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North by Northwest Stout - Partial Mash
American Stout • Extract • 5 gal
Trying this one this weekend. I want to know what y'all think of the recipe. Kind of nervous about the 1 lb of Black Patent... I tried my best to convert this from an AG recipe.
March 26, 2011 am 10:30am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Caramel Malt 120L; Briess
Caramel Malt 120L; Briess
Pronounced caramel, burnt sugar, raisiny, prunes flavor. 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.
- 0.25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .5 lbs
Roasted Barley; Pauls Malt
Roasted Barley; Pauls Malt
Pauls Roasted Barley starts with a good quality malting barley of even size. The roasting process is similar to that of Black Malt, with extra care taken to not char the grain. Roasted Barley will impart a dry flavor and substantial color.
- .5 lbs
Chocolate Malt; Pauls Malt
Chocolate Malt; Pauls Malt
Pauls Chocolate Malt is prepared from a low-modified Pilsen type of malt in a revolving roasting drum. As a result of this roasting process, the enzymes are completely destroyed, and dark, roasted colors are formed. Chocolate malt is used in dark ales and stouts to improve both color and flavor.
- 7.5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.25 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1.125 oz
Cascade - 5.5 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Willamette - 5.0 AA% whole; boiled 0 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 4 tsp
AYF Yeast Nutrient - (omitted from calculations)
AYF Yeast Nutrient
A superbly balanced blend of minerals, proteins, amino acids and vitamins essential to optimize yeast activity during fermentation, notably of high adjunct beers. Usage is approx. .8 - 1.6 oz per 10 bbl. Compare these dosage rates to other products, and you'll switch! Benefits are improved attenuation, increased consistency of fermentation rate and beer flavor.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.022 | |
| Color: | 34.0 SRM | 30 - 40 | |
| Alcohol: | 6.2% ABV | 5% - 7% | |
| Bitterness: | 56.2 IBU | 35 - 75 | |
Discussion
Jeebus!
2011-03-26 10:58am
Should I make the 0.5 lbs of Black Patent and 1 lb Roasted Barley (Pauls Roast)? Feedback please!
Updated the recipe
2011-03-27 10:00pm
So, I took the advice of my LHBS guy here in DFW (Homebrew Headquarters), and modified the grain bill as follows: 1 lb - Caramel 120L 0.5 lb - Roasted Barley (Pauls Malt) o.5 lb - Chocolate Malt (Pauls) 0.25 lb - Black Patent Thoughts? Comments? Suggestions? Why the F doesn't anyone provide comments or feedback on this site? Let's help each other out people!
Yeast Starter or Double Pitch?
2011-03-27 10:03pm
Don't particularly care to make a starter. I have my WLP001 and a spare pack of Coopers (7g). Thinking of just double pitching. Thoughts?
Re: Double Pitching
2011-03-28 10:12am
I usually make a starter a couple of days in advance, but if this isn't to your liking, then using the Coopers should do the trick. I just like knowing my yeast is going to take off when I pitch it.
RE: Starter
2011-03-28 11:32am
Thanks for the feedback, beerboy007. Haven't had an issue yet not using a starter (knock on wood.) My only issue with starters is that I never really know when I'm going to brew until like the day before, which isn't likely enough time for the yeast to become active in a starter... unless you think otherwise.
Re:re: Starter
2011-03-29 10:31am
If you had a stir plate, making a starter the day before would work just fine, especially for an ale yeast. I normally know pretty well in advance when I will be able to brew (having every Thu-Fri off helps, hehehe), so not having a stir plate hasn't been a problem. I DO plan on attempting some lagers in the coming months, so a stir plate is on the horizon. Let me know what you decide!
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