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Swamp Stench Stout
Dry Stout • Extract • 5 gal
October 12, 2000 pm 07:40pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 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.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 3.3 lbs
Amber; John Bull
Amber; John Bull
For ales and bitters.
- 1.25 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3/4 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/2 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/2 oz
Goldings - 5.0 AA% pellets; boiled 2 min
Goldings
Mild. Slightly flowery.
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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
Add the crushed roasted barley, crystal and black patent malts to 1 gallon of cold water. Bring to a boil, turn off heat and let grains steep for 20 minutes. Sparge into brewing kettle with enough water to bring wort up to 2 12 gallons. Add the malt extracts and gypsum, then bring to a boil. Add boiling hops and continue to boil for 30 minutes. Add the flavoring hops and licorice and boil for 15 minutes. Add the Irish moss and boil for 13 minutes. Add the aroma hops and boil for 2 minutes.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.008 | 1.007 - 1.011 | |
| Color: | 33.3 SRM | 25 - 40 | |
| Alcohol: | 4.8% ABV | 4% - 5% | |
| Bitterness: | 34.7 IBU | 30 - 45 | |
Discussion
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