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Borir
American Stout • Extract • 5 gal
Fun beer
December 28, 2011 pm 07:02pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 16 lbs
2-Row Caramel Malt 80L; Briess
2-Row Caramel Malt 80L; Briess
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .5 lbs
Belgian Special B
Belgian Special B
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3 oz
Cluster - 7.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Northern Brewer - 9.0 AA% pellets; boiled 30 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.
- 1 oz
Centennial - 10.0 AA% pellets; boiled 3 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Original gravity 1.101 Final gravity 1.024 Alcohol (by volume) 10.1% Bitterness (IBU) 64 Color (SRM) 39.1°L Yeast 4 liquid packs White Labs WLP001 California Ale Mash 60 minutes, 9.2 gallons Strike Target 152°F 7.5 gallons 163°F 60 minutes (+0) Sparge Target 170°F 7 quarts 208°F Boil 60 minutes, 6.1 gallons Cluster hops 7%, Pellet 3 ounces 60 minutes (+0) Northern Brewer hops 9%, Pellet 1 ounce 30 minutes (+30) Wort chiller 15 minutes (+45) Centennial hops 10%, Pellet 1 ounce 3 minutes (+57) Ferment 14 days @ 68-73°F
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.085 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.021 | 1.010 - 1.022 | |
| Color: | 47.9 SRM | 30 - 40 | |
| Alcohol: | 8.5% ABV | 5% - 7% | |
| Bitterness: | 121.3 IBU | 35 - 75 | |
Discussion
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