g'day and welcome to another recipe
creation video
todays recipe is an American stout, I've had
an American stout on my to brew list and
most people will vouch that I've been
talking about it for a long time but
it's finally time I've got a nice batch
of fresh 2020 Columbus and Chinook whole
hops so I'm going to try and incorporate
at least one of those into the recipe
the first thing to do when thinking
about brewing any recipe is look at some
reference I usually start with the BJCP
and it's a good place to start if you're
thinking about entering this recipe in a
competition at any time, once I've looked
at that I'll often go and look at it
several books or magazines or websites
and just have a look and pick which ones
I like the look of and then I make up my
own recipe from that anyway let's stop
talking about it and do it let's just
jump straight to in.
BJCP American Stout
good to have a quick read through, make
this a bit bigger by zooming in.
American stout fairly strong highly
roasted bitter, hoppy dark stout, has the
body and dark flavors typical  of stouts
with a more aggressive American hop
character and bitterness, sounds perfect
for me. Generally jet black in colour
although some are  very dark brown large persistent  head of light tan
to light brown in color, usually opaque.
Aroma, moderate strong aroma of roasted
malts often having a roasted coffee or
dark chocolate quality, burnt or charcoal
aromas are acceptable at low
levels medium to low hop aroma often
with a citrus or resin character
medium to no esters light alcohol derived
aromatics are also optional.
The flavors around the same thing
nice  roasted dark
flavors with some hop flavor there
A high to low hop flavor
that's a big range for the hop flavor
where the aroma was medium to the very
low hop aroma I guess they could come
with some aging too might drop off where
the flavor might stay a little longer
medium to full body mouth feel, breweries express individuality
through varying the roasted
malt profile, malt sweetness and flavor
and the amount of finishing hop used
generally has a bolder roasted malt
flavors and hopping than other
traditional stouts except imperial
stouts
what we really should be looking at
a common American base malts and yeast
varied use of dark and roasted malts as
well as caramel type malts adjuncts such
as oatmeal may be present in low
quantities American hop varieties
like a hoppy bitter strongly roasted
extra or export stout much more roast and
body than a Black IPA bigger stronger
versions belong in the Russian Imperial
Stout style stronger and more assertive,
particularly in the dark malt grain
additions and hop character than an
American Porter there's our statistics
The  IBUS can be from 35 to 75 your
colors 30 to 40 and your OG is 50 to 75
FG 10 to 22 so it's quite a wide ranging
finishing,  the whole lot
except for the color, the color is
probably the thinnest range
alcohol 5 to 7 percent,   sometimes I
go to the BJCP wiki and they give a
little bit more detail on the
malts used in the percentages but
because American stout is sort of a version of another stout
I couldn't find anything there so
we're not looking there today
unfortunately the BJCP has given us the
guidelines but they haven't really given
us any ingredients except for American
hops, the next point of call I will have
a look at brewing classic styles this
really is a great book yes it's quite a
few years old now and some of the newer
styles might not be in there but it's a
classic book you might pick it
up originally and be disappointed that
it's sort of written for extract but
below the extract recipe they have the
all grain recipe so it really is for
everybody I will be doing book review
videos very shortly this will obviously
be one of them, they have an American
Stout in here I won't go through the
description again of course but they are
using black roasted barley
7.5 percent chocolate malt 5.6 percent
and crystal 40 at 5.6 percent and the
rest American two row
they are mashing at 68c and
suggesting using California ale yeast
1056 or US-05, bittering hops horizon
and flavor hops Centennial, they have
flavor hops but still it's only one
ounce or 28 grams at five minutes of
Centennial they're using in this and
they are bittering to 67 IBU  with
horizon at 60mins so I've just started a
notepad on the side of the screen there
just to list the ingredients the people
are using so I can reference that when I
start making my recipe and sometimes
I'll look through other books I happened
to notice there was one in this book
brew your own big book of clone 
recipes and there's a rogue ale a
Shakespeare stout which is an American
stout Rogue Ale but  it is a bit of a
pain that they don't have the
percentages, percentages is the most
important thing in the recipe rather
than amounts, I know amounts might be
easier for beginners but the quicker you
get your head around using percentages
instead it's much easier and it's much
easier to adjust for your own system but
here they use  four kilo of  great
