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Dry McStout
Dry Stout • All Grain • 11 gal
JZs
October 19, 2010 pm 12:48pm
4.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 13 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.
- 2 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.
- 4 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 3 oz
East Kent Goldings - 5.9 AA% pellets; boiled 60 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
Brewed 10/20/10. O.G. 1.050. Mashed at 150F. Kegged 11/9/10. F.G. 1.016. Roused yeast after 1.5 weeks.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 22.3 SRM | 25 - 40 | |
| Alcohol: | 5.1% ABV | 4% - 5% | |
| Bitterness: | 41.0 IBU | 30 - 45 | |
Discussion
Great
2011-01-06 12:40pm
This turned out really nice, even with the finishing gravity a little high. Would need to finish lower, for competition. This would make a fantastic American stout with some Nugget and Northern Brewer hops character.
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