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Turned Inside Stout

Turned Inside Stout

Dry Stout • Partial Mash • 5.5 gal

Ixnae

A little soothing darkness...

October 28, 2020  12:46am

0.0/5.0 0 ratings

Ingredients (Partial Mash5.5 gal)

  • 9 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.

  • .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.

  • 1.25 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.

  • .5 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .75 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1 lbs Dry Amber Extract

    Dry Amber Extract

    Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

  • .75 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 0.5 oz Columbus - 15.0 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • .5 oz Goldings - 5.0 AA% pellets; boiled 15 min

    Goldings

    Mild. Slightly flowery.

  • .5 oz Goldings - 5.0 AA% pellets; boiled 1 min

    Goldings

    Mild. Slightly flowery.

  • 1 tbsp Irish Moss - Irish Moss (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.

  • 1 tsp Wyeast Nutrient - add 15 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 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

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

Notes

Simple infusion mash @ ~154F.

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

Range for this Style
Original Gravity: 1.051 1.036 - 1.050
Terminal Gravity: 1.010 1.007 - 1.011
Color: 39.6 SRM 25 - 40
Alcohol: 5.3% ABV 4% - 5%
Bitterness: 38.1 IBU 30 - 45

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