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Rogue Shakespeare Stout

https://www.thebrewingnetwork.com/forum/viewtopic.php?f=25&t=17852

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Rogue Shakespeare Stout

Posted: Wed Nov 18, 2009 4:13 am
by Jimmeh
Hey everyone

This is the recipe I heard live on CYBI. Let me know if I've missed anything.

O.G/F.G. 1.059/1.013, ~6%ABV
IBU: 60.4 (Rager)
Colour: 46 SRM
Yeast: Pacman
Ferment temp: 60F
Mash temp: 148F
Boil: 90 mins

Grist (These percentages are approximate):

68.2% Pale malt
10.2% Chocolate malt (I'm assuming the british Baird's malt)
10.2% UK Crystal 120L (Bairds)
9.9% Flaked/Rolled Oats
1.5% Roasted Barley (I'm assuming Bairds)

Hops (approximate):

~2oz Cascade @ 60mins to about 60 IBU's
~1oz Cascade @ flameout


Here's what I formulated in metric units:

Batch size: 23L
Efficiency: 75%

4.0 kg Pale malt
0.6 kg Chocolate
0.6 kg Crystal 120
0.6 kg Oats
0.1 kg Roasted Barley

60g Cascade (7.8%) @ 60 mins
30g Cascade @ flameout

Yeast: Wyeast 1056 (cant get Pacman at the moment)


Hope that helps

Jim

Re: Rogue Shakespeare Stout

Posted: Thu Nov 19, 2009 12:51 am
by nahthan
Hey there Jim,
Here's the recipe from the show as John gave it to us in the interview:

67% American 2-row
11% Chocolate malt
11% Crystal 120L (Great Western)
9.5% Flaked Oats
1.5% Roasted Barley

OG 1.061 FG: 1.015 - Approximately 6%ABV
69IBU - 100% Cascade
90 minute boil

148F single infusion mash, 45 min, 15 min. recirculation, 15min @ 170F

69IBU Cascade (T45) @ 60 minutes
(use 1/3 the amount you used in bittering for 0 minute) = Cascade (T90) @ whirlpool/flame-out. Using 1/3 would have been .85oz instead of 1.25oz.)

Fermentation: Wyeast 1764 (Pac Man) 60F
Whirlfloc @ 30min.
Servomyces

water: 38ppm hardness.

Metric Conversions:

American 2-row Pale: 8.5LB/3.85Kg
Chocolate Malt: 1.30LB/.59Kg
Crystal 120L: 1.30LB/.59Kg
Flaked Oats: 1.25LB/.56Kg
Roasted Barley: .19LB/.08Kg/2.88oz.

60 minute hop addition: 2.57oz./72.86g Cascade pellets @ 5.75%AA
0 minute hop addition: 1.25oz/35.43g Cascade pellets @ 5.75%AA

You can see all of the details of this recipe as well as the other two Can You Brew It beers that I've done for the show all listed on this page:

http://destroy.net/brewing/CYBI/

Any questions, feel free to contact me. Cheers!

Re: Rogue Shakespeare Stout

Posted: Sun Nov 29, 2009 3:35 am
by Jimmeh
Thanks for the detailed reply! Very useful.

Does anybody think that Baird's (English) Dark Crystal (~130L) would be a good sub for American Crystal 120? I have a feeling the difference in character might be quite noticeable.

Re: Rogue Shakespeare Stout

Posted: Mon Dec 07, 2009 11:57 am
by Tom from Raleigh
JP was hilarious on this episode. I laughed my ass off. Fun episode.

Re: Rogue Shakespeare Stout

Posted: Wed Dec 09, 2009 1:02 pm
by pinarphan
I want to add Chocolate nibs and coffee to this bad boy. How much should I dose it?

Re: Rogue Shakespeare Stout

Posted: Wed Dec 09, 2009 1:49 pm
by TheDarkSide
Tom from Raleigh wrote:JP was hilarious on this episode. I laughed my ass off. Fun episode.


How many pounds of Whirlfloc am I supposed to add? :)

Is it true that their Chocolate Stout is basically the Shakespeare Stout with chocolate extract added at bottling?

Re: Rogue Shakespeare Stout

Posted: Sun Dec 13, 2009 4:57 pm
by skipper
TheDarkSide wrote:[snip]
How many pounds of Whirlfloc am I supposed to add? :)

[snip]


Depends on the level of Millipede flavour you require...

Re: Rogue Shakespeare Stout

Posted: Sun Dec 20, 2009 1:53 pm
by funkenet
I'm brewing this right now. Thanks for posting the recipe up. Is there any reason to use fish guts over seaweed? Insinglass (sp/) vs irish moss? I have a friend who is vegan so Id rather use irish moss. Thanks.

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