| Author |
Message |
    
brett matthews
Junior Member
Username: Brettj
Post Number: 63
Registered: 06-2004
Posted From: 220.235.230.115
| | Posted on Tuesday, April 04, 2006 - 11:11 pm: | 
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My old man loves Guinness Foreign Stout so I though I'd be a good son for once and brew him a batch. I've checked out plenty of recipes from various books that I have, but can anyone provide me with a tried and true, failsafe recipe. I'm looking for an OG of 1080 or thereabouts, is that about right? |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1854
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Tuesday, April 04, 2006 - 11:37 pm: |
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Hey Brett...
I humbly submit this: http://www.skotrat.com/skot/equipment/Pmash_Recipes/Skotrats_Foreign_Style_Stout .html
I really like it. If you are a lover of Foreign style stouts you should most likely dig it too.
-Scott
Correction:
Oops!
Wrong link above... Here is the correct link:
http://www.skotrat.com/skot/equipment/Pmash_Recipes/Skotrats_Robust_Foreign_Style_Extra_Stout.html
-Scott
(Message edited by skotrat on April 04, 2006) |
Corin Bone
New Member
Username: Eczematic
Post Number: 11
Registered: 10-2004
Posted From: 58.105.98.196
| | Posted on Tuesday, April 04, 2006 - 11:41 pm: |
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i just brewed this recipe, which looked so good i couldn't leave it unbrewed:
http://www.beertools.com/html/recipe.php?view=3972
Just carbonated and it is delicious! Very full bodied, malty but with plenty of roast. |
brett matthews
Junior Member
Username: Brettj
Post Number: 64
Registered: 06-2004
Posted From: 220.235.230.115
| | Posted on Wednesday, April 05, 2006 - 08:21 am: |
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Thanks fellas. I might go with yours skotrat, not dissing your recipe Corin but I'm a big one for simplicity. I like the grain bill and the very straight forward hopping regime, skotrat. In the past I've brewed everything from pale ale to pilsner with over the top grain bills and I always find the simple ones work best. As a matter of interest, did you keg or bottle it. If bottled, did you prime or was there enough in it to carbonate on it's own? |
Corin Bone
New Member
Username: Eczematic
Post Number: 12
Registered: 10-2004
Posted From: 58.105.98.196
| | Posted on Wednesday, April 05, 2006 - 10:26 am: |
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yeah i agree with you, usually i'm very suspicious of very long ingredients lists. I'm sure I can't taste the dark wheat malt in there, but it does have the fattest, creamiest head of any beer I've brewed so I guess it was useful for that.
What I'm more impressed with is how a big %age of munich malt can really work with a stout. it's like a baltic porter/foreign stout hybrid really. |
Doug Pescatore
Senior Member
Username: Doug_p
Post Number: 1881
Registered: 10-2002
Posted From: 141.232.1.1
| | Posted on Wednesday, April 05, 2006 - 12:45 pm: |
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I have had this stuff in the Bahamas. I am not a fan of it but the locals love it during the mid heat. I don't think they drink it particularly fast and can imagine that it is pretty warm by the time they finsih it.
-Doug |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2692
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Wednesday, April 05, 2006 - 01:20 pm: |
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Scott, the potential extract of the dark brown sugar ( a moist blend of sucrose and molasses ) on your recipe is listed at 1.048. This is higher than dry sucrose. Is this an error?
Dan
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Skotrat
Senior Member
Username: Skotrat
Post Number: 1855
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Wednesday, April 05, 2006 - 01:25 pm: |
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dan,
fish somewhere else.
These are not the droids that you are looking for. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2693
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Wednesday, April 05, 2006 - 01:32 pm: |
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Frogwash, Scott.
Dan
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Steve Jones
Member
Username: Stevej
Post Number: 184
Registered: 08-2001
Posted From: 164.89.253.4
| | Posted on Wednesday, April 05, 2006 - 03:04 pm: |
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Dan,
Here's a shot of Promash with the sugar radio button selected:
All the sugars listed are 47 points - do you really think 1 pt makes much difference? Or, since brown sugar does contain a small bit of molasses, maybe 1.5 pts? |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2694
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Wednesday, April 05, 2006 - 03:13 pm: |
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I don't see dark brown sugar on the list.
Sure 1.048 ppppg is a trivial point, but it is an error that could be easily fixed. Maybe dark brown sugar is not on Promash's data base and, for Scott's recipe, he manually entered the figure.
Dan
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Skotrat
Senior Member
Username: Skotrat
Post Number: 1856
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Wednesday, April 05, 2006 - 03:19 pm: |
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Steve...
I used something called a REFRACTOMETER for my Dark Brown Sugar OG...