western pale malt, six hundred grams of
flaked oats, six hundred grams or  a
little bit more than 600 grams of briess
chocolate malt they use some crystal 120
and some black barley
that's about the same, about 600 grams or
1.3, 1.4 pound the flaked oats, chocolate
malt, crystal malt, as far as hops go they
bitter with cascade they use 55 grams
for just 2 ounces and they flavor with
cascade as well they use just over an
ounce or 32 grams at the 15-minute mark
they choose a different yeast they use a
rogue pac-man which is wyeast 1764
or lallemand nottingham ale yeast they
mash at 64 c which is some people might
think is low for a stout but with all
those they use a lot of oats, crystal
and chocolate malt so they don't need
for the yeast to leave sweetness and to
bring the final gravity up a little bit
they've got a lot of different malts in
there that will do that for them
sometimes I'll look at this this is a
magazine you get when you sign up to the
American homebrew Association comes out
every two months or so and they have
these national homebrew competition ones
where they will publish they'll have
their national homebrew competition and
they'll publish the winning entry for
each category usually and you can go
through and you can look they'll have
possibly be an American stout in here
I'm not going to look at it
today but that is one of the places I'll
often look, I am a member so I will have
a quick search in their website
sometimes though I don't tend to go to
forums because they're just sort of
random recipes I like to look at
published recipes trusted sites and I
know that's funny because I ran on
forums and things too but that's just
the way I like to do it unless you've
had you know a recipe that someone you
know has brewed a few times or that's
got a really lot of credit and you might
have a look at that as well I have a lot
of brewing books
I'll show you one day, a lot of brewing books
and what I happened to have is this one
called brewing porters and stouts
and I noticed this had of course an
American Stout recipe, it has several
1-2-3-4-5-6
in it and I'm just going to look at one
we don't have to go through them all and
they have one called three-pointer stout
American stout and this one's listed as a
extract partial mash but that doesn't
matter
they use muntons amber malt syrup at
52.6% for the partial mash they use USA
2-row pale malt which is listed at  20
percent of the total, crisp brown
malt at 10 percent, crisp amber malt at 5
percent, UK crystal malt 120 at 10% for
bittering they use magnum pellets at 60
which is an ounce they use cascade
pellets one ounce at ten minutes and
they use Citra half an ounce at zero and
flame out this one got my eye but 
 I'm not going to use cascade pellets
but I think I'll throw in 
Columbus  and Citra right at the end
they use Wyeast  1272 American Ale 2
yeast or White Labs WLP008
East Coast ale they're running at
5.5 percent which sounds good to me and
IBU 52 ,  a lot of these books 
and  magazines won't
include the very late additions like the
flame outs and things but they say it's
52 IBUs 70 with the contribution from
the late additions with a SRM of 71, they
mash in about 67 degrees, so I've added
the crisp brown malt the crisp amber,
crystal 120 just on to my list and
their hop schedule their Magnum the
Cascade and the Citra and if you don't
have the extensive library of books like
I do
I wouldn't expect anybody to have as
many as I do, I have a lot, you can search
their websites for instance the American
Home Brew Association has their recipes up
there if you don't remember the name of
the magazine which is quite hard
sometimes when you don't know it home
brewers association recipes will get you
to the same spot
in here we can just write American
stout of course
some will be locked you'll need to be a
member but some won't be
dip chocolate stout that sounds lovely
doesn't it
it's the same with the other magazine I
collect the BYO magazine though they
have tightened up their recipes a little
bit I pay for the magazine but I can't
look at their online resources for the
magazine these days which is a bit weird
but they still have free recipes in
their database you can look for and they
have the hidden some tips and all that
sort of stuff it's a really good
resource I've searched for American
stout and you can see here there's 379
results, 
some are members only
there's their BYO 10th
anniversary Imperial American stout and
there's a free one here, there's a whole
article about American stout that's free
and a lot of information you can go
through about it with a couple of
recipes at the end
there's that rogues Shakespeare Stout
clone, that's the one we
checked out before and out of my book as they
wrote my book
there's an obsidian stout clone as
well all sorts of things
now we have a list of ingredients and
how the experts have done it and how the
style should be but most programs and
we're going to  look at brewfather now
will have the style set out for you
so you don't really have to look but it
is handy to look at the BJCP just to
