Tree House-style homebrew Stout Recipe - and brewing tips!
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- Опубліковано 30 вер 2024
- This video contains a great home brew stout recipe from Tree House Brewing Company.
Nate shares a template for your own brewing endeavor and shares some tips on brewing a great stout. It's all about personal preference and exploration - home brewing is an individual endeavor and should be tailored to your personal tastes!
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It's International Stout Day - let's celebrate!
Recipe:
10 # Marris Otter (69%)
2# Munich II (14%)
1# Crystal 60 (7.5%)
½# Roasted Barley (3.5%)
½# Chocolate Malt (3.5%)
½# Weyerman Carafa Special III De-husked (3.5%)
Magnum or Warrior at 60 minutes to 30 IBU.
If you like a little bit of hop character, you can use some UK Goldings at 10 minutes for taste, but I prefer not to do this as it muddles the roast flavors.
Mash at 154-156. You can mash higher if you are using a higher attenuating strain and lower if you are not.
I would use US-05 or 1056 to really understand the grain bill you have put together. Changing multiple variables at a time makes it hard to understand why certain things move in a certain direction.
About Tree House:
Daily Release Updates: / treehousereleases
Nate's Instagram: / treehousenate
Main Tree House Instagram: / treehousebrewco
Tree House Brewery, a world-renowned craft brewery, was founded in 2011. It has matured into a six-facility operation where we aspire to make the best beverages possible and serve them in the most comfortable and memorable environment possible. It is the largest direct-to-consumer brewery on Earth.
We are located in Charlton, Sandwich, Tewksbury, and Deerfield, Massachusetts, for retail sale of our beer, spirits, coffee, and more. In Woodstock, Connecticut, we feature a varied menu of house-made beer and inventive cider.
We aim for our products to exist at the intersection of exceptional and accessible.
If you have yet to visit us, we encourage you to do so!
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I love these recipe building videos! Keep em coming!
Same here. I'd like to see more pros take this kind of approach and be more open to the homebrew community. Great video and thanks.
Subscribed....
I like how the head of your beer ran off and then came back just in time for the end.
hollywood!
Great explanation as always! Balancing flavors is the key to making great beer!
What PH are you targeting Mash? Postboil, Finished Beer. Cheers
You guys create some incredible content. I wanted to ask... given your knowledge on beer, how did you get there? What did you study? What certs do you have or want to have? Was a lot of this knowledge just gained on the job? Cicerone? I am a lifelong learner and taking steps to continue gaining beer knowledge and super curious about how you got there.
blood, sweat, and tears. trial and error. i have no formal training.
should add that I've devoured every book known to man on the craft, most multiple times. Kunze's Technology Brewing & Malting is an awesome reference and there are no shortage of excellent texts out there.
@@treehousebrewcoI just looked for that book. Currently unavailable or a $525 listing on amazon. lol guess I won’t be getting a copy.
.. any water profile hints .. ?
I know that my following comment is a long shot and very labor intensive. With that being said, this video is exactly the content which I prefer to consume. Do you think that this layout of recipe formulation could be done for other styles like? For example NEIPA, Double IPA, Pilsner ect ect. I throughly enjoy recipe breakdown videos.
My basic stout is pretty much an excuse to assault people's pallettes with over 7% black malt ngl.
I drink a lot of barrel aged imperial stouts and love the thick, creamy mouthfeel of those beers. Is that thickness a result of the barrel aging or is it because of ingredients and brewing procedures? Or is it all of the above?
What sort of BU/GU ratio are you recommending for this recipe?
I've never used bu/gu to write recipes. 🤷🏻♂️
oh okay cool fair enough. I have only been brewing for ~2 years and I have a chemistry background, so I like being able to use more measurements when I'm brewing. But I can see how brewing is also very much like cooking and I should use my intuition more.
fyi, using 1.063 OG and 30 ibu this recipe has a bu/gu ratio of 0.47 which falls outside the BJCP range of 0.56 - 1.20 for an American Stout. I trust implicitly that your recipe is going to make a fantastic stout (I'm brewing it right now). So this is a good reminder to me that I shouldn't be a slave to the BJCP guidelines and should instead focus on making good beer. Cheers! @@treehousebrewco
Mine hits 40 SRM without the carafa special 3 should I leave it out or does it add more than just colour?
Cheers Nate for sharing your recipe. I strongly believe your dark beers are some of your best beers. Keep it up on the amazing content!
no flaked barley? - do you think would add to body and head retention or not neccesary? - thanks for the great content btw - loving it!
