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Turned Inside Stout - 2023
Dry Stout • All Grain • 10 gal
A little soothing darkness for the lighter days.
October 28, 2020 am 12:46am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 18 lbs
Premium 2-Row Malt; Great Western
Premium 2-Row Malt; Great Western
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
- 1.5 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.
- 1.5 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.
- 1 lbs
BlackSwaen© Coffee; The Swaen
BlackSwaen© Coffee; The Swaen
BlackSwaen©Coffee imparts a nutty and creamy taste to reach coffee flavour and aroma to beers. Adds a smooth mouth feel and complexity to any dark Ale. Reinforces the colour of the beer. Crafted for unmistakable notes to your special beers. Brings in a “coffee” note to Stouts and Porters. Results: Aroma of dark top fermented beers, improved colour.
- .5 lbs
Acidulated Malt; Weyermann®
Acidulated Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
Columbus - 15.0 AA% whole; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1 oz
Goldings - 5.0 AA% whole; boiled 15 min
Goldings
Mild. Slightly flowery.
- 1 oz
Goldings - 5.0 AA% whole; boiled 1 min
Goldings
Mild. Slightly flowery.
- 2 tbsp
Irish Moss - Irish Moss (10 min to end) (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 2 tsp
Wyeast Nutrient - add 10 mins to end of boil (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast 1026-PC British Cask Ale
Wyeast 1026-PC British Cask Ale
A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA’s and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.
Notes
Mash: Strike 9 gal (incl 1 gal headspc) @ 164F(151F) 75min, Sparge 6.5 gal 170F. Green Wort Target: ~10 gals Water Treatment (15.5 gals): 1.25tsp Gypsum + 0.25tsp NaCl + 7tsp CaCO3 Kettle pH Target: ~5.5-5.6
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: | 33.4 SRM | 25 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 5% | |
| Bitterness: | 37.7 IBU | 30 - 45 | |
Discussion
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