Farmhouse Stout Ideas

Discussion in 'Homebrewing' started by andys_war_hall, Dec 2, 2014.

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  1. andys_war_hall

    andys_war_hall Devotee (371) Dec 7, 2012 Texas

    Anyone have any experience brewing a stout and fermenting with a farmhouse yeast? I was wanting to use either Wyeast 3711, or possibly 3724. Maybe 3726 if I can get it locally.
    Any ideas on grain bill? I don't have a recipe in mind, and this would be my first stout. So I guess I'm looking for suggestions on what malts might work best with the characteristics of any of those yeasts. Maybe a stout with a touch of rye? Is that too far out there?
    I'm just thinking out loud here. Feel free to tell me this is a terrible idea. Just looking for ideas on what next to brew.

    Thanks!
     
  2. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

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

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

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

    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.
     
    jbakajust1 likes this.
  4. Daemose

    Daemose Maven (1,407) Oct 3, 2011 Texas

    My buddy did this. Worked out well. He used 3711. I couldn't tell you the grain bill though.
     
    #4 Daemose, Dec 3, 2014
    Last edited by a moderator: Dec 3, 2014
  5. alanforbeer

    alanforbeer Crusader (455) Jan 29, 2011 South Carolina

    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.
     
  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    I'd brew a stout AND a farmhouse ale/saison and then blend if I felt the need. :slight_smile: cheers
     
    wspscott, BILF and jbakajust1 like this.
  7. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    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.
     
  8. bulletrain76

    bulletrain76 Maven (1,311) Nov 6, 2007 California

    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.
     
  9. jae

    jae Initiate (0) Feb 21, 2010 Washington

    IBUs should be attenuated.
     
  10. suavo

    suavo Initiate (0) Oct 29, 2014

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

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    :astonished: splain yourself, I'm not sure what your comment means....
     
  12. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

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

    andys_war_hall Devotee (371) Dec 7, 2012 Texas

    Got the grain bill from Jester King website to do a Black Metal Clone. I'm doing a six gallon batch. I'll update if anyone is interested.
     
  14. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    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.
     
  15. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

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

    andys_war_hall Devotee (371) Dec 7, 2012 Texas

    Everything went relatively well. Lost my second runnings due to an unfortunate accident. But made a third and still got an OG of 1.082 just shy of my targer 85. Now I'm a little nervous/excited to see how it turns out with what @Brew_Betty, and @machalel have to say. Here it is chugging along.

    [​IMG]
     
    A2HB likes this.
  17. fAtHanD

    fAtHanD Crusader (443) Mar 7, 2007 Michigan

    What yeast did you end up using?
     
  18. andys_war_hall

    andys_war_hall Devotee (371) Dec 7, 2012 Texas

    I ended up using the 3711. I know it was against all advice, but I wanted to keep it close to the Jester King recipe, and they called for using the 3711. I'm kind of diving off the deep end here.
     
  19. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

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

    Cheers!
     
    andys_war_hall likes this.
  20. andys_war_hall

    andys_war_hall Devotee (371) Dec 7, 2012 Texas

    Will do.
     
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