• Favorite
  • Discuss
  • Subscribe
Connect
Make em pout stout AG

Make em pout stout AG

Dry Stout : All Grain : 5.5 gal

Yeahman

Brewing 1/31/13 for St. Patricks Day.

January 28, 2013 at 12:08pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 8.5 lbs Maris Otter; Crisp

    Maris Otter; Crisp

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • .5 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.

  • .5 lbs Chocolate; Crisp

    Chocolate; Crisp

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • .5 lbs Acidulated Malt; Weyermann

    Acidulated Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers

  • .25 lbs Weyermann Carafa® I; Weyermann

    Weyermann Carafa® I; Weyermann

    Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

  • 1 oz Challenger - 8.0 AA% pellets; boiled 60 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • .5 oz East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz East Kent Goldings - 5.0 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

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

Notes

Add .35lb Crystal 60.

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

Range for this Style
Original Gravity: 1.048 1.036 - 1.050
Terminal Gravity: 1.010 1.007 - 1.011
Color: 30.7 SRM 25 - 40
Alcohol: 5.0% ABV 4.00% - 5.00%
Bitterness: 40.8 IBU 30.00 - 45.00

Discussion

Post a Comment

Subscribe to this discussion.