You can add it sure but process and pH control will give you more head retention than anything
ty for the prompt reply@@treehousebrewco
You got it
Christmas came early! Thanks again for sharing you're changing the homebrew world :)
our pleasure. really want to push the idea of personal discovery because it's the whole magic of home brewing!
Drinks a Catharsis porter and talks about stout. You're my spirit brewer. Brewing this next.
Guess I know what I am brewing next!
Smoke beer video like this plzzzz
I can do that - may take time. thanks for the suggestion!
I have a question. I’m wondering if some flaked barley or flaked oats would help with head retention, 0.25 to 0.5 lbs perhaps. And yes, I thought your video was great. Very clear and succinct. I subscribed right away.
it won't do much. ph control and good fermentation will help
Love that you share this knowledge! Learning to love stouts and the different directions you can take the recipes! Thank you!
Our pleasure - thank you for watching
Thanks for this! Taste is subjective, so it's nice to learn the fundamentals first from experienced brewers. I also appreciate your encouragement to "find our tastes" in terms of flavors and preference after learning the fundamentals. Until the next vid, Cheers!
Which water profile you could recommend (Ca, Mg, Na, Cl, SO4, HCO3)?
high alkalinity
Count me in + gift card me 🍻
God I love stouts
Thanks for the video! These are some great tips for us homebrewers!
You bet!
Would you classify the recipe as is as an American stout for the bjcp guidelines? I know the ipa is a bit low. I used dennys favorite yeast and it’s easily the best straight up stout I’ve made!! Thank you!!
I meant IBU, not ipa haha
This is the type of content I like!!
glad you like it!
Can’t wait to give this a try. Thanks for sharing you knowledge and experience!
Have fun! you're welcome
I’m going to brew this next week. Thanks
Hope you enjoy it!
This cup with embossment is so fabulous!!! One day when I travel to America, I definitely will take it!!!
Great video
Thanks!
Love the channel. Loving learning to homebrew in Aus.
Biggest issue. Hardly getting any opportunities to try NEIPA’s from where it all started (US) PLEASE PLEASE consider us in perth, Western Australia. Would love to sample and learn from these ‘bar setters’ of Hazy IPA’s.
Stouts need to be at least 8 percent ABV. It just makes the winter warmth idea more applicable.
Dear Treehouse, thanks for the great recipe. I have a question. I am living in Germany and the majority of malt we can source is from Weyermann. Can I replace Crystal 60 with Caramunich type 3 and can I replace Chocolate malt with Carafa type II? Thanks for your feedback and support. I really enjoyed the video. I have already brewed and rebrewed your NEIPA recipe three times.
Thank you nate! So i was pretty spot on but i’m having cara60 and 120, and pale chocolate malt(and chocolate malt cara3 and RB), but it’s more on the pastry side. I’m also on MO ans munich10, but it’s lacking that grainy bite, what do you suggest?
Thanks for sharing your knowledge. Now i have to order the ingredients and brew a Tree House Stout..SKÅL🍻
Thanks for the stout crash course. If you are looking to achieve that syrupy thick stout mouthfeel what is the most important factor in the brewing process?
It would be cool if you sold small batch recipe kits with instructions.
I brewed this beer. Will be kegging soon. Can't wait to pour my first pint of this stout.
Lovely video, would you make one on imperial stouts? I need to double mash for big beers and a question I have is, when double mashing, to mash out in between or keep enzymes and not raise temp above 70C?
Good information to keep the brew on the rails
Just tapped mine and it’s fire I also made mine 6.5%, going to add oats next time
What's most impressive about the Catharsis Nate drinks in the video is the way it fully regenerates its head after ten minutes (10:32).
Great video thanks for sharing. Amazing production quality as always. I have been brewing quite a few stouts at home, and they always turn out great. I would recommend it to anyone new to brewing and who enjoys dark beer. It's just a quite forgiving style to home brew. Personally, I like my stouts with a good bite, and a bit more modern flavor, so I tend to go a bit higher in the ibu and add some more characteristic aroma hop. To each their own!
Im not a huge stout fan but do enjoy one on a cold winters night on occasion. I wasn't planning on brewing a dark beer this year but this video might have inspired me to brew a small batch I can bottle. That way I can have some on around without tying up keg space. Cheers!
A solid not too sweet stout by the fire is always nice during fall/winter!
yes indeed!
That’s What She Said
Needs to come back soon!
One of these on a Dunkel would be nice.
It's always stout season. I always stick with the London Holy Trinity of malts as my base... Pale, Brown and Black. Those three plus a bit of Invert #3 gives all the complexity you could want. it's what London brewers were doing over 100 years ago and it still works today. I believe modern brewers are too hung up on adding as many malts as possible with very little benefit.
fair!
