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Beer Style: American Stout
(13E)
Recipe Type: partial mash
Yield: 5 US gallons
Description:
Very dark mahogany color, in carboy it was an impenetrable black to a bright flashlight, and very dark crimson to the light when in the draft line. Dark caramel head that dissipates quickly. Chocolatey nose. Nicely bitter. The complexity of the recipe was too much causing no flavor or character to clearly dominate. Wish it was a "chocolate" or "coffee" or "rye" or any particular stout, but it's just a tasty American stout. If I was going to brew it again, I'd make changes, perhaps use no porter and two rye cans, or no rye and two porter cans, and boost the amount of chocolate malt, use a noble hop or hop blend for flavoring instead of Chinook.
Ingredients:
- Grains:
- 1 lbs 6-Row Brewers Malt
- 0.75 lbs Chocolate Malt
- 0.25 lbs Special B - Caramel malt
- 1 lbs Roasted Barley
- 1 lbs Barley Flaked
- Extracts:
- 3.3 lbs Briess CBW® Porter LME
- 3.3 lbs Briess CBW® Traditional Dark LME
- 3.3 lbs Briess CBW® Rye LME
- Hops:
- 1.5 oz Chinook (Pellets, 13.00 %AA) boiled 60 min.
- 0.5 oz Chinook (Pellets, 13.00 %AA) boiled 20 min.
- 1 oz East Kent Goldings (Pellets, 5 %AA) boiled 1 min.
- 1 oz East Kent Goldings (Pellets, 5.00 %AA) used as dry hop (2 weeks in secondary)
- 2 ea. Whirlfloc Tablets (Irish moss) (15 mins)
- 11 g. Yeast Nutrient (Pack of dry yeast) (60 mins)
- 2 Tubes White Labs WLP028 Edinburgh Scottish Ale
Additional Instructions
Boil: 60 MinutesPrimary Ferment: 3 weeks
Secondary Ferment: 2 weeks carboy, any number of weeks keg
Beer Profile
Original Gravity: 1.078
Final Gravity: 1.028
Alcohol by Vol: 6%
Color SRM: 33 Color Sample
Bitterness IBU: 68
Recipe Type: partial mash
Yield: 5.00 US Gallons
Procedure:
Mash:
T-75:
Heat 6 qts water to 162F, for 152F infusion temp.
Also, mix flaked barley and 6-row malt in one muslin bag, dark malts in another muslin bag.
T-60:
Check temperature of water at 162F.
Mash 4 lbs grain in 6 quarts water for 1-1.5 hrs. Stir in very thoroughly to wet/saturate all grain. Check temperature at 152F.
Put mash kettle in oven set at 150F.
T-45:
Stir bags well. Check temperature.
T-30:
Stir bags well. Check temperature.
T-15:
Before mashout, put the 3 jars of extract in a kettle of hot water to warm them up for easy pouring.
Also, in brew kettle heat 10 qts water to 170F for mashout.
Also, stir bags well. Check temperature.
T+0:
Taste for sweetness. Extend mash if necessary.
Stir bags well then hoist and drain bags back into their kettle.
T+5:
Move bags into brew kettle to remove extra sugar.
T+10:
Stir bags well then hoist and drain.
Also pour mash kettle into brew kettle.
Also add water to 5.5 gal boil volume.
Bring to boil.
Add 1.5 oz Chinook bittering hops and three cans of LME, and add 1 pkg dry yeast (i.e. nutrient), and stir.
Bring to boil again.
T-60:
Boil time is 60 minutes.
T-20:
At 20 minutes TTG, add 0.5 oz Chinook flavvor hop, and stir.
T-15:
At 15 minutes TTG, add 2 Whirlfloc tablets, and stir.
T-10:
At 10 minutes TTG, put wort chiller in the pot.
T-1:
At <1 minute TTG, add 1 oz EK Goldings aroma hops, and stir.
T+0:
Remove heat. Note time.
Chill as quickly as possible to approx 62F. Note time.
Place extra large net bag to line brew bucket to capture trub.
Rack cool wort to brew bucket though net bag, aerating wort as much as possible.
Drain net bag but don't squeeze trub.
Check temperature and gravity.
S.G. (Original):
1.079
Pitch 2 tubes of yeast.
Put cover on bucket. Shake vigorously to distribute yeast and further aerate.
Apply airlock.
Ferment three weeks in primary.
Rack onto 1 oz EK Goldings dry hops in carboy. Minimize aeration during racking. Draw off taste and gravity sample.
SG (post-primary):
Condition 2 weeks on dry hops.
Rack into keg, drawing off taste and gravity sample.
S.G. (post-secondary):
1.030
Condition as long as convenient.
Draw off taste and gravity sample S.G. (Final):
1.028
Force carbonate.
ABV is 6.6, but ABV block won't permit a decimal point.
Source: Chris and Ken