remind yourself and sometimes you get
some really good information that the
programs like brewfather they don't
have the space for to tell you so we're
in brewfather now i will move this
notes off you don't need to see the
notes i'll move those off to the side
I'll expand that window and let's make a
new recipe this video is not about
profile creation have already done
videos about that
click new recipe now one question I get
asked a lot is how I get my screen
looking different from everybody else's
how I get these bars up here on the
right how I get them across the whole
screen so you can really see what you're
doing at first I'll go to full screen
which is usually f11 on a pc and then i
zoom in which is ctrl + + or the
addition symbol
straight away bang all the informations
up there big enough for me to read with my
old eyes and I can see things clearly we
keep going big enough I think the side bar
goes away too sometimes it does and 
there you go like that if you want to
get rid of the side bar, there
might be another setting for that I
don't know but I'm going to go out a
little bit further and that should be
enough hopefully you can see that
I've got my profile loaded in
We select the style
American Stout
and this here shows you where you want
to get your levels between five and
seven percent and all the details are
there which we've talked about before
now some of those recipes I might
have mentioned they might have been 7.2
percent or something and you can push
the boundaries a little bit even for
competition but you don't want to push
them too much, if it stands out too much
then they'll probably pick you and I
don't think you should be trying to
cheat but there's nothing wrong with
pushing the boundaries here and there
and if it accidentally comes out at 7.2
percent or something like that that's
fine but it's a good idea to try
 and keep it within the guidelines
so I'll start by adding my main
ingredient, I don't have American two
row here, what I do have and what will
fit the style very nicely I know is
Maris Otter
and I have Simpsons Pale Ale finest
Maris Otter now I'll just guess at the
start I'm going to guess around five
kilograms
save that and that gets us
 to about 4.7 percent already
and looking through my list the most
common thing I've seen in all of them is
a crystal 120
or a crystal forty
I know I have Simpsons
crystal  in the garage
symptoms crystal medium now that's a
little bit lighter than 120 L that a lot of
those recipes used is about 318 EBC this
is about 170 180
that's what I have and the you know
there's no problem with using this most
of the recipes used 600 grams or about
5% something like that I'll try throwing
in 500 grams worth and we'll just see
how that is at the end we can always
adjust it
Now we'll add some chocolate malt
and now I have some Thomas Fawcett
chocolate malt and we'll use a bit of
that and I'll start with
300 grams not 300 kilograms that would
be a bit too much point three kilograms
or 300 grams
getting closer now you can see that our
alcohol is over the minimum it's
five point four at the moment our
original gravity's up there already our
final gravity is up there already
we've just still need  it  a little
bit darker and we haven't put it hops in
for IBUs yet now I might add some
flaked oats they are  very popular 
in beers these days and mine are
just flaked oats from the supermarket
I'll just choose oats flaked and I'll
probably add half a kilo of that
I don't want mine up to 7 percent
I'm going to try and keep mine down
below six I want mine
around around the five point five percent
I'm just going to knock down
the Maris Otter
just going to four, I think I'll be
putting  it up a little bit but we'll
see how we go
I still might have to add acidulated malt
for my pH
I'm going to leave a little bit of room
for that
I also know I have some brown malt in the
garage
I might put a bit of brown malt in since
someone uses that in theirs
the  one I have is Simpsons Brown, I got
that from Grain and Grape and I might
add 500 grams of that
okay now we've basically got our grain
bill sorted out of course we can change
it along the way let's go into the water
and just see where our pH is sitting to
see if I have to add acidulated malt or
anything like that to change the pH
let's go into the water calculator 
 my source water  is West Melbourne
I'm not using RO water
for this recipe because I know I'll have
to add things rather than take
them away well that's my guess at the
moment let's just try the American Stout
style profile they have it in here
American Stout choose that we'll hit
auto
and bang our pH is looking okay it could
be a bit higher for a stout I would
rather it in the higher end 5.4 point
you know at the top of it
I think it's better for a stout
and that's where you've seen me in other
videos lagers take it lower
at 5.23 that  is okay
so I think we'll use that
save adjustments to recipe
there's or additions for the mash
oops  do we not have the sparge
turned on
just get back and have a look is the sparge
turned off?
