Farmhouse Stout Ideas

3726 or 3724 maybe, with low roast. The 3711 I think would be too dry and phenolic.

 

I don't like 3711 at all, so I vote against using it

I think that you could end up with a very dry stout (which may be what you are looking for). I tend to prefer my stouts on the slightly chewy side. I could see some rye helping with the body, you could also try some oats or maybe a combo.

I think if I was going to do this, I would try to play up the dark fruit angle so C120 or Special B and more chocolate malt vs. Roasted Barley. Agree with @jbakajust1 with keeping the roast down.

Since you have never done a stout, I would suggest splitting this onto a more "traditional" yeast and something like 3724 so you have a real good comparison.

 

My buddy did this. Worked out well. He used 3711. I couldn't tell you the grain bill though.

 

I've used 3726 in an attempt to make a sort of winter saison. I did not care for the result. I found that the expressive qualities of that yeast did not blend well with dark malts. YMMV.

So, agree with the others about keeping the roasted character at a minimum.

Dupont has their Monk's Stout. So maybe 3724, or culture up some yeast from a fresh bottle, and see what info you can dig up about that beer as far as the grain bill is concerned.

 

I'd brew a stout AND a farmhouse ale/saison and then blend if I felt the need. cheers

 

Add me to the minimal roast crowd. I'd say get most of the color from dark crystal malts, cooked sugars, and dehusked roasted malts. Maybe a little pale chocolate for flavor. Definitely use some flaked grains to keep some body in there.

 

I've made a number of good black beers with saison yeasts and dehusked black malt/dark sugar for color, which is keeping with a Belgian style of brewing. Never tried an english or american style porter wort with one of those yeasts. I always worry about too much roast.

 

IBUs should be attenuated.

 

I made a Bearded Lady Clone with WLP575 that I enjoyed. The recipe called for wyeast 1581 belgian stout yeast. You might try that.

 

splain yourself, I'm not sure what your comment means....

 

I assumed he meant go easy on the IBUs. Roasty + Phenolic + Bitter = Yuck

 

A Farmhouse "Dark Ale" is in my list of beers to make, but more focus on malty / caramel / date flavours, as I wasn't sure about the roast + phenols. I think that it could be done with the right ingredients, but I'm not confident that I could get it to work without a lot of experiementing.

 

3711 will produce orange notes with a stout grist. Keep the IBU below 40.

 

What yeast did you end up using?

 

I think that 3711 will do a very good job for this beer style. Please report back how your beer turned out.

Cheers!