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KariBN Stout
Sweet Stout • All Grain • 5 gal
A pretty good stout
September 25, 2011 pm 06:14pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 7.5 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
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.8 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.75 lbs
Roasted Barley; Simpsons
Roasted Barley; Simpsons
A typical ingredient of Irish dry stouts.
- 1.0 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 0.6 oz
Northern Brewer - 9.4 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.
- 0.5 oz
Fuggle - 4.8 AA% pellets; boiled 15 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 g
Vanilla (whole bean) - Mexican Beans soaked in Brandy (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
My wife (Kari) likes vanilla, and I (B.N.) like milk stout, so this is what I came up with. Lactose (1 lb) added with 10 minutes til end of boil.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.019 | 1.012 - 1.024 | |
| Color: | 38.7 SRM | 30 - 40 | |
| Alcohol: | 4.8% ABV | 4% - 6% | |
| Bitterness: | 31.7 IBU | 20 - 40 | |
Discussion
Very good tasting, with really nice body.
2011-10-26 5:07pm
Should possibly have used more lactose powder, not really noticeable and i used a pound.
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