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Wham Bam in the Clam Stout

Wham Bam in the Clam Stout

American Stout • Partial Mash • 5 gal

j1laskey

Made with the freshest bi-valves

November 1, 2010 am 08:27am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 2 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • .5 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .5 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 3.3 lbs Dark Liquid; Alexanders

    Dark Liquid; Alexanders

    Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.

  • 3 lbs Dry Dark Extract

    Dry Dark Extract

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 1 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.5 oz Fuggle - 4.0 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.

  • .5 oz Fuggle - 4.0 AA% pellets; boiled 40 min

    Fuggle

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

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 2 tsp Yeast Nutrient (AKA Fermax) - (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish 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

Notes

Six New England Oysters will be added to the wort with 15 mins remaining in the boil time. (2 Katama Bay, 2 Barnstable, and 2 Damariscotta).

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

Range for this Style
Original Gravity: 1.075 1.050 - 1.075
Terminal Gravity: 1.018 1.010 - 1.022
Color: 36.6 SRM 30 - 40
Alcohol: 7.5% ABV 5% - 7%
Bitterness: 35.2 IBU 35 - 75

Discussion

j1laskey

Watch out Harpoon...I am coming for you....

2010-12-07 3:20pm

If you liked Harpoon's 100 Barrel Oyster Stout than this brew is for you.

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