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XXSeasonal

Dry Stout • All Grain • 5.5 gal

kaj030201

XXXMas

November 16, 2013 am 09:31am

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

8 lbs 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.
.75 lbs 2-Row Black Malt; Briess

2-Row 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.
0.5 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 lbs Roasted Barley

Roasted Barley

Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
1 lbs Barley (Pregelatinized Flakes); Briess

Barley (Pregelatinized Flakes); Briess

Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
1.25 oz Cluster - 6.0 AA% pellets; boiled 60 min

Cluster

Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
.5 oz Willamette - 5.0 AA% pellets; boiled 15 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
Wyeast 1084 Irish Ale™

Wyeast 1084 Irish Ale™

Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

		Range for this Style
Original Gravity:	1.050	1.036 - 1.050
Terminal Gravity:	1.010	1.007 - 1.011
Color:	33.7 SRM	25 - 40
Alcohol:	5.2% ABV	4% - 5%
Bitterness:	37.9 IBU	30 - 45

	Apparent	Real
Original Extract:	12.28 P	12.28 P
Terminal Extract:	2.57 P	4.40 P
Attenuation:	79.1%	64.2%
	% by Volume	% by Weight
Alcohol:	5.2%	4.1%

	Weight	Calories
Alcohol:	14.6 g	100.7
Carbs:	15.4 g	58.5
Protein:	1.1 g	4.3
		Total Calories
		163.6

Fermentables

Total: 11.25 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
2-Row Brewers Malt 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.	8 lbs
2-Row Black Malt 2-Row 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.	.75 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.	0.5 lbs
Roasted Barley Roasted Barley Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.	1 lbs
Barley (Pregelatinized Flakes) Barley (Pregelatinized Flakes); Briess Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.	1 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Cluster (6%) Cluster Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.	1.25 oz	60 min
Willamette (5%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	.5 oz	15 min

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Recipe Search

Products

XXSeasonal

Ingredients (All Grain, 5.5 gal)

2-Row Brewers Malt; Briess

2-Row Black Malt; Briess

Chocolate Malt; Breiss

Roasted Barley

Barley (Pregelatinized Flakes); Briess

Cluster

Willamette

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

2-Row Black Malt; Briess

Chocolate Malt; Breiss

Roasted Barley

Barley (Pregelatinized Flakes); Briess

Hops

Cluster

Willamette

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

XXSeasonal

Ingredients (All Grain, 5.5 gal)

2-Row Brewers Malt; Briess

2-Row Black Malt; Briess

Chocolate Malt; Breiss

Roasted Barley

Barley (Pregelatinized Flakes); Briess

Cluster

Willamette

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

2-Row Black Malt; Briess

Chocolate Malt; Breiss

Roasted Barley

Barley (Pregelatinized Flakes); Briess

Hops

Cluster

Willamette

Discussion

Post a Comment

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