Brew Better Stouts - Tips for Home Brewing

Brew Better Stouts - Tips for Home Brewing Stouts.
In this Halloween special we are talking about brewing stouts. How to brew great stouts, some tools for you to brew even better stouts at home and really up your game concerning brewing dark beers. I really hope you take something with you out of this video. If you try any of the tips in this video, please let me know how it turned out. Cheers and hope you enjoyed the video / DrHans
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Danny Wiiks Imp Stout Recipe:
IMP Stout
Brewed 2018-10-07
14L in the fermenter
Malt:
Pilsner malt 4,6kg
Roasted barley 720g
chocolate malt 550g
Crystal 150 1,2kg
Smoked wheat malt 250g
Mash in 65C 90min
Mash out 79C 15min
No Sparge.
Hops
Northen Brewer 10,3% 20g 60min
Amarillo 11% 8g 45min
Amarillo 11% 8g 20min
Willamate 20g 10min
Amarillo 11% 8g 10min
Casscade 8,4% 10g 5min
Casscade 8,4% 10g 0min
Yeast
US05 x2
Fermentation
20C
OG: 1092
SG: 1026 2018-10-17
FG: 1026 2018-11-06
Bottled: 2018-11-08
***************************
Cheers and thanks for watching /DrHans
#brewbetterbeer #brewbetterdarkbeer #topmash
*DISCLAIMERS:
Besides running this KZbin channel I also am a co-owner of the Swedish homebrewing store BrewGoat. I talk about it in this video: • I bought shares in my ...
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[@DrHansBrewery]

Liked the video? Buy me a beer! bit.ly/ByMEaBEER Gear I Use and recommend over at Amazon: bit.ly/drhanssf Visit my website for my free ebook: bit.ly/DrHans

[@prodanman]

I know this video is 3 years old but I just ran across it. Love your channel thanks for your content. From Polo, Missouri USA

[@DrHansBrewery]

Thank you so much

[@krisdj]

Completely agree on the top mashing thing I always top mash dark grains! Top tip Dr! That would be a great split batch experiment.

[@DrHansBrewery]

It sure would!

[@toenyo]

I used to work for Guinness In Dublin Ireland many years ago and we used to brew the Export Guinness at 8% Abv Because it used to travel on the export Ships to places Like South Africa and all over Europe to stop it from spoiling due to very high temperatures on the ships, the 8% Guinness was like TAR but it did not stop us from trying it.. allot !! When Guinness sold the company to Diageo in the 90s, proper breweries where built in many countries, so every body can get a proper pint of Guinness at 4.2% Abv, I have tried it in many different countries and its the same as in Dublin, when the empty container ships used to come back to us for re filling, we used to get crazy creatures inside like dangerous spiders, Big lizards and other creepy crawlies running out of the containers, Interesting Job.. lol..

[@DrHansBrewery]

That's a hell of a story mate. Thanks for sharing!

[@TheGrimbarianBrewer]

Great video and good tips too. Cheers mate 🍺 🍻

[@DrHansBrewery]

Thanks, cheers 🍻

[@bernelindbasementbrewery]

Hey!! Nice special effects and sounds!! Really good tips and I totally agree on the top mashing!! That beer looked stunning by the way!! Cheers!! 🍺 🍺

[@DrHansBrewery]

Thank you!

[@moorejl57]

Thanks Dr. for the helpful tips on processing roasted malts! I had been mashing everything, will give this way a try.

[@DrHansBrewery]

Please do and let me know what you thought of the result!

[@Cojak2012]

Cheers Dr, I remember that low alcohol stout at LCBF, we were all amazed at how low it was. Some great tips there, I'm brewing a stout next week. 👍🏻

[@DrHansBrewery]

Thanks mate for this comment, It was a great day. So sad I couldn't come over this year. Hopefully life is back to normal next year.

[@96FiRE96]

Great tips Dr! Dark beers are my thing, and I want to take them to the next level, so I'll be taking some of this into my next brewday for sure!

