All,
I made a stout recipe (see below), pitching yeast on 8-10-12. It's got a nice vanilla aroma but I felt that something was definitely missing. After seeking a bit of advice, the general feedback was that it needed some additional hoppiness, so I pitched a simple gallon wheat extract small beer with an oz of Summit at 60 minutes. My plan is to use part or all of the small beer to hop-up the stout.
If anyone is interested in participating in this blending process that would be great. I'd like to figure out the best proportion of the two beers and then bottle it. Once done, I am happy to share it and/or leave some at the brewhouse for general consumption. It's really good already, but defitely lacks hop.
Anyone is welcome to bring any other hoppy (or other) blending addition. I was thinking about doing this some time at the end of October or the beginning of November. Let me know if you are interested in joining me and we can set a date.
Josh
| Stout | |
| Brew Date |
|
| 8/10/2012 | |
| FERMENTABLES | |
| 12 lbs organic 2-row |
|
| 1/2 lb Cara II |
|
| 1/2 lb aromatic |
|
| 1/2 lb midnight |
|
| 2 lbs brown sugar into boil |
|
| OG | |
| 1.07 | |
| FG | |
| 1.002 | |
| 3oz kent at 60. |
|
| YEAST - Two US-05 packets. |
|
| MASH - Strike 4 gallons at 170 to achieve 153 degree mash in large silver cooler. 75 minute mash, stir every 15 minutes. Sparg with 2 gallons water at 170. |
|
| FERMENT - 5 gallon plastic carboy. Racked 8-31-12. Racked again into 3 gallon carboy plus about 1/2 gallon into jug on 9-13-12. SG of 1.005 at first racking. Added insides of two vanilla beans. |
|
No real advice to give on the recipe, technique, etc. Just thought I'd plug the recipe database. Its at the top menu, or at http://www.chaosbrewclub.net/recipes.
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
Glad to hear that you are gonna give blending a try. The club is blending a beer using Olde Ale as a base if a few months.
As far as your comment that your beer was "missing something" I would venture to guess that it might be a little dry. A finish of 1.002 is low for a stout. You could add lactose sugar to add some of the sweetness back and give it some more body. Then you would have a milk stout...and I think the lactose sugar would go well with vanilla beans.
As far as the hops, they are not typically a strong element in stouts...but if you are a big hop head, I say go for it. I made a citra stout last year for stout night and it came out great. Guidelines for style are only important if you are entering competitions.
Good luck with whatever you end up doing.