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MCBC Stout

MCBC Stout

Dry Stout : All Grain : 5 gal

Yeahman

Shhh!

November 5, 2012 at 02:00pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 9.22 lbs Pale Ale Malt; Briess

    Pale Ale Malt; Briess

    Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .92 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .58 lbs Roast Barley; Bairds Malt

    Roast Barley; Bairds Malt

    This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.

  • .58 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .28 oz Galena - 13.0 AA% pellets; boiled 60 min

    Galena

    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • .37 oz Galena - 13.0 AA% pellets; boiled 5 min

    Galena

    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • WYeast 1028 London Ale™

    WYeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

Range for this Style
Original Gravity: 1.055 1.036 - 1.050
Terminal Gravity: 1.011 1.007 - 1.011
Color: 36.4 SRM 25 - 40
Alcohol: 5.8% ABV 4.00% - 5.00%
Bitterness: 20.0 IBU 30.00 - 45.00

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