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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.3# Fawcett Crystal Malt 65L
3# Castle Cara-Ruby (Caravienna) 24L
3# Fawcett Chocolate Malt 350L4oz Warrior @ 60m for 50 IBU
Huge Starter of WLP001
Posted 34 days ago.
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.
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.
Looks pretty darned awesome.
Posted 34 days ago.
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.
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.
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.
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.
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.Posted 34 days ago.
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.
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.
|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
I'm with ingoogni. I like an expressive yeast in a stout.
Posted 34 days ago.
You also like 50% of the grain bill to be C60+.
Posted 34 days ago.
Hyperbole!
Posted 34 days ago.