Stouts and Porters are some of my favorite beers, but they can be a bit tricky to brew sometimes. Between managing pH, astringency, and mouthfeel, there are a lot of things that need balance in these beers to get a smooth, velvety stout or porter. Here are my top 5 tips and tricks to help you be successful in brewing a great one!
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0:00 Intro and Welcome
0:15 Tip 1
2:16 Tip 2
6:23 Tip 3
8:52 Tip 4
10:39 Tip 5
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#stout #porter #darkbeer #homebrew #top5 #tips #tipsandtricks #beer #tasting #brewing #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
Another option I can highly recommend is to use cold extraction of the darkest malts over night before brewday. Water to grain ration 3,5 : 1. Filter out the grains and trub and add the dark wort at boil end just to have it sanitized. You will still get all the sugar content from those malts btw. And you will have a very smooth character then from those roasted malts. Do it with all the roasted malts or with just some of them depending on your whishes.
Living in a location where its “stout season” nearly every month (The colorado high country) I probably brew more dark beers than any other!
While I’ve been brewing, and designing, my own recipes for 10+ years, I really do enjoy watching these.
Mostly for validation that I do actually know what I’m doing
But also because every so often I find little tips and trips to help me get better! Thank you for constantly putting these out…I can tell you that my next stout will def be adding my dark grains in the Mash Out phase!
I am glad you find these videos so useful! Adding the dark grains at the end of the mash really does make a world of difference!
Will a debittered dingemans 530 lovibond add much bitterness? i plan on it in a dark beer next year
I have no experience with that malt, but as all dark malts, it does have the potential to increase astringency. I imagine it would be very similar to carafa III.
I have a porter chilling in my garage and I can’t wait to bottle it up. Hoping it tastes similar to founders Porter
You’ll have to let me know how it turns out!
Missed the most important thing. Your recipe that you considered your best stout
Well, the best stout that judges think I made was my NHC medal winning Irish Stout of 2020, but the one I preferred the most was the robust porter I made last year. I am also very partial to the maple coffee stout shown in this video.