American Stout Recipe review

Looks very hoppy to me, I would go 30 to 40 IBUS for an American stout. A matter of preference I guess. I also usually go with more roasted barley in a stout than chocolate malt, in my mind at least that's what separates stouts from porters, but let's not open up that can of worms.

 

Pre-roasted. Something like this...

https://www.morebeer.com/products/b...riant=GR620C&gclid=CPXh4v-j7dACFYKBaQodfkEHBQ

 

I think your DIY approach to the roasted barley will not get you the sharp roastiness of a roasted barley purchased from a commercial maltster. I don't think it would be bad, but maybe seem less stout-like than you might be after. If you have your heart set on the DIY roast, give it a shot and tell us about the results.

 

I'm a huge fan of using Black Patent with roasted barley in my stouts. It gives a nice dry counterpoint, and awesome color. For your recipe, I would use like 2-3 oz.

 

Why not just brew the Averagely perfect stout? It was created by fellow forum members and is quite good.
https://www.beeradvocate.com/commun...-american-stout-pellet-hop-version-ag.241977/

 

I totally agree - forming recipes is one of the most enjoyable aspects of brewing. I was just wanted to point this recipe out to you in case you missed it.

That being said, the advice already given is good- too hoppy and more roasted barley. Also, i recommend maris otter as base malt.

 

I second marris otter as the base malt.

Yes, you just add the black patent. It will compliment the roasted malts you already have.

If you're still worried about it being too hoppy, I really like using a single early boil bittering charge of Magnum hops; they're super neutral bitterness that's perfect in stouts. You'll only need like 1 oz or less at 60 min

 

Just finished consuming 5 gallon batch of this. It was delightful. I plan to make a 10 gallon batch to get it into inventory and improve the chances of aging!

If you want to do your own thing, why not? If you want to make a good Stout that you can put your own thumbprint on in subsequent brews, it's a great take off point.

Cheers!

 

Some flaked oats goes a long way. I love what they do to beers, especially in stouts.

 

I'm not sold on using MO as a base. I've brewed a couple stouts now using Golden Promise and I'm not sure it's worth it. I think there is so much going on with the roasted and chocolate malts that you cover up what a MO or GP malt is known for. And at that point, why spend the extra money?

 

In my case I buy MO in 55# bags so I'm saving money. If I used enough Pilsener malt, plain old 2-row, etc., I suppose I'd have thatby the bag and have a decision to make.

 

The accountant in me would like to point out to you you don't save money by spending it. You're just paying less than you would pay for it by the pound. On top of that, you could purchase 55# bags of 2-row for a lot less than MO.

In your opinion, do you think MO adds that much to a stout?

 

My level of experience is considerably lower than some others on this forum, but here's my answer...

First this is totally subjective and I've seen this discussion a number of times. My first 5 gal, non-kit brew was a SMASH Ale with MO, and I still try to keep it (the Ale) on hand. In that case it's all on its own, so it's relatively easy to get a handle on its character. I've used it in Belgians, Barleywine, IPAs, and some adventure recipes I made up. I think there are certainly recipes where it wouldn't bring much to the table, but I think it does add to a Stout. If it was a stout where subtleties got drowned out (practically the case with a pest-smoked Stout I made) it can't contribute much. But in more subtle recipes I think it can help round things out in a good way.

 

Make that peat-smoked Stout.