been making a lot of imperial stouts--variations on the same recipe, hoping to dial it in. Decently strong ones: my OG is usually around ...
3
votes
1answer
371 views
Coopers australian stout - Replacing white sugar, no spraymalt or brewing sugar
I have the white coopers australian stout 23L kit which recommends the additional 1kg sugar you can add but I know its not recommended. I know most people add 1kg spraymalt but I do not have it right ...
0
votes
2answers
90 views
Peanut Butter Chocolate Stout- Cocoa or Nibs?
I'm looking to piece together a Peanut Butter Chocolate Stout recipe and I torn between using powdered cocoa late in the boil or cocoa nibs in secondary. Any suggestions?
Also, with either ...
8
votes
4answers
2k views
What causes a stout's creamy head?
Stouts, especially beers like Guiness (its cousin Kilkenny as well), have a head that's really creamy. Being a stout lover myself, I always envied this head, but I have no idea how one can achieve it. ...
3
votes
1answer
84 views
Is this a reasonable use of special B in an imperial stout recipe?
I've just worked up this (extract, specialty grains) recipe from glancing at clone recipes for old Rasputin imperial stout and black butte porter--they both have a smooth, chocolaty thing I'm going ...
5
votes
2answers
147 views
When am I supposed to add my dark grains
Is the simplest answer: "if it has a husk and its dark, add it at sparge"?
I have made 40 or so batches of beer, but not a lot of stouts. I have heard Jamil and others saying that they mash all ...
1
vote
2answers
149 views
Adding sugar to an imperial stout
I did not fly sparge properly, undershooting the preboil gravity by quite a bit, and ended up using more sparge water to extact sugars. I then reduced away most of the additional water, and ended up ...
2
votes
2answers
101 views
Will bitterness from a flameout coffee addition fade with age?
I recently brewed an Imperial Stout with some coffee additions. While I didn't boil the coffee for long (warm steeped 3oz beans and pitched grounds and two cups of brew at flameout), it did lend some ...
3
votes
1answer
79 views
Benefits of 'resting' home-roasted grains
In "Radical Brewing", Mosher endorses home-roasting grains, but suggests that after roasting, you store the grains for 2 weeks or so to let some of the acrid flavors subside.
Specifically, I ...
2
votes
2answers
387 views
Could non-alkalized cocoa powder cause astringency in a chocolate stout?
I made a chocolate stout a while back that's kind of astrigent. I'm not sure I would call it sour, but it makes you pucker a bit. It had 8 oz of Trader Joe's Tumaco cocoa powder added in primary, no ...
1
vote
1answer
92 views
Coffee Beans for Homebrewing [closed]
I'm planning to brew a Coffee Oatmeal Stout in a couple of weeks and was curious about what kind of coffee beans most people use in their homebrews. I was thinking about roasting some beans myself ...
4
votes
2answers
615 views
Yeast for very high gravity (1.138) stout
I'm planning to brew a very high gravity stout. I'm expecting an OG between about 1.118 and 1.138 depending on how much my efficiency suffers. I've done this before with decent results, but I think I ...
7
votes
4answers
369 views
Style Question: How does a stout become a porter?
Have never made a porter, but may have done so by accident. Was trying to make an American coffee stout, but haven't done much extract brewing in awhile, and probably didn't have enough water volume ...
4
votes
3answers
997 views
Adding Chocolate & Coffee to Secondary
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 °L)
12 oz. (0.34 kg) roast barley ...
2
votes
2answers
108 views
Appropriate Stout Style for Chicory, Coffee (and more!)
In Radical Brewing, Randy Mosher has a great section on 10 ways to improve stout brewing (including home-roasting flaked oats/funky grains). I plan on employing several of these techniques, including ...
3
votes
3answers
1k views
should i stir this (possibly stuck) batch or not?
First time brewing, made a lot of mistakes and now I'm concerned that my fermentation is stuck. Am I just being paranoid or impatient?
Six days ago brewed this stout recipe:
6.6 lbs Briess ...
1
vote
1answer
478 views
Didn't reach target FG, pitched more yeast, gravity same after a week. Should I just bottle already?
My batch didn't reach the target FG and I'm trying to decide whether to just bottle or to pitch more yeast (would be 3rd pitch).
I have a very similar situation to the one described here:
Brewed an ...
13
votes
9answers
4k views
How to add coffee/chicory to beer?
We have made a few coffee beers. Once we used a cheap coffee by brewing a strong pot and adding to the boil. It turned out very acidic. The next beer we brewer we went with a little higher OG 1.070 ...
4
votes
2answers
412 views
Looking for Feedback on an Oatmeal Stout Recipe
I'm looking for some feedback. I usually do kit brews for now but I am looking to get into building my own recipes. This is my first go around on that. I want to do an oatmeal stout and I'd like to ...
7
votes
3answers
923 views
Oatmeal stout: Steeping or mash?
Ladies and Gentlemen of Homebrewing, I was cruising my Google+ account, and I am stalking (I mean following/stalking) Wil Wheaton, and I noticed he is a homebrewer! Tonight he posted a question. I ...
3
votes
2answers
3k views
Secondary flavoring of a stout using chocolate and coffee, how much to use?
I am brewing an Imperial Stout (OG 1.081) and it is in primary now. I want to rack to secondary in one gallon jugs and want to flavor each differently. I have read through the coffee posts on here but ...
0
votes
2answers
476 views
What BJCP category does this breakfast stout fall under?
Into what BJCP category should I enter this beer for competition? I think I have to enter it in 21A - spice, herb, or vegetable beer - due to the use of cacao nibs, coffee, and bourbon. The ...
1
vote
2answers
376 views
pH for oatmeal stout and how to get it
I am planning an oatmeal stout and read that the mash pH is really important for stouts in general. Which pH should I go for in my oatmeal stout and how can I get to it?
2
votes
2answers
406 views
Dry Irish Stout Tastes very much like grain
I brewed my first Irish Stout on Oct 22. I used the Nitro-Powered Stout recipe that Brian Smith has on his BeerSmith website. The only changes I made to the recipe is I replaced the Ultra hops with ...
8
votes
3answers
1k views
When do I add spices to spice up a holiday brew?
I just brewed my first oatmeal stout (the Brewer's Best kit), and decided I'd try to add a little "holiday" flair. At my local brewing supply store, I found a recipe for a holiday ale, so I followed ...
8
votes
1answer
2k views
When brewing a chocolate stout, should the cacao nibs be added in the boil, the secondary, or both?
When using cacao nibs to brew a chocolate stout, should they be added in the boil (if so, when?), in the secondary fermenter, or both? Is there a better ingredient to add to produce the chocolate ...
6
votes
3answers
436 views
Cherry Stout advice
I am about to get together the ingredients for making a cherry stout. I am going to add the cherries at flameout, but I have no clue how much to add. I want there to be a solid cherry taste in the ...
5
votes
4answers
4k views
Why does my beer smell like bananas?
The Imperial Stout I recently bottled, smells a little fruity, and has a strong tart taste up front.
Is this something I should be patient with, as it may go change?
And, how'd it happen?
3
votes
1answer
244 views
Black Patent and stout
The debate rages on so I thought I'd ask.
Do you think black patent (black barley) belongs in Stout? Or is stout better made with just roasted barely and chocolate malts, while BP is best reserved ...
