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Homebrew Report #250976 **UPDATE** this beer kicks ass

HomeBrewerDude

HomeBrewerDude

Lifer
UPDATE: at 7 weeks this beer has matured and is excellent. by excellent i mean better than any stout I have tried other than Young's Double Chocolate. Definitely better than guinness because it has more body, better balance, and more complex flavor profile. I wish I had a realistic way of sharing it with ATOT.
--------------------------------------------
I finally got around to brewing up a stout last night. I hope the oatmeal will give each pour a nice creamy head. 😉


10 gallon batch:

3 # Oatmeal
3 # maris otter
1 # chocolate malt
rested at 130 for 45 minutes
mashed at 150 for 60 minutes
sparged with 170 water

3.5 # light LME
6.2 # Amber LME
7.0 # Dark LME

75 minute hops:
2 ounce K goldings
1 ounce Target
1 ounce Fuggles

15 minute hops:
1 ounce K goldings

5 minute hops:
1 ounce K goldings

Wyeast Irish Ale yeast; 1.5 quart starter batch.

edit:
graph!-->homebrew_cost_analysis.JPG
 
Hey HomeBrewerDude! I have a question for you:
I've tried several stouts and dark beers and they all have a "Soy Sauce" taste to them (even Guinness). The worst one was Samuel Smith's Oatmeal Stout. What would cause this Soy Sauce taste?
 
Originally posted by: misle
Hey HomeBrewerDude! I have a question for you:
I've tried several stouts and dark beers and they all have a "Soy Sauce" taste to them (even Guinness). The worst one was Samuel Smith's Oatmeal Stout. What would cause this Soy Sauce taste?
Click to expand...

Well not sure what you mean by Soy Sauce taste but i would guess that you are picking up the flavor of the chocolate or black malts. These malts are roasted, well, burnt until they are dark brown or black. They impart very strong flavors to the beer as well as making the beer very dark.

Soy sauce is made in part from roasted wheat or barley so I would guess that some of the flavor of soy sauce is in fact the flavor of dark roasted grain. perhaps that is the commonality.

next time I eat chinese food i will see if I can taste what you are talking about.
 
Originally posted by: HomeBrewerDude
I finally got around to brewing up a stout last night. I hope the oatmeal will give each pour a nice creamy head. 😉


10 gallon batch:

3 # Oatmeal
3 # maris otter
1 # chocolate malt
rested at 130 for 45 minutes
mashed at 150 for 60 minutes
sparged with 170 water

3.5 # light LME
6.2 # Amber LME
7.0 # Dark LME

75 minute hops:
2 ounce K goldings
1 ounce Target
1 ounce Fuggles

15 minute hops:
1 ounce K goldings

5 minute hops:
1 ounce K goldings

Wyeast Irish Ale yeast; 1.5 quart starter batch.
Click to expand...

freaking awesome!

what do you use to brew?

 
Originally posted by: HomeBrewerDude
Well not sure what you mean by Soy Sauce taste but i would guess that you are picking up the flavor of the chocolate or black malts. These malts are roasted, well, burnt until they are dark brown or black. They impart very strong flavors to the beer as well as making the beer very dark.

Soy sauce is made in part from roasted wheat or barley so I would guess that some of the flavor of soy sauce is in fact the flavor of dark roasted grain. perhaps that is the commonality.

next time I eat chinese food i will see if I can taste what you are talking about.
Click to expand...

Thanks for the reply. I guess it could be a commonality. Maybe I should just drink dark beers with chinese food. Get the whole soy flavor going on! 😀
 
Originally posted by: HomeBrewerDude
Originally posted by: nakedfrog
I haven't kept up with all of these threads; have you made a porter yet?
Click to expand...

Porters are pretty low on my to drink list so no, and I probably won't any time soon.
Click to expand...

I just recently brewed a honey porter and it turned out much to my liking. I love the strong malty flavor of this brew--too bad it is going fast. 🙁
 
just outta curiosity,
where would you put your own beer in terms of the commericaily available ones ? (as in how good it is)
 
Originally posted by: halik
just outta curiosity,
where would you put your own beer in terms of the commericaily available ones ? (as in how good it is)
Click to expand...

I would say my beer is as good or better as most microbrews or craft brews that you can buy.

Of course there is substantial variation in commercial brews, so a better way of thinking about it is on a scale from 1 to 10 where

1 being keystone ice
and
10 being Bell's Two Hearted Ale. (<-- my personal favorite commercial beer)

I would place my beers in the 8-10 range based on quality and flavor alone.

However, if you consider cost too, then

where quality is mapped onto cost (=Q/$C/12 oz beet) we can see that the quality/cost ratio of homebrew exceeds any commercial brew.

homebrew_cost_analysis.JPG
 
Originally posted by: HomeBrewerDude
Originally posted by: halik
just outta curiosity,
where would you put your own beer in terms of the commericaily available ones ? (as in how good it is)
Click to expand...

I would say my beer is as good or better as most microbrews or craft brews that you can buy.

Of course there is substantial variation in commercial brews, so a better way of thinking about it is on a scale from 1 to 10 where

1 being keystone ice
and
10 being Bell's Two Hearted Ale. (<-- my personal favorite commercial beer)

I would place my beers in the 8-10 range based on quality and flavor alone.

However, if you consider cost too, then

where quality is mapped onto cost (=Q/$C/12 oz beet) we can see that the quality/cost ratio of homebrew exceeds any commercial brew.

homebrew_cost_analysis.JPG
Click to expand...

I assume that is strictly variable costs...
 
Originally posted by: ATLien247
Originally posted by: HomeBrewerDude
Originally posted by: halik
just outta curiosity,
where would you put your own beer in terms of the commericaily available ones ? (as in how good it is)
Click to expand...

I would say my beer is as good or better as most microbrews or craft brews that you can buy.

Of course there is substantial variation in commercial brews, so a better way of thinking about it is on a scale from 1 to 10 where

1 being keystone ice
and
10 being Bell's Two Hearted Ale. (<-- my personal favorite commercial beer)

I would place my beers in the 8-10 range based on quality and flavor alone.

However, if you consider cost too, then

where quality is mapped onto cost (=Q/$C/12 oz beet) we can see that the quality/cost ratio of homebrew exceeds any commercial brew.

homebrew_cost_analysis.JPG
Click to expand...

I assume that is strictly variable costs...
Click to expand...

for homebrewing, add 20% to variable costs to estimate fixed costs averaged across time. maybe more if you like to spend money, maybe less if you are uberfrugal. 😉
 
Originally posted by: ElFenix
heineken is NOT twice as good as budweiser.
Click to expand...

Nope, it's at least infinitely better.
(All beer makes me sick, ie: wanting to puke, hence this is not an objective OR subjective comment, but a random one designed to annoy).
 
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