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"Stout It Out Loud"
Sweet Stout • Partial Mash • 5 gal
This should definitely keep the winter blue's away this year!
December 21, 2011 pm 11:12pm
5.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 2 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.25 lbs
De-Bittered Black Malt (Mout Roost 1400); Dingemans
De-Bittered Black Malt (Mout Roost 1400); Dingemans
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
- 0.5 lbs
Crystal 15; Great Western
Crystal 15; Great Western
A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.
- 0.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 lbs
Chocolate Malt; Bairds Malt
Chocolate Malt; Bairds Malt
This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.
- 0.25 lbs
Roast Barley; Bairds Malt
Roast Barley; Bairds Malt
This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.
- 7 lbs
CBW® Golden Light Liquid (Malt Extract); Briess
CBW® Golden Light Liquid (Malt Extract); Briess
Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.
- 2 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 2 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.75 oz
Galena - 13.0 AA% pellets; boiled 60 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- 0.35 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.5 oz
Simcoe® - 13.0 AA% pellets; boiled 15 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 0.35 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.5 oz
Simcoe® - 13.0 AA% pellets; boiled 1 min
Simcoe®
Used for aromatic, and especially bittering properties.
- 3.25 oz
Cocoa Powder - (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.095 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.031 | 1.012 - 1.024 | |
| Color: | 33.8 SRM | 30 - 40 | |
| Alcohol: | 8.5% ABV | 4% - 6% | |
| Bitterness: | 40.0 IBU | 20 - 40 | |
Discussion
Looks quite tasty
2011-12-22 12:02am
Looks quite tasty. I'll be adding this to me favs, will definitely brew it. I'll make it me first partial mash recipe attempt. "Stout It Out Loud" I love that! Makes me wanna make a "Hooligans" stout recipe, hmmmm? hahaha! Later.
updates
2012-01-08 9:12am
This is sitting happily in the secondary. Definitely going to be a big tasty stout. Should be marked as Russian Imperial with a couple more additions of bittering hops. I will try 1 lb of Lactose next time i brew this to balance out the flavors. Mmmmm, 4 more weeks. I will post updates.
tasting day
2012-02-12 1:23pm
Fellow brewers, this is why I got into homebrewing. To be able to make a complex drinkable beverage and say " I made that". I have been sampling this beer for the past 2 weeks and it hits all my stout buttons. Give it a try and you wont be disappointed. Cheers!
Post a Comment
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