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Simple dry stout
Dry Stout • All Grain • 10 gal
Brewing this weekend. I'm hoping for simple, but memorable. I will post on how it turn out.
November 24, 2013 pm 12:22pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 12.50 lbs
Maris Otter Pale
Maris Otter Pale
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.
- 1.98 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.
- 0.92 lbs
Chocolate Malt (Organic); Breiss
Chocolate Malt (Organic); 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.
- 1.19 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 1.42 lbs
Crystal 120; Crisp
Crystal 120; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 2.4 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
-
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: | 1.044 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 35.0 SRM | 25 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 5% | |
| Bitterness: | 37.3 IBU | 30 - 45 | |
Discussion
Follow up
2014-01-02 7:03pm
Netted only 9 gallons due to 90 minute boil. Grains rounded to full pound, and used 3 oz. Syrian goldings. Added 2 tablespoons gypsum and 2 teaspoons lactic acid to sparge. Yeast starter o.g. 1.040. Mashed at 152. Two 30 sec oxygen bursts before pitching yeast cake. Primary 6 days. Secondary13 days. Kegged 2 days on CO2 before switching to nitrogen. Color can only be described as black. Creamy tan head that holds longer than past efforts. Coffee and cocoa powder nuances. Great maltiness with a slight bit of tartness. Overall pleased to the point I don't want to share.
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