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Been wanting to have a good stout on tap lately, not necessarily the best time of year for it, but I figure that fall will be upon us before I know it. Based on JZ's Reprobate Stout from BCS.

OG 1.060

83.7% 2-Row
7.1% Black Patent
4.6% Crystal 150
4.6% Chocolate Malt

1.2oz Warrior - 60 minutes
2.5oz Cascade - 5 minutes

6g gypsum added to mash
Mash at 151º for 60 minutes
60 minute boil

Ferment with 1272 in the low 60's.

Thoughts?

Edit: updated based on X's suggestions below.

I brewed that a couple times. I think the second time I used c120 or c150. I think JZ uses that in later versions. IIRC, that recipe was supposed to be a loose clone of Rouge's Shakespeare Stout. The crazy old bugger from Rogue did a CYBI show a while back on the beer, and I think that's what he had evolved to. I always mash lower than that for attenuation, but that's more system dependent. Either yeast is good, but I've evolved towards 1272.

I normally use 1272 for any American styles as well, but given my schedule these days, dry yeast has been my go to for my last couple of batches since I rarely have the time to make a starter.

I think I'll likely take your advice and sub in 120 or 150 and might even up the IBU's a bit (at 48 currently) to get around 55-60. Possibly adjust my mash temp to 151-152 to dry it out a little more.

How did this one turn out Jeff? Looking for a solid american stout recipe in the 6% 60 IBU range.

gm- wrote:How did this one turn out Jeff? Looking for a solid american stout recipe in the 6% 60 IBU range.

I never ended up brewing it yet to be honest, it's still in the queue.

Hah, might give it a go next weekend, will keep you posted. Will probably use WLP001 instead though.

gm- wrote:Hah, might give it a go next weekend, will keep you posted. Will probably use WLP001 instead though.

Please do! I'm on the fence about brewing this or a dry stout this winter.

Waiting on a part from China to get my electric kettle back in business then I may rip this out too.

jtmwhyte wrote:Waiting on a part from China to get my electric kettle back in business then I may rip this out too.

The part has arrived! after a quick test I'll be firing up the keetle again for an North German Alt and this bad mofo

jtmwhyte wrote:

jtmwhyte wrote:Waiting on a part from China to get my electric kettle back in business then I may rip this out too.

The part has arrived! after a quick test I'll be firing up the keetle again for an North German Alt and this bad mofo

Sweet, let us know how it goes.

Just heating up the strike water for this now. Made some minor adjustments.

Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 42.3 SRM
Estimated IBU: 60.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.70 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 83.9 %
0.40 kg Black (Patent) Malt (500.0 SRM) Grain 2 7.1 %
0.25 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.5 %
0.25 kg Chocolate Malt (350.0 SRM) Grain 4 4.5 %
25.00 g Summit [17.00 %] - Boil 60.0 min Hop 5 50.5 IBUs
25.00 g Amarillo [9.20 %] - Boil 5.0 min Hop 6 5.4 IBUs
10.00 g Summit [17.00 %] - Boil 5.0 min Hop 7 4.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -

Successful brewday, O.G 1.059

Nice!

I'm looking to rip this out on the weekend. I'm shooting for 6.5G to secondary in a 6G fermenter for a few months. I'm also using WLP029 (German Ale/Kolsch) as it's becoming my house yeast along with WLP002 (English Ale)

jeffsmith wrote:Been wanting to have a good stout on tap lately, not necessarily the best time of year for it, but I figure that fall will be upon us before I know it. Based on JZ's Reprobate Stout from BCS.

OG 1.060

83.7% 2-Row
7.1% Black Patent
4.6% Crystal 150
4.6% Chocolate Malt

1.2oz Warrior - 60 minutes
2.5oz Cascade - 5 minutes

6g gypsum added to mash
Mash at 151º for 60 minutes
60 minute boil

Ferment with 1272 in the low 60's.

Thoughts?

Edit: updated based on X's suggestions below.

No Roasted Barley?

jtmwhyte wrote:
No Roasted Barley?

I ran out of black patent, so I used 50/50 roasted and black. Will be ready fairly soon, hoping to keg it next weekend.

This one turned out really nice, the keg almost got drained in one night at a party, very easy drinking stout. Brewed up another batch of it last night

gm- wrote:This one turned out really nice, the keg almost got drained in one night at a party, very easy drinking stout. Brewed up another batch of it last night

Good to know, thanks! I love having my recipes piloted before I brew them.

Mashed in on this one around 4:15 ran all Centennial in the boil

This is CRAZY close to Rogue's Shakespeare Stout with all Centennial in the boil. My hydro sample was better than most of the carbonated beers I've made.

Good stuff.

Sent from my Nexus 4 using Tapatalk 4

Guess I'm going to have to finally brew up a batch.

Wife is away Saturday evening, so if the in-laws can wrangle the kids for the night I may try to brew this up on Saturday evening.

Having one right now. Very good. Though my fridge got a touch too cold and I'm waiting for it to warm a bit before I pour another.