Re: Help With Recipe Formulation: Wheat Stout

Scott L <scott-sp01@xxxxxxxxxxxx> wrote:
ramblinpeck@xxxxxxxxx wrote:
3.00 lbs. of Wheat Dry Malt Extract
2.00 lbs. of Dark Dry Malt Extract
0.50 lb. of American Crystal 60L
0.50 lb. of Belgian Biscuit
1.00 lb. of Chocolate
0.50 lb. of Black Patent

I'd use light DME instead of dark -- the dark specialty malts will get
you in the SRM ballpark as it is. Also, I'd exchange the quantities of
wheat and barley, but it probably won't make much difference. The
biscuit is probably a waste, since it will be masked by the chocolate
and black patent. If it were up to me I'd ditch the black patent
entirely, but that's personal preference.

Also, because there is no roasted barley in this recipe it is not
technically a stout, but using roasted barley is impossible in an
extract-with-specialty-grains brew so I think you're okay there.


?? I use it in my Black Ale and it (roasted non-malted barley) and it
has a definite impact on the recipe. I'm an extract brewer though I do
mini-mash the grains.

I know the Biscuit is a little out of left field, but I like the nice
"warmth" that it gives to brews, and the Crystal, well thats just kind
of there to be there, I wouldnt be against cutting it and adding
another .5lb to the chocolate though.

With a pound of chocolate and a half pound of black patent, you
certainly don't need any more dark malts. Although I'm a fan of crystal
60 and I applaud your use of it ;-) The biscuit isn't going to make
your beer taste weird, I just don't think you'll notice it with all
that dark grain.

As for hops, Im not sure, I think Goldings are good for stouts, but
being a wheat stout, Im not really sure where to go, would probably
like something in the 30 IBU area, I love malty beer. Also, would you
all recommend an ale yeast, or a hefe yeast for this? I use whitelabs
pitchable vails, so if you've got a specific one in mind, I'd love to
hear it.

For this I'd use Goldings all the way through. Remember that a stout
has little to no flavor and aroma hops. Also, a hefe yeast would taste
really strange in this recipe. I'd definitely go with a British or
Irish ale yeast, any strain will do.

Scott




--------------------------------------------
John Bleichert - syborg@xxxxxxxxxxxxx
The heat from below can burn your eyes out!
.

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