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Miner's Brew

Miner's Brew

American Stout • Extract • 6 gal

The BJB

Basic American Stout. A tribute to the all American working class.

October 30, 2011 am 12:10am

0.0/5.0 0 ratings

Ingredients (Extract, 6 gal)

  • .9 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1.8 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 1.2 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

  • 6.6 lbs Liquid Amber Extract

    Liquid Amber Extract

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 2 oz Cascade - 5.5 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1.5 oz Cascade - 5.5 AA% whole; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Partial mash, mash the grains in 156 degrees for 60 minutes. Sparging with 1 gal of 170 degrees. Adding extracts in at last 15 minutes of boil. Added what was left from the morning's coffee, somewhere around 1 cup +/-

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

Range for this Style
Original Gravity: 1.052 1.050 - 1.075
Terminal Gravity: 1.013 1.010 - 1.022
Color: 38.1 SRM 30 - 40
Alcohol: 5.1% ABV 5% - 7%
Bitterness: 38.8 IBU 35 - 75

Discussion

The BJB

Update re: gravity concerns

2011-11-10 12:42am

This has been sitting in primary for 10 days now. I took a gravity reading this evening and it was still up to 1.03 so I pulled some previously harvested US-05 from the fridge and added it in along with some yeast energizer. I also racked into a 1.5 wine bottle with custom made cork/airlock combo. With this I added some toasted oak chips (probably too much I'm sure) and some of the yeast to see how it would taste with a mild to heavy oak flavor. Should be pretty good.

The BJB

Just finished bottling

2011-11-15 5:29pm

I just finished bottling most of this stout at just over 2 weeks in primary. I racked about a gallon and a half into secondary with oak chips as well. The FG is 1.028 which is quite a bit higher than expected. Tastes really good.

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