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KRISPYCREAM STOUT

Sweet Stout • Partial Mash • 5 gal

jessiegaddy

this is a good one for st.patty's day

January 28, 2013 pm 01:34pm

5.0/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

1.38 lbs Maris Otter; Crisp

Maris Otter; Crisp

An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
1.49 lbs Stout Malt; Beeston

Stout Malt; Beeston

Primarily for brewing stouts.
0.91 lbs Chocolate Malt; Breiss

Chocolate Malt; Breiss

Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
1.26 lbs Roasted Barley; Briess

Roasted Barley; Briess

Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
0.28 lbs Caramel Malt 60L; Briess

Caramel Malt 60L; Briess

Sweet, pronounced caramel flavor. 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 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
3.82 lbs Liquid Amber Extract

Liquid Amber Extract

Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
0.12 lbs Belgian Candi Syrup; Dark Candi Inc.

Belgian Candi Syrup; Dark Candi Inc.

Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
0.15 lbs Barley Flaked

Barley Flaked

Helps head retention, imparts creamy smoothness. For porters and stouts.
0.14 lbs Wheat Flaked

Wheat Flaked

Belgian White Ale(wit), other specialty beers.
0.4 oz Columbus - 15.0 AA% pellets; boiled 60 min

Columbus

Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
0.50 oz Fuggle - 4.8 AA% pellets; boiled 15 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
0.50 oz Fuggle - 4.8 AA% pellets; boiled 1 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
White Labs WLP004 Irish Stout

White Labs WLP004 Irish Stout

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Style (BJCP)

Category: 13 - Stout

Subcategory: B - Sweet Stout

		Range for this Style
Original Gravity:	1.054	1.044 - 1.060
Terminal Gravity:	1.018	1.012 - 1.024
Color:	33.2 SRM	30 - 40
Alcohol:	4.7% ABV	4% - 6%
Bitterness:	32.8 IBU	20 - 40

	Apparent	Real
Original Extract:	13.41 P	13.41 P
Terminal Extract:	4.64 P	6.30 P
Attenuation:	65.4%	53.0%
	% by Volume	% by Weight
Alcohol:	4.7%	3.7%

	Weight	Calories
Alcohol:	13.4 g	92.2
Carbs:	22.4 g	85.2
Protein:	1.6 g	6.3
		Total Calories
		183.6

Fermentables

Total: 9.55 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Maris Otter Maris Otter; Crisp An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.	1.38 lbs
Stout Malt Stout Malt; Beeston Primarily for brewing stouts.	1.49 lbs
Chocolate Malt Chocolate Malt; Breiss Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	0.91 lbs
Roasted Barley Roasted Barley; Briess Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	1.26 lbs
Caramel Malt 60L Caramel Malt 60L; Briess Sweet, pronounced caramel flavor. 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 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	0.28 lbs
Liquid Amber Extract Liquid Amber Extract Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.	3.82 lbs
Belgian Candi Syrup Belgian Candi Syrup; Dark Candi Inc. Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.	0.12 lbs
Barley Flaked Barley Flaked Helps head retention, imparts creamy smoothness. For porters and stouts.	0.15 lbs
Wheat Flaked Wheat Flaked Belgian White Ale(wit), other specialty beers.	0.14 lbs

	Quantity	Boiled
Columbus (15%) Columbus Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.	0.4 oz	60 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	0.50 oz	15 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	0.50 oz	1 min

Discussion

jessiegaddy

Finaly

2016-02-10 10:05pm

So made this again but just posted. This is one of my best beers

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Recipe Search

Products

KRISPYCREAM STOUT

Ingredients (Partial Mash, 5 gal)

Maris Otter; Crisp

Stout Malt; Beeston

Chocolate Malt; Breiss

Roasted Barley; Briess

Caramel Malt 60L; Briess

Liquid Amber Extract

Belgian Candi Syrup; Dark Candi Inc.

Barley Flaked

Wheat Flaked

Columbus

Fuggle

Fuggle

White Labs WLP004 Irish Stout

Style (BJCP)

Analysis

Fermentables

Maris Otter; Crisp

Stout Malt; Beeston

Chocolate Malt; Breiss

Roasted Barley; Briess

Caramel Malt 60L; Briess

Liquid Amber Extract

Belgian Candi Syrup; Dark Candi Inc.

Barley Flaked

Wheat Flaked

Hops

Columbus

Fuggle

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

KRISPYCREAM STOUT

Ingredients (Partial Mash, 5 gal)

Maris Otter; Crisp

Stout Malt; Beeston

Chocolate Malt; Breiss

Roasted Barley; Briess

Caramel Malt 60L; Briess

Liquid Amber Extract

Belgian Candi Syrup; Dark Candi Inc.

Barley Flaked

Wheat Flaked

Columbus

Fuggle

Fuggle

White Labs WLP004 Irish Stout

Style (BJCP)

Analysis

Fermentables

Maris Otter; Crisp

Stout Malt; Beeston

Chocolate Malt; Breiss

Roasted Barley; Briess

Caramel Malt 60L; Briess

Liquid Amber Extract

Belgian Candi Syrup; Dark Candi Inc.

Barley Flaked

Wheat Flaked

Hops

Columbus

Fuggle

Fuggle

Discussion

Post a Comment

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Recently Reviewed