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The Cream Shroud
Sweet Stout • All Grain • 5 gal
September 4, 2001 am 11:11am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .25 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 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 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 lb
lactose - (omitted from calculations)
lactose
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
mash all grains (baged) in 2.75 gal. water @54C for 30 min. add 1.25 gallons water @ 93C to raise to 66C for another 30 min...
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.024 | |
| Color: | 39.8 SRM | 30 - 40 | |
| Alcohol: | 3.7% ABV | 4% - 6% | |
| Bitterness: | 28.3 IBU | 20 - 40 | |
Discussion
Delicious
2004-08-06 3:50pm
I brewed this stout for a St. Pat's day celebration. We went through the keg in no time at all, and everybody wanted more. This recipe is one of the best I have brewed to date. It has a wonderful aftertaste and is very smooth. I used the White Labs English Ale yeast which turned out very well.
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