Averagely Perfect American Stout - Poll #4 - Basic Grains

How about flaked barley? Other adjunct?

 

Question to Vikeman -- I'm curious about the second choice. Munich and Vienna are similar, base malts with some level of kilning. But Brown Malt seems oddly grouped with them. Why did you decide to put these three together?

 

I went carapils instead of Vienna, brown malt etc. Thanks

 

i feel bad for sugar and other adjuncts, can we throw in a mercy vote?

 

I love these threads. So helpful, no bullshit.

 

FG 1.018

 

Exactly what I was thinking. Love flaked barley.

 

That's what I like about Vikeman's polls . . . he has the priorities in order . . .

 

Pragmatism. Good enough answer for me. I wondered whether you had some insightful parallels among all three malts that I couldn't fathom.

 

Channeling Jerry Seinfeld:

What's the deal with the around 5% of people voting on a stout recipe that don't vote for roasted malts and grains? How's it gonna get black and roasty? Are they hoping to make the mythical white stout? Who are these people?

 

Complexity is way overrated in grists, simplicity is the best possible answer. All you need is a pale base malt, roasted barley and oatmeal.

 

Maybe those people own stock in Brown Malt. I've see ca. 1850 recipes for brown stouts by English brewers, but it wouldn't work for a BJCP American stout.

 

I was going to ask the same thing... Maybe a 90% Wheat or Rye grainbill... imagine the horror lautering that one.

 

Was going to touch on this as well, but didn't want to write a whole late night show length routine.

 

I should have said: Lets keep a perception of dryness by using little to no crystal malts, astringent highly kilned malts, and no mouth feel enhancing adjuncts (i.e. oatmeal) while still maintaining a final gravity of 1.018.....folks.

 

Well, it looks like the majority of people here know what grains basically go in to a stout.

 

Whatever, you like us anyway!

We didn't even need a vote then.