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creamy3
Sweet Stout • Extract • 5.5 gal
Tweak of contest recipe
October 9, 2015 am 09:26am
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 0.75 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.75 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.75 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 0.5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 0.5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 4 lbs
Dark Dry; Brewferm
Dark Dry; Brewferm
Highest quality malt extract powder. Does not contain any proteins.
- .5 lbs
Wheat Dry; Brewferm
Wheat Dry; Brewferm
Highest quality malt extract powder. Does not contain any proteins.
- 1 lbs
Amber Dry; Brewferm
Amber Dry; Brewferm
Highest quality malt extract powder. Does not contain any proteins.
- 0.125 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 2 oz
Fuggle - 4.5 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Danstar Windsor
Danstar Windsor
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
Notes
Ended up using Danstar Windsor
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.022 | 1.012 - 1.024 | |
| Color: | 35.0 SRM | 30 - 40 | |
| Alcohol: | 5.8% ABV | 4% - 6% | |
| Bitterness: | 28.5 IBU | 20 - 40 | |
Discussion
OG
2015-10-18 5:59am
OG was 1.60
Fermentstion
2015-10-18 6:00am
Needed blowoff. Temp rose from 68 to 75. Put ice on it to cool it back down to 68. Will see if it affects flavor.
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