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Caramel Truffle Stout II
American Stout • All Grain • 6 gal
Lots of coffee, chocolate, rich flavor
May 15, 2012 am 11:50am
4.5/5.0 2 ratings
Ingredients (All Grain, 6 gal)
- 9.75 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.
- 1.5 lbs
2-Row Caramel Malt 120L; Briess
2-Row Caramel Malt 120L; Briess
Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. 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. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts 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.
- 1.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- .5 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Thanks to Kevin from Motor City Mashers
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.022 | |
| Color: | 32.1 SRM | 30 - 40 | |
| Alcohol: | 6.6% ABV | 5% - 7% | |
| Bitterness: | 59.4 IBU | 35 - 75 | |
Discussion
Rich, full bodied
2012-05-15 11:54am
My wife (a stout drinker)loves it. The coffee flavor isn't in the recipe; my bad. Four ounces of caramel, truffle coffee in the secondary for three days.
coffee
2012-05-23 10:10am
Recipe looks great! How did you prepare the coffee before adding to secondary? Corse or fine grind? Thanks! Cant wait to try this one.
Answering comment
2012-05-28 8:56am
The coffee was a coarse grind in a fine mesh ingredient bag and suspended in the secondary for three days.
turned out great
2012-07-14 10:15am
Excellent recipe! Thanks for sharing. I actually did a cold extraction of the coffee and added 4 oz to secondary. tastes and smells just like a caramel chocolate truffle. Amazing!
Amazing smell
2013-11-26 4:31pm
A friend and I brewed this a while back and cracked open the first bottle sunday evening... it tasted just like it smelled, wonderful full.
Special stout
2013-11-27 9:38am
It's so good that I'm in the process of making my 4th batch.
Post a Comment
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