I want your favorite stout recipe

[Beer-lord]

My pipeline is wonderful and after Monday's brew, I likely won't brew for 3-4 weeks. But, I want to get a stout done to be ready for later in the year. I've done a few and liked them all pretty much.
I'm interested in other recipes. Not an imperial and I don't want any chocolate or flavors in it or even lactose. Just a good,robust stout.

One I'm interested in and been looking at for awhile is this one.

10.75 lb Pale Malt (2-row)
1 lb Crystal 40L
1 lb Black Barley Malt
3/4 lb Munich Malt
1oz Cascade Hops (pellets)
1 tsp Irish Moss (15 min before end of boil)
Liquid Wyeast #1056

[russki]

1 lb Black Barley Malt

Please oh please do not do this... A pound of Black Malt (Black Patent) will make this beer taste like charcoal. Use Black Roasted Barley (500-600L) instead. Trust me on this one. And 3/4 pound of Munich will be totally lost in there - might as well leave it out and up the 2-row. I personally like some Special B and a touch of Rye Malt in my stouts...

[Gizmo]

Mine is a MB sized batch, more of a sweet stout, and I add chocolate to it, but that isn't needed:

4.5lb 2-row
1lb flaked oats
.25lb roasted barley
.25lb chocolate malt
2oz black patent malt
.25oz nugget hops(pellets) 60min
S-04

optional additions:
2tsp vanilla extract at bottling
3oz cocoa powder at flameout

I've even considered trying it with peanut butter powder at some point in the future

[brewin bull]

It's not an advance recipe but I really like how it came out. It needs a bit more body, I plan on added 1 oz of maltodextrin on the next batch.

Recipe Imperial Stout V1 Style Imperial Stout
Brewer Bullis Brewhouse Batch 2.25 gal
Extract

Recipe Characteristics
Recipe Gravity 1.090 OG Estimated FG 1.022 FG
Recipe Bitterness 70 IBU Alcohol by Volume 8.7%
Recipe Color 39° SRM Alcohol by Weight 6.8%

Ingredients
Quantity Grain Type Use
0.50 lb Briess DME - Pilsen Light Extract Extract
3.50 lb Briess DME - Sparkling Amber Extract Extract
0.50 lb Briess DME - Traditional Dark Extract Extract
0.12 lb Carafa Chocolate Malt (German) - [Color, Aroma] Stout and Dopplebocks Grain Steeped
0.12 lb MFB Kiln Coffee Grain Steeped
0.25 lb Midnight wheat Grain Steeped
Quantity Hop Type Time
0.50 oz Amarillo - Floral, tropical, and citrus. Excellent flavor/aroma hop for American ales Pellet 20 minutes
0.50 oz Amarillo - Floral, tropical, and citrus. Excellent flavor/aroma hop for American ales Pellet 30 minutes
0.50 oz Goldings (U.S.) - Aroma and dry hop intensely resiny, candy-like, sweet, slightly floral and spicy Pellet 10 minutes
0.50 oz Mosaic Pellet 60 minutes
Quantity Misc Notes
1.00 unit Irish Moss Fining 1/8 oz at 30
0.25 unit Orange Peel, Bitter Spice 10 minutes before flameout
1.00 unit White Labs WLP004 - Irish Ale Yeast™ Yeast Temperature Range: 65°-68° F (ABV 10%) Medium Floculation

[Beer-lord]

1 lb Black Barley Malt

Please oh please do not do this... A pound of Black Malt (Black Patent) will make this beer taste like charcoal. Use Black Roasted Barley (500-600L) instead. Trust me on this one. And 3/4 pound of Munich will be totally lost in there - might as well leave it out and up the 2-row. I personally like some Special B and a touch of Rye Malt in my stouts...

Wow, I didn't want charcoal unless I can cook with it. Thanks for the catch. I checked all my stout recipes I've done and the most BP I've used is 3 oz. 1 lb is quite a bit more.
Never done a stout with rye malt. That's an interesting idea. Thanks!

[mtsoxfan]

+1 on the rye malt. I used 5% in a recipe and wanted to try to up it in a future brew. I like how it helps balance the maltiness. it was good, but needs work.
I may be off in my thinking, but I've found that when I condition my stout for extended periods, I lose the hop balance and am trying to get the rye to make up for it, substituting spiciness for some of the bittereness. Still working on recipe... I would also like to try it in a Tripel...

Russki - how much rye are you using?

[russki]

+1 on the rye malt. I used 5% in a recipe and wanted to try to up it in a future brew. I like how it helps balance the maltiness. it was good, but needs work.
I may be off in my thinking, but I've found that when I condition my stout for extended periods, I lose the hop balance and am trying to get the rye to make up for it, substituting spiciness for some of the bittereness. Still working on recipe... I would also like to try it in a Tripel...

Russki - how much rye are you using?

Around 1/2 pound for a 5-gallon batch. To me, it's not the spiciness of rye, it's the mouthfeel I'm after. I feel that it makes it smoother. As far as hops go, I really like earthy ones for flavor - Willamette in particular goes great with the roasty nature of a stout. I personally can't stand c-hops in stouts, they tend to clash with the roast IMHO.

[mtsoxfan]

That's the amount I used, technically just under 5%. Do you think my thought on the spiciness making up for hop flavor/bitterness loss is valid?
Sorry for the slight hyjack.... building on Russki's suggestion to OP...

[Brewbirds]

Yep I just checked to see where I was; oh Moderator, the Moderator is posting in the wrong section again, I think a pay cut is in order.

[russki]

That's the amount I used, technically just under 5%. Do you think my thought on the spiciness making up for hop flavor/bitterness loss is valid?
Sorry for the slight hyjack.... building on Russki's suggestion to OP...

I'm not convinced that this would work; in a stout, it's the roasted grains that lend extra bitter quality to supplement the hops - think black coffee. If your stouts lose too much bitterness/hop flavor by the time you drink them, why not up the hops in the recipe to account for the loss?

I have an imperial stout that's over a year old, and it still has great balanced bitterness. I did use 6 oz of hops in it, including 2 oz of 14%AA Magnum for 60 min

[mtsoxfan]

Thanks. I was just thinking outside the box....

[russki]

Thanks. I was just thinking outside the box....

Hey, don't let me stop you! You may discover something great there! I'd love to hear about a Rye Stout if you decide to brew one.