yes it was turned off
when you do make these mistakes
even if you press reset there
I'm not sure how you do it but all these
salts are still in my list there's
probably an easier way
or maybe he hit that update to here I'm
not sure but I'm just going to delete
them someone would tell me  below
we're back into the water made sure my 
sparge is turned on
reset everything just to make
sure
we're still in our target profile
press Auto
there's a water pH of 5.2
we'll just leave it at that today we
won't mess around too much with the mesh
pH as I said it could be a little bit
higher but I'd know personally that my
pH is a little bit higher than what it
ever says in Brewfather so I'm quite
happy to go in there with that 5.2
we'll save adjustments to recipe and
even though these say sparge
I add them to the boil and you can go in
and change them over you don't need to
watch me do all this I can change
instead of sparge over to boil
now if you don't do water adjustments
don't worry about it just go for it
I'm sure you'll be fine the pH was
pretty close to 5 or just over 5 so I'm
sure we'll work out without any water
adjustments at all
something I forgot to do give the beer
a name we'll just go Bandits
American Stout I throw Bandits in
front of it because my house is known as the
Booze Bandits HQ it has been for over a
decade now maybe two and when I haven't
got a name for a beer I just throw
bandits in front of whatever style it is
and just lets me know and let other
people know where the recipe came from
okay so we have our malt we have our
water our mash should be sorted out
let's get into the hops  I've got
warrior in the fridge I usually have
Magnum as my bittering hop but I had to
buy some warrior lately because that's
all there was
normally I'd adjust the Alpha I don't
have the Alpha in front of me right now
but we'll go for a guess of twenty grams
maybe do ounce to keep everyone
happy, thats got our
IBUs up there at 43 already
now when I go back and look at my notes
67 IBUs that was the first one we looked
at, at 60mins they had two ounces of cascade
cascades much lower alpha acid
I had two ounces there and they had an
ounce of Magnum, Magnum and warrior very
similar they had an ounce at 60
we'll get back to my recipe and I'm
pretty sure  that most
of the time
when I get warrior it's around
12 percent rather than 15 but we can
always adjust this later
that made a big difference to the
IBUs but that's okay because what
we're going to do is add a flavor hop so
we'll just leave that there for now
and the flavor hop I'm going to use is my
Columbus if I can spell it right
my Columbus is only eight percent so I'm
going to probably have to use a lot
again I might start with 
50 grams for my flavor hop and I
might go..
