Extract only Stout, needs help.

Discussion in 'Recipes for Feedback' started by Artstyle, Mar 6, 2019.

  1. Artstyle

    Artstyle New Member

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    Hello!

    I got a challenge from a friend of mine to brew a decent Extract ONLY stout. That means no steeping grains at all. Only a combination of Extracts allowed. Additions of sugars/maple syrup/coffee and other additives are also accepted. Just not more steeping grains.

    Since this is new territory i now need help. Has anyone does this? And if not what estimated guesses do you have as of what Extracts should be used?

    Im thinking of doing a Light Pale Extract/Dark Extract/Extra dark extract with same amounts of all from Muntons. Would this be reasonable? Or could i do a heavy stout more in style with a Russian imperial going with 100% Extra dark extract?

    Thankful for all tips and suggestions!
     
  2. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    Do any of the extracts use roasted barley? To me, roasted barley is a must in any type of stout...
     
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  3. J A

    J A Well-Known Member

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    Not too many ways to go about it...I'd use just Amber and Dark LME and see what you get. Probably be a good beer but maybe missing a little in the body/head department.
     
  4. jmcnamara

    jmcnamara Well-Known Member

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    I'd think you'd have to add coffee of some kind to the beer to get that roastiness back
     
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  5. Ozarks Mountain Brew

    Staff Member

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    I've experimented with extract only beers for years and while they can be good, none have been great without adjustments, I would suggest roasted barley or de-bittered black just to steep to help with the final flavor which can be a muddy flavor so to speak without something added, sorry to be negative but in my experience you need an all grain flavor of some kind
     
  6. Artstyle

    Artstyle New Member

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    This is a traditional "Dark" extract:

    54% Munich Malt 10L 30% Base Malt 13% Caramel Malt 60 3% Black Malt

    There is extra dark from muntons which contains:

    2-Row base malt, caramel, chocolate and roasted barley but they don't tell us the exact ratios.

    Maybe go with the Extra dark extract and just some amber?
     
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  7. BOB357

    BOB357 Well-Known Member

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    I agree. Definitely want some roasted barley in there. Would be nice to know the %s.
     
  8. Hogarthe

    Hogarthe Well-Known Member

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    I think I would try the extra dark extract and that's it. If it doesn't taste as good as if like after fermenting, I would add some coffee in the secondary. With an extract only beer I would not expect greatness, but you should be able to get drinkable beer. I would also use a yeast that attenuated well, not Windsor. Us 05 or Nottingham would work.
     
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  9. Nosybear

    Nosybear Well-Known Member

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    You might try tasting a sample with a tiny bit of instant coffee added. If you like it, scale it up to the size of your beer and add it. I won't tell anyone it's instant.... ;-)
     
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  10. J A

    J A Well-Known Member

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    Coffee Stouts seem to be everywhere these days and I'm not usually a fan but I boosted the flavor of my (slightly under-attenuated) Guinness clone for my party last month and it was pretty perfect. I used a pint of homemade cold-brew in the keg and threw in about 8 ounces of Vodka to raise the alcohol just a little. It really was a nicely flavored beer. There was plenty of roasted barley in the recipe but the beer was too sweet. With the flavor of the coffee and just a touch more alcohol (it was still only 4.25%ABV) it balanced out extremely well.
     
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  11. Craigerrr

    Craigerrr Well-Known Member

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    What is your normal brewing method?
     
  12. Nosybear

    Nosybear Well-Known Member

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    That's the advantage of spiking a sample at bottling - if the OP doesn't like it, he doesn't have to add it to the entire batch! Nothing wrong with using instant coffee or for that matter cold brew to do this.
     
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