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Bag of Hair Morning Stout
Foreign Extra Stout • All Grain • 5 gal
A coffee and caramel stout that is sure to start your day in a hairy kind of way.
September 14, 2011 am 04:12am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 11 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 Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
Coffee Malt; Castle Malting
Coffee Malt; Castle Malting
Features: Belgian coffee malt. Taste development at up to 220°C. Usage: Stouts, porters, and stingily in brown ales for hints of fresh roasted coffee. Recommended proportion: 5%. Characteristics: Imparts a rich coffee flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the color of the beer.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1 oz
Centennial - 8.0 AA% whole; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 12 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 4 oz
Coffee (beans) - Tinctured in vodka for two weeks and added at bottling. (omitted from calculations)
Coffee (beans)
From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Mashed @ 154 for 60 minutes. Coffee beans (.25lbs) were crushed with mortar and pistol, added to 750 ml of cheap vodka in a quart mason jar and left to sit until bottling. Half of the stout will receive coffee tincture.
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 29.3 SRM | 30 - 40 | |
| Alcohol: | 7.0% ABV | 5.5% - 8% | |
| Bitterness: | 38.5 IBU | 30 - 70 | |
Discussion
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