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Rogue Shakespeare Stout clone (CYBI)

American Stout • All Grain • 5 gal

twobitbeerengine

Shakespeare is a shining example of what an american stout is. Thanks to the brewing network and john maier at rogue for the recipe. Delicious beer!

October 16, 2013 pm 10:20pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

8.5 lbs American 2-row

American 2-row

Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
1.30 lbs American Caramel 120°L

American Caramel 120°L

Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
1.30 lbs Chocolate; Crisp

Chocolate; Crisp

Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
.19 lbs Roast Barley; Bairds Malt

Roast Barley; Bairds Malt

This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.
1.25 lbs Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
2.57 oz Cascade - 5.5 AA% pellets; boiled 60 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
1.25 oz Cascade - 5.5 AA% pellets; boiled 1 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
Wyeast 1764-PC ROGUE Pacman

Wyeast 1764-PC ROGUE Pacman

A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

Notes

Pacman yeast comes highly recommended if your local brewshop has it. wyeast 1056 is an excellent sub. I've also used us-05 to ferment, turned out incredible.

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

		Range for this Style
Original Gravity:	1.058	1.050 - 1.075
Terminal Gravity:	1.014	1.010 - 1.022
Color:	38.5 SRM	30 - 40
Alcohol:	5.8% ABV	5% - 7%
Bitterness:	70.5 IBU	35 - 75

	Apparent	Real
Original Extract:	14.35 P	14.35 P
Terminal Extract:	3.67 P	5.70 P
Attenuation:	74.4%	60.3%
	% by Volume	% by Weight
Alcohol:	5.8%	4.5%

	Weight	Calories
Alcohol:	16.3 g	112.2
Carbs:	20.2 g	76.6
Protein:	1.4 g	5.6
		Total Calories
		194.5

Fermentables

Total: 12.54 lbs

Efficiency: 70%

	Quantity	Proportion	Gravity	Color
American 2-row American 2-row Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt	8.5 lbs
American Caramel 120°L American Caramel 120°L Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.	1.30 lbs
Chocolate Chocolate; Crisp Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.	1.30 lbs
Roast Barley Roast Barley; Bairds Malt This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.	.19 lbs
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	1.25 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	2.57 oz	60 min
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	1.25 oz	1 min

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Recipe Search

Products

Rogue Shakespeare Stout clone (CYBI)

Ingredients (All Grain, 5 gal)

American 2-row

American Caramel 120°L

Chocolate; Crisp

Roast Barley; Bairds Malt

Oats Flaked

Cascade

Cascade

Wyeast 1764-PC ROGUE Pacman

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

American Caramel 120°L

Chocolate; Crisp

Roast Barley; Bairds Malt

Oats Flaked

Hops

Cascade

Cascade

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Rogue Shakespeare Stout clone (CYBI)

Ingredients (All Grain, 5 gal)

American 2-row

American Caramel 120°L

Chocolate; Crisp

Roast Barley; Bairds Malt

Oats Flaked

Cascade

Cascade

Wyeast 1764-PC ROGUE Pacman

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

American Caramel 120°L

Chocolate; Crisp

Roast Barley; Bairds Malt

Oats Flaked

Hops

Cascade

Cascade

Discussion

Post a Comment

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