I routinely check the OG of sugars to be sure that I have the correct numbers |
MacGregor Outkast
Junior Member
Username: Macgregor
Post Number: 62
Registered: 03-2003
Posted From: 24.249.73.221
| | Posted on Wednesday, April 05, 2006 - 03:22 pm: |
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it isn't an ERROR in promash, promash was designed to be tailored to the individual brewers ingredients, click on the grains button on the interface and modify the ingredients SG as suits your particular brand. SG of ingredients is not a universal constant, and can be quite variable depending on a number of conditions. |
davidw
Senior Member
Username: Davidw
Post Number: 1512
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Wednesday, April 05, 2006 - 03:24 pm: |
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Routinely checking the gravity of sugars, Scott?
BRILLIANT!
I do too. And have been known to do the same for a malt that I have not brewed with before. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2695
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Wednesday, April 05, 2006 - 03:38 pm: |
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A Mac post with content, what a treat!
If it is not listed in Promash, it is not a Promash error. If Scott entered it for his own use, it is Scott's error.
As for Scott's refractor reading, he should have questioned such a high number for a water bearing sugar. Sometimes measuring devices are not calibrated perfectly or the solution was not prepared well, it is hard to say.
Dan
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MacGregor Outkast
Junior Member
Username: Macgregor
Post Number: 63
Registered: 03-2003
Posted From: 24.249.73.221
| | Posted on Wednesday, April 05, 2006 - 04:01 pm: |
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please tell me everyone is not buying the drivel spewing forth from dan's keyboard? |
MJR
Intermediate Member
Username: Mjr
Post Number: 318
Registered: 03-2003
Posted From: 24.207.220.17
| | Posted on Wednesday, April 05, 2006 - 04:15 pm: |
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Corin,
I, too, am a big fan of using a good whack of Munich in stouts. I believe that it helps to fill out that middle section where crystal malts don't always work. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2696
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Wednesday, April 05, 2006 - 04:16 pm: |
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LOL! Mac, back you your usual form!
Dan
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Denny Conn
Senior Member
Username: Denny
Post Number: 5570
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Wednesday, April 05, 2006 - 04:16 pm: |
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I don't buy spewing drivel from ANYBODY'S keyboard, and it's not just Dan who's spewing here....
LIfe begins at 60...1.060, that is.
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Skotrat
Senior Member
Username: Skotrat
Post Number: 1857
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Wednesday, April 05, 2006 - 04:21 pm: |
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Hey Now,
A little munich will definitely give many styles a great profile.
I like a bit in Pale Ales.
-Scott |
Chumley
Senior Member
Username: Chumley
Post Number: 4085
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Wednesday, April 05, 2006 - 04:24 pm: |
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The dunkel in my basement that I brewed yesterday is spewing right now...and foam control doesn't seem to knock it down...I used 20 drops!
Too bad they don't make foam control for keyboards... |
davidw
Senior Member
Username: Davidw
Post Number: 1513
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Wednesday, April 05, 2006 - 04:32 pm: |
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I'd like to see that dunkel recipe, Chumster, if you wouldn't mind sharing it. |
Chumley
Senior Member
Username: Chumley
Post Number: 4086
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Wednesday, April 05, 2006 - 04:40 pm: |
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Munich Dunkel
OG 1.052, 25 IBUs, 5 gallons
10 lbs. Durst Dark Munich
3 oz. Weyermann Carafa II
6 oz. Dingemann Aromatic
Mash at 150°F for 90 min
1.125 oz. Santiam 60 min (was going to use Mt. Hood, but I was out)
0.5 oz. Hallertauer Mittelfrueh 15 min
0.5 oz. Hallertauer Mittelfrueh 0 min
Pitched on a yeast cake of WLP833 Ayinger yeast
I chilled the wort down to 50°F, which was the temperature of the O'fest that I racked off the yeast cake. Within 2 hours, the dunkel started sprewing out of the top - 5 gallons in a 6.5 gallon carboy!
BTW, the hydrometer sample of the O'fest tasted absolutely delicious - I could force carb and drink it right now with out lagering. That Ayinger yeast is killer. |
davidw
Senior Member
Username: Davidw
Post Number: 1514
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Wednesday, April 05, 2006 - 04:58 pm: |
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Thanks Chumley. Always interested in seeing others dunkel recipies. Plan on brewing a batch in the next week or two. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 5038
Registered: 01-2002
Posted From: 24.57.239.69
| | Posted on Wednesday, April 05, 2006 - 05:06 pm: |
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Mmmm, sounds like a great dunkel recipe. That's one of my favorite styles. Of course if I drank too much I could be spewing, too.  |
Paul Erbe
Advanced Member
Username: Perbe
Post Number: 524
Registered: 05-2001
Posted From: 12.27.22.67
| | Posted on Wednesday, April 05, 2006 - 05:18 pm: |
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Anyone else have Foreign Stout Recipe's? |
4 Hounds Brewing Co.
Member
Username: 4houndsbc
Post Number: 138
Registered: 07-2002
Posted From: 12.18.36.40
| | Posted on Wednesday, April 05, 2006 - 05:31 pm: |
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Paging Pat Babcock, Pat Babcock to the white courtesy phone.
Pat and I brewed a Foreign Stout on his system many moons ago (sometime around 2002) that took gold in the MI State Fair HB Comp. I have the recipe at home but maybe Pat could pipe up on his up the creek stout recipe.
