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creamy3

creamy3

Sweet Stout • Extract • 5.5 gal

deafcone

Tweak of contest recipe

October 9, 2015  09:26am

0.0/5.0 0 ratings

Ingredients (Extract5.5 gal)

  • 0.75 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.75 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 0.75 lbs American Caramel 80°L

    American Caramel 80°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • 0.5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 0.5 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • 0.5 lbs Crystal Malt 20°L

    Crystal Malt 20°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 4 lbs Dark Dry;Brewferm

    Dark Dry;Brewferm

    Highest quality malt extract powder. Does not contain any proteins.

  • .5 lbs Wheat Dry;Brewferm

    Wheat Dry;Brewferm

    Highest quality malt extract powder. Does not contain any proteins.

  • 1 lbs Amber Dry;Brewferm

    Amber Dry;Brewferm

    Highest quality malt extract powder. Does not contain any proteins.

  • 0.125 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 1 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 2 oz Fuggle -4.5 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • DanstarWindsor

    DanstarWindsor

    Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).

Notes

Ended up using Danstar Windsor

Style (BJCP)

Category: 13 -Stout

Subcategory: B -Sweet Stout

Range for this Style
Original Gravity: 1.066 1.044 -1.060
Terminal Gravity: 1.022 1.012 -1.024
Color: 35.0 SRM 30 -40
Alcohol: 5.8% ABV 4% -6%
Bitterness: 28.5 IBU 20 -40

Discussion

deafcone

OG

2015-10-18 5:59am

OG was 1.60

deafcone

Fermentstion

2015-10-18 6:00am

Needed blowoff. Temp rose from 68 to 75. Put ice on it to cool it back down to 68. Will see if it affects flavor.

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