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Sweet Stout • All Grain • 20 L
Oatmeal stout de entulho
November 27, 2012 pm 03:37pm
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 3.16 kg
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.
- .54 kg
Roasted Barley; Weyermann®
Roasted Barley; Weyermann®
German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales
- .25 kg
Cara-aroma®; Weyermann®
Cara-aroma®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild
- .4 kg
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- .3 kg
Melanoidin Malt; Weyermann®
Melanoidin Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red
- .5 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .1 kg
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 9 g
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.
- 6 g
Hallertau - 6.0 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Licorice (root) - (omitted from calculations)
Licorice (root)
Adds a flavor similar to anise and fennel. Licorice root contains a substance called glycyrrhizin that is 50 times sweeter than ordinary sugar.
-
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.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.019 | 1.012 - 1.024 | |
| Color: | 30.1 SRM | 30 - 40 | |
| Alcohol: | 4.9% ABV | 4% - 6% | |
| Bitterness: | 28.0 IBU | 20 - 40 | |
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