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Second Story Snout Stout
Dry Stout • All Grain • 5 gal
the Boucaneers
November 19, 2001 am 11:40am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.0 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.5 oz
Northern Brewer - 5.0 AA% whole; 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.
- 1 oz
Mt. Hood - 5.0 AA% whole; boiled 20 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Mt. Hood - 5.0 AA% whole; boiled 5 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Mash grains in 3 gallons of water for 60 minutes at 148-150 degrees F. Boil Northern Brewer for 45 minutes. Add 1 oz Mount Hood and Irish Moss and boil for 15 minutes. Add 1 oz of Mount Hood and steep for 5-10 minutes. Ferment @ 68F for 7 days. Rack to secondary and ferment @ 68-70 for 10-14 days. Bottle and age for 4 weeks. Serve at approx. 50F.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.008 | 1.007 - 1.011 | |
| Color: | 33.6 SRM | 25 - 40 | |
| Alcohol: | 4.5% ABV | 4% - 5% | |
| Bitterness: | 44.2 IBU | 30 - 45 | |
Discussion
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