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Rich Stout
Dry Stout • Extract • 5 gal
A solid, simple, but award-winning stout. Rich chocolate and roast barley overtones with a dry finish.
March 27, 2001 pm 12:51pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3/4 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1/2 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1/2 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1/2 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 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.
- 1/8 lbs
Treacle
Treacle
Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1/4 oz
Northdown - 8.6 AA% pellets; boiled 20 min
Northdown
Mellow English higher alpha-acid hop.
- 1/4 oz
East Kent Goldings - 5.0 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 3 tsp
BrewTek Superfood - (omitted from calculations)
BrewTek Superfood
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Bring 3 qts of brewing water to 160 degrees. Steep grains covered for 45 minutes. Sparge with 3 more qts 160 water into kettle and top up to 6 gallons. Bring to rolling boil and dissolve malt extract. Boil for 80 minutes adding hops at 60 & 20. Irish moss goes in at 20, Superfood near the end. Cool to 85 degrees as quickly as possible and aerate well. Pitch yeast (1 qt starter recommended). Primary ferment 4 - 7 days, secondary 4 - 10 days. 3/4 cup Corn Sugar for priming at bottling.
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: | 34.1 SRM | 25 - 40 | |
| Alcohol: | 4.8% ABV | 4% - 5% | |
| Bitterness: | 32.2 IBU | 30 - 45 | |
Discussion
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