[@DrHansBrewery]

Awesome!

[@tiiff1]

Goa'uld chilling out and talking about beer. :-D

[@wansto]

Thanks for the tips, I'll try the last tip on my next stout. 😀

[@DrHansBrewery]

Great, let me know what you thought of it.

[@bmager16]

Happy Halloween! Having brewed black IPAs previously, on my last brew of black IPA, I waited to add my Carafa Special II and chocolate malt until the end of the mash. BIG difference, a much smoother, less bitter black IPA resulted. Great tips & cheers!

[@DrHansBrewery]

Yes, great technique for smooth beers!

[@daveglick5152]

good one Doc. thanks for the tips. got a chocolate coffee anise stout in the keg right now. it has been sitting about six weeks. going to start carbonating in a few days. cheers

[@DrHansBrewery]

Awesome, thanks!

[@brokentreebrewingco7034]

great stuff. i found letting smoked malt vent a little really helps when doing smoked beers too.

[@DrHansBrewery]

Cool never heard of doing that with smoked malt. Please explain, if you want to that is of course .

[@brokentreebrewingco7034]

@@DrHansBrewery i brewed a smoked porter. i smoked some dark munich malt over hickory for an hour. then I let the grain sit in a paper bag for a few weeks before using it in a brewday.

[@Dts1953]

Great video Doc and some excellent tips. I am going to brew a stout soon as it’s one of my favourite styles. Was thinking of a milk stout as I have some lactose to use up. Brewing a west coast IPA at the moment so that’s a tricky one. Loved the ghostly effects made me jump😂😂😂 Cheers mate👍👍👍

[@DrHansBrewery]

Thanks mate! Sorry I scared you :D

[@LJ-rz4zg]

Cheers Dr Hans 👻

[@DrHansBrewery]

Cheers!

[@tomhorn6156]

Interesting about the dark grains :-)

[@DrHansBrewery]

Do try it out!

[@jmsnystrom]

Please do a 2023 version of this video!

[@DrHansBrewery]

How could I improve on it you think? Besides better horror effects 👻

[@jmsnystrom]

@@DrHansBrewery Maby Brewing better in general more in a sense of back to basics of grain , water, hops, yeast and how to choose them in recepie building ie. Brewing in my mind is going back to simple beer and less gadgets. But in general video is was super and my idea is to re-do older basic content. I watch to see the grain and stiring and calm my nerves as a screen saver in my brain 😂

[@leeaa01]

I think you're right about the need for conditioning...

[@DrHansBrewery]

I think so to!

[@edwinvoorhees1952]

10:00 “Don’t screw up your beer”. Amen, brother! Thanks for another great and entertaining video!

[@DrHansBrewery]

Thanks Edwin!

[@rafaelpestano7436]

Hey Doc, another great vid! One question, can I start the top mashing at minute 45 of the mash and only do 15 min of mash out? or the dark grains really need to sit 30min at mash out temp? thank you!

[@DrHansBrewery]

You couldnin theory, but that would mean that you have no ramp up time. And that I don't beleave. The reason I do it at mash out is to be able to control the time.

[@veridico84]

I have a stout finishing up fermentation currently. I also ferment mine hot, at around 26C to 28C - with Lallemand ESB london yeast, and not fermented at pressure. I also bottle condition for a month or two.

[@DrHansBrewery]

The ESB London yeast is quite a special yeast, you know it?

[@veridico84]

@@DrHansBrewery It is my favourite ale yeast to use. It smashes through any fermentation within a few days. I have a red IPA I just bottled, using that yeast combined with Voss. Email me where I can post one to you.

[@DrHansBrewery]

@@veridico84 send a mail to [e-mail]

[@mrskaglolfoad]

Has anyone ever tried cold steeping dark grains in the strike water? 24 hours before brew day, Seems any easy method to me.