I like to give my hops and my
beer a bit of a stand at the end say 10
minutes so my flavor hops can go in at 5
minutes and by the time of that I've
turned the boil off at 0 and wait 10
minutes my flavor hops have been in
there in that hot wort for 15 minutes so
we'll go 8% I've changed and we'll put
it in for 5 minutes
that's got the IBUs up there right smack
in the middle, that sounds good
to me and I'm going to follow that other
recipe that had the Citra at
flame out
they don't seem to add very much here,
I have to remember I'm
not making a an IPA
I know the flavor from my Columbus will
be much more I think from a flower it's
much more subdued and delicate than I
would have got if I had a thrown pellet
hops in there for that Columbus so if
you were using pellet hops for their
Columbus you might drop it down a little
bit and I'll just add.
 they seem to make
this a last addition very small, most of
the recipes I have been looking are five
gallons and this is a 6 gallon so I'm
going to add 20 grams Citra at the end
and that will be a 10 minute
addition
a hop or aroma stand and mines hot you can
always do you know the trendy thing of
dropping it to 80C if you wanted to I'm
not going to do that, we have a nice
bitterness around 60 IBUs 
I'm thinking
the bitterness from the Columbus is very
gentle because it's a flower hop it's
just a lot more gentle than pellet
that's not as harsh
like a bitter beer so I could 
push this warrior up a touch
I can see the
that at the top  it says 34.2 so I
wanted to add another five IBUs I
can push this up and it lists the IBU at
the top there if I wanted to go to 40
IBUs I could go to 33 grams
something like that
32 grams that just pushes it up there a
little bit I like a nice bitter beer
we're all in the range
Everything is looking good
yeast let's add a yeast, most I
looked at used US-05 or equivalent
you know 001  or a pacman
American Ale yeast I think I'll keep
this pretty straightforward I have US-05
in the fridge or Nottingham I'd use
Nottingham or US-05
I use two packs for this US-05 or
Nottingham
now that shouldn't have changed things
too much I've lowered our FG down
to be honest I don't think we're going
to have a problem with the FG
we haven't changed a mash
temperature maybe that will change
things but I think to get to one zero
one zero with these ingredients it's just
not going to happen I'm not sure why
it's suggesting we might get that low
the mash temperatures
I might raise it a little bit let's
change the mash
I might go 66
I'll go 67C, my mash time really is
longer you don't really need long
for a stout and from bigger beers you're
trying to keep body in you might go
short but I'm just going to be honest
and most of my meshes go for 75 minutes
I'm gonna add a mash out I'll just
put in ten minutes
the step and 10 minutes for the ramp
time
should do for the mash single infusion
with a mash out the ferment profile
20 degrees probably isn't bad
for US-05 in a stout
I might go 19C, and I'll go
pressurized because I will do it under
pressure that's not gonna matter for
anybody but I'll just record it anyway
and I'll write 10 psi
I'll change the days I'll probably stay at 19
for six days
might take a little bit
longer to ferment and then I'll add
another step and I'll say
we'll go to 21 and I reckon
another four days and she'll
probably be done this is always
changeable you know you just follow the
ferment and see how it goes
so I think we're looking pretty good
the only thing I'd like is the pH a little bit
higher but I'm just going to leave it at
5.2 because I know that I come out a
little bit higher
that looks about it
that looks good to me
we've got our water sorted out again not
essential but it's good if you can
so that's about it okay I can't upload
this recipe yet because you need to put
a picture of the finished beer well I'm
supposed to I mean I could put a cartoon
in one until I do brew it or you can
just share it
I might just share it I'll put a link
for sharing and if that doesn't work let
me know and I'll get this copy of this
recipe to you I'll be brewing it shortly
in the next week or two and we'll see
how it goes now I just want to mention
again reference please use reference
it's really really important even the
best Brewers in the world if they're
brewing something you know they haven't
brewed 100 times they will go and look
at other people's recipes it's not
copying it's not cheating called
reference and all the best Michelangelo
used reference when he painted the
whatever he painted it's a true story
anyway thanks for watching I hope
someone learnt something from this and I
will put out a few more of these I think
maybe every recipe I do from now I might
do an intro video like this would
probably be a little bit shorter but
I'll show you how I come about the
recipe I'm using,  I hope you enjoyed
it thanks for watching like subscribe
share thank you to my patreons because
without them I wouldn't be able to do
this anymore
stay safe Cheers
you
