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OOR JUMMY'S STOOT
Dry Stout • All Grain • 40 L
February 7, 2002 am 01:11am
0.0/5.0 0 ratings
Ingredients (All Grain, 40 L)
- 5.3 kg
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .700 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .900 kg
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- .500 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 50 g
Cluster - 8.0 AA% whole; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 35 g
Fuggle - 5.0 AA% whole; 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.
-
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: | 1.008 | 1.007 - 1.011 | |
| Color: | 35.0 SRM | 25 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 5% | |
| Bitterness: | 43.8 IBU | 30 - 45 | |
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