Recipe Search

Find recipes that are:

Containing the ingredient(s):

Containing the text:

Sorted by:

Favorite
Discuss
Subscribe
Edit…
Load…
More…
Sell

STOUT22

Dry Stout • All Grain • 26 L

Rava Strong Ale

qafrjv

December 20, 2012 am 05:31am

0.0/5.0 0 ratings

Ingredients (All Grain, 26 L)

4 kg Pale Ale 2RS Malt; Castle Malting

Pale Ale 2RS Malt; Castle Malting

Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.
0.50 kg Chocolate Malt; Castle Malting

Chocolate Malt; Castle Malting

Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.
0.50 kg Roasted Barley

Roasted Barley

Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
0.33 kg Barley Flaked

Barley Flaked

Helps head retention, imparts creamy smoothness. For porters and stouts.
0.34 kg Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
0.33 kg Wheat Flaked

Wheat Flaked

Belgian White Ale(wit), other specialty beers.
50 g East Kent Goldings - 6.0 AA% pellets; boiled 60 min

East Kent Goldings

Mild, slightly flowery.
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: A - Dry Stout

		Range for this Style
Original Gravity:	1.047	1.036 - 1.050
Terminal Gravity:	1.009	1.007 - 1.011
Color:	28.8 SRM	25 - 40
Alcohol:	4.9% ABV	4% - 5%
Bitterness:	37.3 IBU	30 - 45

	Apparent	Real
Original Extract:	11.56 P	11.56 P
Terminal Extract:	2.42 P	4.13 P
Attenuation:	79.1%	64.2%
	% by Volume	% by Weight
Alcohol:	4.9%	3.8%

	Weight	Calories
Alcohol:	13.7 g	94.4
Carbs:	14.5 g	54.9
Protein:	1.0 g	4.0
		Total Calories
		153.4

Fermentables

Total: 6.00 kg

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Pale Ale 2RS Malt Pale Ale 2RS Malt; Castle Malting Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.	4 kg
Chocolate Malt Chocolate Malt; Castle Malting Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.	0.50 kg
Roasted Barley Roasted Barley Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.	0.50 kg
Barley Flaked Barley Flaked Helps head retention, imparts creamy smoothness. For porters and stouts.	0.33 kg
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	0.34 kg
Wheat Flaked Wheat Flaked Belgian White Ale(wit), other specialty beers.	0.33 kg

	Quantity	Boiled	Proportion	Bitterness	Utilization
East Kent Goldings (6%) East Kent Goldings Mild, slightly flowery.	50 g	60 min

Discussion

Recently Reviewed

Fuggle Dee Dum

Special/Best/Premium Bitter : All Grain

JJef14

Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...

craig 20L strike and 25L boil? How long for the mash - 60mins?

2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison

Saison : All Grain

Old Man Stan

Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.

Old Man Stan Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...

2024-10-26 7:15pm
Spotted Tongue Toasted Blonde

Blonde Ale : All Grain

Old Man Stan

Does adding toasted bread to the mash affect outcome?

Old Man Stan The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...

2024-10-26 7:05pm

Recipe Search

Products

STOUT22

Ingredients (All Grain, 26 L)

Pale Ale 2RS Malt; Castle Malting

Chocolate Malt; Castle Malting

Roasted Barley

Barley Flaked

Oats Flaked

Wheat Flaked

East Kent Goldings

Fermentis US-05 Safale US-05

Style (BJCP)

Analysis

Fermentables

Pale Ale 2RS Malt; Castle Malting

Chocolate Malt; Castle Malting

Roasted Barley

Barley Flaked

Oats Flaked

Wheat Flaked

Hops

East Kent Goldings

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

STOUT22

Ingredients (All Grain, 26 L)

Pale Ale 2RS Malt; Castle Malting

Chocolate Malt; Castle Malting

Roasted Barley

Barley Flaked

Oats Flaked

Wheat Flaked

East Kent Goldings

Fermentis US-05 Safale US-05

Style (BJCP)

Analysis

Fermentables

Pale Ale 2RS Malt; Castle Malting

Chocolate Malt; Castle Malting

Roasted Barley

Barley Flaked

Oats Flaked

Wheat Flaked

Hops

East Kent Goldings

Discussion

Post a Comment

BeerTools Login

Recently Added

Recently Reviewed