[@finspin4984]

Top mashed a dark brewskie yesterday. Will report back in 12 months.

[@DrHansBrewery]

Awesome!

[@Mikkogram]

regarding top mashing. do I adjust my water chemistry for the a) light wort or b) the dark wort? Or do you raise the pH/alkalinity before adding the specialty malts to adjust to the pH lowing effetcs of the darker malts

[@DrHansBrewery]

I adjust for the light wort.

[@gnomerat]

Little Mikael...hahahahahaha

[@DrHansBrewery]

🍻

[@Vikotnik12]

Nice one. Can you please do a step by step guide for pressurized fermentation? Been looking for a guide but can’t find one. Ha det bäst och ta en öl eller två :)

[@96FiRE96]

Check out the Dr's Pressurized Fermentation Q&A #1 & #2 videos. Not quite a step by step, but really I think they answer all the questions that you might have and then go for it! Cheers!

[@DrHansBrewery]

I'll consider it. Do listen to Wookie and check out the videos he mentioned. I also have a whole Playlist about pressurized fermentation.

[@shannontaijeron7658]

@DrHans Brewery I recently made a chocolate coffee stout that I added vanilla and cacao nibs too. I wasn't very fond of the flavor, which was more like soy sauce until I added the vanilla beans and cocao nibs. It almost entirely went away in two days and it tasted much better. I was wondering, if that "soy sauce" flavor was the astringency in the beer that got masked by the adjuncts? Or if I top mashed/cold steeped the roasted malts, if this flavor would not have been as present. I plan on making a salted caramel stout that wont have the vanilla or cacao nibs and will have roasted barley in it. The first beer mentioned did not, even though it did have some roasted malts. Will top mashing remove this "soy sauce" flavor? I adjusted my pH of the first stout to 5.6 to account for the roasted malt added to the mash. If I do top mash, then this will be an eliminated step. If I do plan on top mashing I will take your advice and grind the matls to a fine powder. I tried without top mashing because I was worried I wouldn't get a full malt character, but now I wonder if I was wrong.

[@DrHansBrewery]

Please do give too mashing a try. Don't steep the roasted malt longer than 30 minutes. That's why I add them after reaching the mash out temp. Cause it lets me time it perfectly. I try to really fine grind them. In a coffee grinder or like triple crush at least. Also you could add a little more than you would do normally. As the conversion is over by the time the roasted malts gets in using this method. I adjust my PH for the mash and not counting in for the roasted malt addition. This method has been working great for me for years. So on your next one give it a try and let me know what you thought of ut. I'll bet you will be surprised.

[@shannontaijeron7658]

@@DrHansBrewery I'll give it a go and let you know the results. Thanks for the advice and I look forward to more of your videos. Happy holidays Dr

[@DrHansBrewery]

@@shannontaijeron7658 Cool, happy holidays

[@hugodanred1732]

How do I calculate my OG if I add the dark malts during mashout?

[@DrHansBrewery]

Just calculate as normal.

[@kristiankruse3964]

Dr Hans don't you find that high alcohol beers gain from conditioning over time? I find that conditioning helps the malt flavor. On a different note have you seen that king keg has made a bigger version of the fermenter king junior, it is called Chubby. I will be buying 2 new fermentation vessels in the next year, it seems like the companies are coming out with a better vessel every week. When do you think it is coming to Europe?

[@DrHansBrewery]

Hi alcohol beer brewed with the method I described dosent need it no, cause its not alcoholic to start with. Just because a product is new it dosent mean that is better. Snub nose is still my favorite. It depends on the size you need. If 30L is the best size for you then of course the chubby is best for you. I dont now for certain. Hopefully soon!

[@jrenmo]

Been fermenting mead for over ten years and I’m fairly new to home brewing. What’s your advice on secondary fermentation? Do you do it? Do you think it’s necessary? I’ve heard mixed opinions about it and would like to know what you think about secondary fermentation. Thanks. Great video as always. Salud from California 🍻

[@patmog]

Most homebrewers have moved away from it.

