BeerBorg

I posted a similar recipe on that other website, but I never got around to making it. Now I would like to circle back and make this one. The recipe has changed a bit because I see some purists claim stout should include roasted barley.

Sherman Tank Stout
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Brewer: Jim
Style: American Stout
Batch: 2.14 galExtract

Characteristics
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Recipe Gravity: 1.068 OG
Recipe Bitterness: 43 IBU
Recipe Color: 45° SRM
Estimated FG: 1.017
Alcohol by Volume: 6.6%
Alcohol by Weight: 5.2%

Ingredients
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Black Patent (US) - [Burnt, Roasted]0.25 lb, Grain, Steeped
Chocolate Malt (US)- [Chocolate, Coffee, Nutty, Toasted]0.25 lb, Grain, Steeped
Muntons DME - Dark 3.00 lb, Extract, Extract
Roasted Barley - [Burnt, Coffee, Grainy, Nutty, Roasted]0.25 lb, Grain, Steeped

Fuggles (U.K.) - Aroma hop mild vegital woody and earthy aroma1.00 oz, Pellet, 60 minutes

Safale S-04 Dry Ale Yeast 1.00 unit, Yeast, English: Temperature Range: 59°-75° F medium attenuation with medium to high flocculation

Notes
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Recipe Notes:
All grains steeped together for 30 minutes between 150-160 (I am still working on controlling steep temps)
~1/2# of DME added to steep water for hop boil.

Batch Notes:


Any thoughts?

looks good to me, i i lived anywhere close, I'd ask for a bottle of the finished product.

Have you used the Black Patent before? If my RCE mentor were here he would suggest De-bittered Black. He found the Black Patent added to much astringency to our English Brown.

Brewbirds wrote:Have you used the Black Patent before? If my RCE mentor were here he would suggest De-bittered Black. He found the Black Patent added to much astringency to our English Brown.

I have not, I will keep that in mind.

Midnight wheat is a good replacement for Black patent without the heavy astringency. I used that in an Imperial Stout and it came out very nice.

brewin bull wrote:Midnight wheat is a good replacement for Black patent without the heavy astringency. I used that in an Imperial Stout and it came out very nice.

Is that a grain I can steep?

Not looking to mash yet.

jpsherman wrote:

brewin bull wrote:Midnight wheat is a good replacement for Black patent without the heavy astringency. I used that in an Imperial Stout and it came out very nice.

Is that a grain I can steep?

Not looking to mash yet.

Yes, you can steep it. I was very happy with the results, using a 1/4lb in the imperial stout.

I believe that like Black Patent or Carafa, it can be steeped. I poked around the interwebs a bit and it seems a lot of people who use it and other dark roasted malts will cold steep it.

See page 3:

http://www.jovialmonk.com.au/brewManual ... grains.pdf

Wow, I had never heard of cold steeping.

Thanks for the good read!

jpsherman wrote:Wow, I had never heard of cold steeping.

Thanks for the good read!

I like to steep roasted grains in 150F water for 30 min - this way you extract a lot of flavor but reduce astringency. I would also suggest to get rid of Black Patent Malt and up Roasted Barley to 0.5 pound - Black Patent has a wrong flavor profile for a stout; it's used almost exclusively in porters in small quantities. See if you can find some UK Roasted Barley - I find US version (Briess) to lack flavor and character.