KRISPYCREAM STOUT
Sweet Stout • Partial Mash • 5 gal
this is a good one for st.patty's day
January 28, 2013 01:34pm
Ingredients (Partial Mash, 5 gal)
- 1.38 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.
- 1.49 lbs
Stout Malt;Beeston
Stout Malt;Beeston
Primarily for brewing stouts.
- 0.91 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.
- 1.26 lbs
Roasted Barley;Briess
Roasted Barley;Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.28 lbs
Caramel Malt 60L;Briess
Caramel Malt 60L;Briess
Sweet, pronounced caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 3.82 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.12 lbs
Belgian Candi Syrup;Dark Candi Inc.
Belgian Candi Syrup;Dark Candi Inc.
Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
- 0.15 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.14 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 0.4 oz
Columbus -15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 0.50 oz
Fuggle -4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.50 oz
Fuggle -4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White LabsWLP004Irish Stout
White LabsWLP004Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Style (BJCP)
Category: 13 -Stout
Subcategory: B -Sweet Stout
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.054 | 1.044 -1.060 | |
Terminal Gravity: | 1.018 | 1.012 -1.024 | |
Color: | 33.2 SRM | 30 -40 | |
Alcohol: | 4.7% ABV | 4% -6% | |
Bitterness: | 32.8 IBU | 20 -40 |
Discussion
Finaly
2016-02-10 10:05pm
So made this again but just posted. This is one of my best beers