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Mackeson Triple Ed Stout
Dry Stout • All Grain • 5.5 gal
February 6, 2002 am 11:02am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 6.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 1/4 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 3/4 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.
- 1 oz
Target - 8.0 AA% pellets; boiled 90 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 14 oz
lactose - (omitted from calculations)
lactose
- 2 oz
lactose - (omitted from calculations)
lactose
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Mash at 150 for 90 minutes or until converted. Bring to a boil and add 14 ounces of the lactose and the hops and boil for 90 minutes. Cool to 72 and pitch yeast. Ferment for 5-7 days in primary and then rack to carboy. Before bottling add 2/3 cup corn sugar to prime and the other 2 ounces of lactose. Boil these with 1-2 cups water and cool before adding to the wort and bottling. Enjoy.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.013 | 1.007 - 1.011 | |
| Color: | 28.0 SRM | 25 - 40 | |
| Alcohol: | 4.1% ABV | 4% - 5% | |
| Bitterness: | 40.1 IBU | 30 - 45 | |
Discussion
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