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not your kids chocolate milk

American Stout • All Grain • 6 gal

madscientist420

Gonna be brewing this up this week...think this one will be a new winter favorite

September 30, 2013 pm 06:32pm

0.0/5.0 0 ratings

Ingredients (All Grain, 6 gal)

13 lbs Canadian 2-Row Malt; Canada Malting

Canadian 2-Row Malt; Canada Malting

Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.
1.5 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.
1.5 lbs Caramel Malt 90L; Briess

Caramel Malt 90L; Briess

Pronounced caramel, slight burnt sugar, raisiny, prune flavors. 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. • Caramel Malt 90L is a roasted caramel malt that imparts red to 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 6-Row Malting Barley varieties.
.5 lbs De-Bittered Black Malt (Mout Roost 1400); Dingemans

De-Bittered Black Malt (Mout Roost 1400); Dingemans

Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
.75 lbs Roasted Barley; Thomas Fawcett

Roasted Barley; Thomas Fawcett

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.
.5 lbs Brown Malt; Thomas Fawcett

Brown Malt; Thomas Fawcett

‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
.3 lbs Black Malt; Briess

Black Malt; Briess

Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
1 lbs Munich TYPE II; Weyermann®

Munich TYPE II; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
2 lbs Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
1 lbs Dark Brown Sugar

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
.25 lbs Molasses

Molasses

Imparts strong sweet flavor. Use in stouts and porters.
.5 lbs Maple Syrup

Maple Syrup

Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
.5 oz Bravo™ - 15.5 AA% pellets; boiled 60 min

Bravo™

Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew. Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics.—usahops.org
.5 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.
.5 oz Fuggle - 4.8 AA% whole; boiled 5 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
4 oz Chocolate (dark) - (omitted from calculations)

Chocolate (dark)

A general term for chocolates containing 15% to 35% chocolate liquor and less than 12% milk solids. Straight from the grinding mill with ingredients like cocoa butter, sugar and vanilla added to make it palatable. It has a deep to moderate chocolate flavor, ranging from fruity to earthy, with minimal dairy or milk flavor. Bean blend determines flavor more than milk ingredients.
2 oz Cocoa Powder - (omitted from calculations)

Cocoa Powder

Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
1 oz Coffee (beans) - (omitted from calculations)

Coffee (beans)

From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor.
1 ea Vanilla (whole bean) - (omitted from calculations)

Vanilla (whole bean)

Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
White Labs WLP039 Nottingham Ale

White Labs WLP039 Nottingham Ale

British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

		Range for this Style
Original Gravity:	1.097	1.050 - 1.075
Terminal Gravity:	1.023	1.010 - 1.022
Color:	41.6 SRM	30 - 40
Alcohol:	9.8% ABV	5% - 7%
Bitterness:	55.0 IBU	35 - 75

	Apparent	Real
Original Extract:	23.13 P	23.13 P
Terminal Extract:	5.92 P	9.29 P
Attenuation:	74.4%	59.8%
	% by Volume	% by Weight
Alcohol:	9.8%	7.6%

	Weight	Calories
Alcohol:	27.6 g	190.6
Carbs:	33.4 g	126.8
Protein:	2.3 g	9.3
		Total Calories
		326.7

Fermentables

Total: 22.80 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Canadian 2-Row Malt Canadian 2-Row Malt; Canada Malting Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.	13 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.	1.5 lbs
Caramel Malt 90L Caramel Malt 90L; Briess Pronounced caramel, slight burnt sugar, raisiny, prune flavors. 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. • Caramel Malt 90L is a roasted caramel malt that imparts red to 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 6-Row Malting Barley varieties.	1.5 lbs
De-Bittered Black Malt (Mout Roost 1400) De-Bittered Black Malt (Mout Roost 1400); Dingemans Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.	.5 lbs
Roasted Barley Roasted Barley; Thomas Fawcett 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.	.75 lbs
Brown Malt Brown Malt; Thomas Fawcett ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.	.5 lbs
Black Malt Black Malt; Briess Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	.3 lbs
Munich TYPE II Munich TYPE II; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout	1 lbs
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	2 lbs
Dark Brown Sugar Dark Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	1 lbs
Molasses Molasses Imparts strong sweet flavor. Use in stouts and porters.	.25 lbs
Maple Syrup Maple Syrup Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.	.5 lbs

	Quantity	Boiled
Bravo™ (15.50%) Bravo™ Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew. Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics.—usahops.org	.5 oz	60 min
Magnum (14.50%) 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.	.5 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.	.5 oz	5 min

Discussion

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Products

not your kids chocolate milk

Ingredients (All Grain, 6 gal)

Canadian 2-Row Malt; Canada Malting

Chocolate Malt; Breiss

Caramel Malt 90L; Briess

De-Bittered Black Malt (Mout Roost 1400); Dingemans

Roasted Barley; Thomas Fawcett

Brown Malt; Thomas Fawcett

Black Malt; Briess

Munich TYPE II; Weyermann®

Oats Flaked

Dark Brown Sugar

Molasses

Maple Syrup

Bravo™

Magnum

Fuggle

Chocolate (dark)

Cocoa Powder

Coffee (beans)

Vanilla (whole bean)

White Labs WLP039 Nottingham Ale