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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Just ordered ingredients for a Barrel Aged Stout

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testingapril
Charter Member
Atlanta, GA
595 Posts


Largest batch I've ever ordered for. 18 gallons.

Also one of the oddest batches ingredient wise. I was very particular in selecting malts and maltsters.

50# GW 2row
6# Weyermann Munich I
4# Flaked Barley
4# Flaked Oats
3# Fawcett Crystal Malt 65L
3# Castle Cara-Ruby (Caravienna) 24L
3# Fawcett Chocolate Malt 350L
2# Dingemans Debittered Black Malt 530L
2# Fawcett Roasted Barley 455L
2# Dingemans Biscuit Malt 23L

4oz Warrior @ 60m for 50 IBU

Huge Starter of WLP001

OG: 1.095+

Aging in a 15 gallon Wheat Whiskey Barrel.

I had heard good things about Fawcett roasted malts, especially the chocolate malt and they were not easy to find. Ended up ordering from Chicago Brew Werks as they have one of the widest selections of malt I've found. Prices weren't amazing, but they had exactly the ones I wanted.

Dingemans biscuit was also on my wishlist as it's the best biscuit malt I've munched on, but it's also difficult to find. I'm curious to try the dingemans debittered black. I went with it as Founders apparently uses it in thei famed KBS.

I'm considering adding coffee and vanilla to part of it in the keg after aging.

I can't really make major changes to the grain bill at this point, but minor tweaks are possible. Thoughts?




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


I'm not an expert on stouts, but I can assert that Fawcett chocolate malts are primo. They're strangely one of the easier malts to find in San Diego.




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


Looks like an awesome barrel aged stout to me. Three roasted malts, munich and biscuit, lots of adjunct. I'm a fan.





Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Looks pretty darned awesome.




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


This is so far outside my scope of knowledge, I don't know what to even say, but that looks like a hell of a lot of malts.




Posted 34 days ago.

brouwerijchugach
Charter Member
Anchorage, AK
59 Posts


That looks great. Very similar bill (although yours is strongwr) stout I brewed several years ago and it was fantastic. I wasn't as particular in maltsters but it looks like you have made some great selections. Good luck with the brew!





Posted 34 days ago.

Zarfon
San Luis Obispo, CA
5 Posts


Looks awesome. Opinion: wlp001 is way boring in a stout; something like wlp007 would be much better because the ester profile complements the style so nicely.



Posted 34 days ago.

brulosopher
Charter Member
Fresno, CA
167 Posts


With all of those malts, I'm not convinced yeast choice is going to make all that big of a difference... I'm probably wrong. I'd have use this shitty yeast everyone hates-- WLP090 :)




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


I'm with you there brulosopher.

I'm buying yeast for it since I'm going to have to grow such a huge starter for it.

We're talking about going with WY1968 or equivalent...Maybe going with Omega or Imperial Organic since they provide 200b cells per pack.




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


I like 1968 in all things English, it would work well here, but I'm still partial to a cool fermented 1728 for my RIS. It leaves a bit if residual sweetness that 1968 doesn't.





Posted 34 days ago.

Zarfon
San Luis Obispo, CA
5 Posts


I think 007 or an equivalent s-04/wy-1098 would be the best because it's cleaner and more attenuative and alcohol tolerant than the fullers strain, more flocculant than chico, more interesting than chico, and I have had great experience with it in my stouts. Ultimately the malt bill is clearly the driving force here, but getting the yeast choice right will be the difference between a good and a spectacular beer.





Posted 34 days ago.

ingoogni
nl
314 Posts


|I'm probably wrong.

Very wrong indeed ;) Very expressive (British) yeasts work very well in big Stouts, you could even look into the Belgian ones with British origin.




Posted 34 days ago.
Edited 34 days ago by ingoogni

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I'm with ingoogni. I like an expressive yeast in a stout.




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


You also like 50% of the grain bill to be C60+.






Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Hyperbole!




Posted 34 days ago.

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