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Frackenstien Dark Stout

Sweet Stout • Partial Mash • 5.5 gal

Muddy Mo

Ferment it at 62F and let the sweetness of the lactose come through.

February 5, 2011 pm 09:53pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5.5 gal)

2 lbs Munich TYPE II; Weyermann®

Munich TYPE II; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
.25 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.
0.5 lbs Belgian Black Roast

Belgian Black Roast

Adds a heavy roast flavor and dark color.
.75 lbs 2-Row Caramel Malt 120L; Briess

2-Row Caramel Malt 120L; Briess

Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. 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. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
.25 lbs 2-Row Caramel Malt 40L; Briess

2-Row Caramel Malt 40L; Briess

Sweet, Caramel, Toffee. S 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 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
6 lbs Dry Dark Extract

Dry Dark Extract

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

Lactose

Adds sweetness and body. Use in sweet or milk stouts.
1 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.
Wyeast 1084 Irish Ale™

Wyeast 1084 Irish Ale™

Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 13 - Stout

Subcategory: B - Sweet Stout

		Range for this Style
Original Gravity:	1.068	1.044 - 1.060
Terminal Gravity:	1.020	1.012 - 1.024
Color:	30.1 SRM	30 - 40
Alcohol:	6.2% ABV	4% - 6%
Bitterness:	30.6 IBU	20 - 40

	Apparent	Real
Original Extract:	16.48 P	16.48 P
Terminal Extract:	5.11 P	7.28 P
Attenuation:	69%	55.8%
	% by Volume	% by Weight
Alcohol:	6.2%	4.9%

	Weight	Calories
Alcohol:	17.6 g	121.5
Carbs:	26.0 g	98.8
Protein:	1.8 g	7.3
		Total Calories
		227.6

Fermentables

Total: 10.25 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Munich TYPE II Munich TYPE II; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout	2 lbs
Roasted Barley 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.	.25 lbs
Belgian Black Roast Belgian Black Roast Adds a heavy roast flavor and dark color.	0.5 lbs
2-Row Caramel Malt 120L 2-Row Caramel Malt 120L; Briess Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. 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. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	.75 lbs
2-Row Caramel Malt 40L 2-Row Caramel Malt 40L; Briess Sweet, Caramel, Toffee. S 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 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	.25 lbs
Dry Dark Extract Dry Dark Extract Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.	6 lbs
Lactose Lactose Adds sweetness and body. Use in sweet or milk stouts.	.5 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Northern Brewer (8%) 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 oz	60 min

Discussion

beerboy007

Did you mean...

2011-02-06 11:04am

...ferment @ 62F?? Recipe looks tasty though, hehehe...

Muddy Mo

Edited

2011-02-06 12:38pm

beerboy007, Thanks for the proof read.

djbeer30

Brew Date 3/19/11

2011-03-18 12:21am

Just made my yeast starter, and looking forward to brew day on Saturday!!

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Recipe Search

Products

Frackenstien Dark Stout

Ingredients (Partial Mash, 5.5 gal)

Munich TYPE II; Weyermann®

Roasted Barley; Briess

Belgian Black Roast

2-Row Caramel Malt 120L; Briess

2-Row Caramel Malt 40L; Briess

Dry Dark Extract

Lactose

Northern Brewer

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

Munich TYPE II; Weyermann®

Roasted Barley; Briess

Belgian Black Roast

2-Row Caramel Malt 120L; Briess

2-Row Caramel Malt 40L; Briess

Dry Dark Extract

Lactose

Hops

Northern Brewer

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Frackenstien Dark Stout

Ingredients (Partial Mash, 5.5 gal)

Munich TYPE II; Weyermann®

Roasted Barley; Briess

Belgian Black Roast

2-Row Caramel Malt 120L; Briess

2-Row Caramel Malt 40L; Briess

Dry Dark Extract

Lactose

Northern Brewer

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

Munich TYPE II; Weyermann®

Roasted Barley; Briess

Belgian Black Roast

2-Row Caramel Malt 120L; Briess

2-Row Caramel Malt 40L; Briess

Dry Dark Extract

Lactose

Hops

Northern Brewer

Discussion

Post a Comment

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