Little known fact, that stout was the last beer Pat brewed on his system. I believe every once in a while, under his breath, I hear him call me "brewery killer".
And, I just want to say that the love fest between Skot and Dan again is the thing that keeps me coming back to the board. Other moderated boards I visit never have this feeling about them. Keep up the good work you two. :-)
Cheers!
Jim |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 5039
Registered: 01-2002
Posted From: 24.57.239.69
| | Posted on Wednesday, April 05, 2006 - 05:40 pm: |
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Moderation, what's that? I'm fond of quoting former Texas agriculture commissioner Jim Hightower, who said the only things in the middle of the road are a yellow stripe and dead armadillos.  |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2697
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Wednesday, April 05, 2006 - 06:05 pm: |
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Chumley, that is how I like to see a recipe. The basic specs, the ingredients and the process right up front with no eye crossing piles of numbers or extraneous trivia ( is that redundant?). It is all anyone should need to reproduce a beer.
Dan
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4 Hounds Brewing Co.
Member
Username: 4houndsbc
Post Number: 139
Registered: 07-2002
Posted From: 12.18.36.40
| | Posted on Wednesday, April 05, 2006 - 06:21 pm: |
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I like that Bill, I will have to use it some day.
On another board, I actually had my "warning level" increased by a knuckle dragging mouth breather that took their moderator badge too seriously. What a laugh!
Thank goodness there is no moderation here.....or we would never get to see the inner beauty of the relationship Skot and Dan share.
Cheers Boys! |
Hophead
Senior Member
Username: Hophead
Post Number: 2159
Registered: 03-2002
Posted From: 167.4.1.38
| | Posted on Wednesday, April 05, 2006 - 06:46 pm: |
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Chumster, I assume that was triple decocted as well, eh? 
20 drops for 5 gallons is double the 'fda' limit! I have had mixed results with that foam control, but it's better than nothing. Did you add all 20 drops at once or over time? |
ELK
Senior Member
Username: Elkski
Post Number: 1540
Registered: 01-2003
Posted From: 67.161.222.45
| | Posted on Wednesday, April 05, 2006 - 06:53 pm: |
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Amusing and you guys make me hungry to brew or thirsty however you want to look at it. I did just order hops for 10 gals of st chucks and SSOS original IBU strength. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1858
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Wednesday, April 05, 2006 - 07:18 pm: |
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ELK,
Remember... If you are making St. Chucks... Makes the Shrooms!!!
http://hbd.org/discus/messages/1/36288.html#POST239500 |
Chumley
Senior Member
Username: Chumley
Post Number: 4087
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Wednesday, April 05, 2006 - 07:56 pm: |
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Yesterday I was feeling lazy, HH...suffering from a bad cold and a sprained ankle...so no decoction...that is why I threw in the aromatic malt....if I were to decoct a dunkel, no need for the aromatic... |
ELK
Senior Member
Username: Elkski
Post Number: 1542
Registered: 01-2003
Posted From: 67.161.222.45
| | Posted on Wednesday, April 05, 2006 - 07:58 pm: |
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3 tbs of garlic on 4 shrooms sounds like heaven right there but add on cheese,st chucks, soy sauce and pine nuts and apple smoke.. man o man so many of my favorite things in one recipe.
After reading this recipe yesterday I had to buy and sauté up some shrooms for the steak and baked tators last night.
I have recently added another smoker to the family and bought a WSM. (Weber Smokey Mountain for you now smoker types.) for about 220 at walmart.com it is the best thing out there and has an amazing amount of features for cooking for small groups. I generally use chunk mesquite but I will let kingsford and apple wood in for this recipe. |
Pat Babcock
Moderator
Username: Pbabcock
Post Number: 154
Registered: 02-2002
Posted From: 68.167.120.104
| | Posted on Wednesday, April 05, 2006 - 11:19 pm: |
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Yaaaawwwwn...Huh? Wha? Oh! Hey, yeah dat dare was a purdy fine stout, t'was. One of the first all-grain recipes I ever did, and it'd been tweaked, poked and jabbed for quite some time. 2002, though? I seem to remember Januaryof double-ought as being the last time I brewed; January of '01 at the latest, but my memory isn't so good anymore, anyway.
Here be a link to the recipe what we done did brew dat dere day, less the few, um, "accidents" we had that day, too...
http://hbd.org/pbabcock/oldsite/recidx.html#allgrain
(Rich Byrnes, who hasn't brewed in nearly as long as I, and Mike Preston who hasn't brewed in about ten years now will recall our "Nightmare Before Christmas brew that turned out spectacularly - after several accidents on brew day  )
Pat Babcock
HBD Chief of Janitorial Services
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Dan Mourglea
Advanced Member
Username: Cataclysmbrewer
Post Number: 534
Registered: 03-2003
Posted From: 24.158.36.249
| | Posted on Thursday, April 06, 2006 - 08:19 am: |
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Nothing is foolproof to the truly clever fool |
Brews and Views Archive 2006 
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