Stout?

[Patrickivan]

I was planning a roboBrew this weekend.

I was wondering how you think this would work for a stout just off the top of my head.

Here's what I'm planning.

Total weight 11 lbs/ 5kg
4 x 2 Row
4 x Munich Malt
1 x Briess Victory
1 x Chocolate Pale Malt
1 x Roasted Barely

1 oz Hallertau hops 60m

WLP Irish Ale Yeast

And a single stage mash. Nothing fancy.

[Reignman]

Why so much Munich? Hallertauer?

[Patrickivan]

Why so much Munich? Hallertauer?

The Munich to give it a little more malty profile, and the Hallertau for a little spicy floral aroma.

Do you think that the chocolate and roasted barely will just overpower the Munich to the point that I should increase the 2 row and lower the Munich? Or just drop it all together?

[Reignman]

That is a tough one. You have a lb. of victory, choc and roast barley, but with 4 lbs. of munich it will definitely be maltier and fuller. I would hop it to around 40.

[Patrickivan]

That is a tough one. You have a lb. of victory, choc and roast barley, but with 4 lbs. of munich it will definitely be maltier and fuller. I would hop it to around 40.

I don't brew many stouts. This will only be the 2nd, and the last was pretty much just an OBK kit.

And this is based on pretty much on ingredients I have on hand, without really wanting to place an order for more ingredients at this point. I do have some other hops. Northern Brewer, cascade, and citrus.

This is as about as experimental as I've gotten.

[brhenrio]

It definetly will be roasty. But if that is how you like your stouts go for it! I see nothing wrong with it, would be a great base to add vanilla and oak in secondary

[Patrickivan]

It smelled great. OG was 1.060. Fermentation started up within 12 hours.

Was moderate. At one point looked like it was close to blowing, but stayed steady for 24 hours. So I stupidly thought it topped out so didn't bother with a blow off tube.

Then it blew the lock off overnight. Lost about 4-5 litres.

Put a new lock on in the morning and the fermentation was still going. Hopefully it didn't get infected. The Co2 production should have been strong enough to keep O2 from affecting it.

We shall see. I'll be kegging it in a week.

[brhenrio]

It was actively fermenting, it will be fine.

[Patrickivan]

It was fine... And is almost gone now. Stouts must be very forgiving. I really liked this one.