Great Video! Thanks for sharing your knowledge. How and when in the process do you add adjuncts/flavorings (ie vanilla, caramel, coffee, coconut, etc)? Thanks
Brewer’s choice - any time works. Mash, kettle, post ferment (riskiest)
You're AI for homebrewers. 🍻
Great watching your home brew addition
Are your grain build for 5 gallon batches? I’m new to home brewing:)
Yes, it is!
Gday from OZ mate great listening to your insights. I have done a few and its suprising ( or not suprising ) how much you can do to a stout. Like the idea with Carafa 111 in the grist. Cheers
cheers!
Perfect timing, great video. I have leftover maris otter that i was looking to use in a stout. Thanks for supplying the base recipe. I have Golden Promise also, can those be interchanged or maybe used together?
golden promise is great, should work well in concert
Thanks for the great hands-on guide, appreciate how you managed to keep some room for variation while still conveying how to choose your numbers. What about switching out the higher crystal malt with Special B to underpinn those warm stone fruit, chocolate notes ?
Prost !
Absolutely. I suggested that in a reply to another poster along with trying an English yeast.
Would this recipe achieve a similar thick and syrupy mouthfeel similar to the treehouse stouts?
it would if you brewed it with that intention
Drink that beer!
Lovely video and thanks for sharing this base recipe for an American Stout! Do you recommend mashing the roasted grains for the entire mash schedule or only at the end of the mash before doing a vorlauf?
I have only ever mashed at the same time...
Nate, thank you for this video. Curious to know how to darken the color of the head on a stout. Does that come from just a higher SRM or specific grains like the Carafa?
The darker, the SRM, the darker, your head is going to be, but you’ll find challenges with balancing the acridness of it
How long would you recommend aging a beer like this (if at all)? Do you age in primary or in the keg?
It should only take 20 days max grain to glass but it will continue to soften and improve for several months in the keg
Maybe a video of a stout brewed on the brew magic? Maybe another data set collection for stouts?
that was suggestion by someone else also. I mentioned it can be difficult to find the time. data set for stouts sounds super interesting!
Awesome, stout is the best for sure
Very good video. Easy to understand. Thank you.
Glad it was helpful!
Recipe assuming 5 gallon batch?
It’s in the description - yep!
Cheers to a good stout!!!
Let's go!!!
Now you got to brew this recipe on your small system like you did the ipa
Having a hard time finding the time!
Thanks for another awesome video Team!
Our pleasure!
[intro] Wait.. are they leaf blowing that fire.. nice.
Seriously amazing content & beautiful production, thanks for gifting it to us.
oxygen is life!
@@treehousebrewco except when packaging.
Thanks for the recipe vids! Can't wait to brew this. Any suggestions for adding coffee? I'm a big fan of coffee stouts.
coffee works great steeped at flamout
How in a 5 gallon batch? And how long of a steep? Does the bean grind matter? Thanks for the advice! Much appreciated!
Thanks for the video and the information.
Any time!
Don't know why but I could never get into stouts. It's like drinking bitter syrup for me.
Perhaps try a milk stout. Sweeter, less bitter
@@treehousebrewco Will do, I was thinking about picking up a pack of Singleshot from you guys actually. Now I'll definitely give it a go. Thanks for making the best beer in the world!
Badass stuff as usual. Do you guys use Brewfather? I'm gearing up for my annual imperial stout soon. Planning on mashing high and throwing some of the wifes homemade cake or pie straight into the mash 😅
Mostly our own spreadsheets
It's on BF, just made the recipe per the video
Your recipe adds to 101%
🤦🏻♂️- reduce base malt in this case
Nice …. Nate !!! Thanks
You bet!
Best current dark beer to cook say a chili or stew with?
of tree house? I would use catharsis, our porter
Sorry I should have clarified, yes tree house. Thanks for the advice
My quest is to get that stone fruit effect in a stout.
Use an english yeast, push caramel malt a bit or small dose of special B
@@treehousebrewco Wow, thank you. I didn't expect brewing advice answers directly from my favorite local brewer. Thanks again.
Special B is an amazing malt
How long would a beer like this need to condition before moving to keg? I’ve only done hoppy brews so far and would love to use this recipe to dip my toe into stouts.
I would let it ferment out and hang out for around 14 days. then chill it for another 7 before moving it to a keg. important to leave it alone.
Thanks! It's incredibly valuable to have a recipe given in this format where you discuss the thought behind the recipe. @@treehousebrewco . Please keep these coming!
What temp do you chill it at?@@treehousebrewco