[@DrHansBrewery]

Secondary fermentation is often mistaken for moving to a secondary vessel. I do not move my beer to a secondary vessel no if that is what you ment. A secondary fermentation is another thing.

[@cyberbob1uk]

I've done 1 stout and found it needed 3-4 weeks before if became palatable, mainly because early tasting it tasted over roasty. I use a basic BIAB setup, not practical to do a proper mash out, so listening to the topic on top mashing and reduced conditioning times, I wondered if I could steep my chocolate, black and roasted malts for maybe 30 minutes then add this to the wort as it builds up to a boil to achieve a similar effect?

[@DrHansBrewery]

I add it at mash out because I'm doing a mash out. You can just add it at 30min left of your mash. The idea is to not soak them longer than 30min, its not about temperature. The roasted grains dosent need the conversion of a mash.

[@cyberbob1uk]

@@DrHansBrewery thanks for the reply, I'll certainly try that on my next stout

[@DrHansBrewery]

@@cyberbob1uk Yes, try it out and let me know how it worked for you. I'll bet you'll be surprised

[@cyberbob1uk]

@@DrHansBrewery WOW!! What a difference! Definitely a method I'll be using again, thank you!!!

[@DrHansBrewery]

@@cyberbob1uk told you so 🤣😘

[@andrewrankin1541]

"Dark grains are not supposed to be mashed." - I have to call you up on this one. I've made lots and lots of stouts and have used a late addition or cold-steep technique for dark grains and have just not had the roasted flavours and depth of flavour I wanted for a dark beer. While it has become near-convention to add dark grain late in the mash, to the boil or cold-steep them if commercial American brewing technique and much home-brew discussion is anything to go on, I think a blanket statement like "dark grains are not SUPPOSED to be mashed" is misleading and not true to the history of the style. Historically, the parti-gyle system would have been employed for the production in the UK of Double Stouts, Stout and Porter all from the same grist, the beers used EXACTLY the same grainbill with dark malts and grain mashed along with everything else (you see from this that porter and STOUT porter would have had EXACTLY the same flavour profile historically and any distinction between the two is a modern brewing development). There's nothing wrong with aging beers. I have no problem with cellaring dark beers until they reach their peak. I don't think there's anything wrong with that or that I'm "doing something wrong". I love your channel and videos, but I admit this broad generalisation in the face of centuries of brewing history has rubbed me the wrong way.

[@DrHansBrewery]

Sorry mate, didn't mean it like that. I hear you. Of course you can mash it. Especially if you plan to long condition it. Ive found that for me 30min of steeping and using more roasted malts works for beers that I want a little roasty. For beers that I don't want roastines I would go shorter or cold steep. For me this method was a real eye opener when I tried it. Wanted to share that.

[@andrewrankin1541]

@@DrHansBrewery No dramas. Thanks for the reply. I am curious to give this a go with the next batch of more chocolatey or lighter dark beer that I make. Might be a good excuse for a split batch, too. Keep up the good work, Dr Hans.

[@DrHansBrewery]

@@andrewrankin1541 cool, try it and let me know. Use a little bit more roasted grain then you normally would and crush it very well. I often use a coffe grinder and grind the roasted grains into a fine powder. Cheers!

[@andrewrankin1541]

@@DrHansBrewery Just wanted to let you know that I've been using a top-mashing method for most of my stouts lately and it's been working out really well. I crushed the grains very finely in my mill and added them in the last 20 minutes of mashing with fly-sparging to follow. With some increase to the size of the additions, I've been able to get that full roasted flavour and robustness without having to age them out. I'm sipping a 7% tropical stout currently that was about 11% darkly roasted grains that was ready to drink after minimal conditioning and tastes great a good period on, too. I have to agree, the method is very effective and has still kept in the beer the elements of a big, rich stout that I like.