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Ashland Mum's Stout
Dry Stout • All Grain • 5.3 gal
July 18, 2002 am 11:22am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.3 gal)
- 5.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.6 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.4 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.
- 1.5 oz
East Kent Goldings - 4.5 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.375 oz
East Kent Goldings - 4.5 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 0.125 oz
East Kent Goldings - 4.5 AA% whole; boiled 2 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
20/7/2002 Mash schedule looked like: heated 10 qts H_2O to ~142F added 2tsp CaCO_3 & 1/2tsp CaSO_4 mash in temp ~128F pH=5.2 Starch=+++ protein rest for 20 minutes heat to 158F for Sacc rest pH=5.2 Starch=+ Sacc rest for 50 minutes, with one heat boost from 151 to 157F after 35 mins Heat to mash out (for 5 minutes) at 170F. Used 5gal sparge water at 170F, with 1/4tsp lactic acid added Sparge ~1 hour to collect ~7gals. Boiled 5 minutes before first hops. at end of boil added 15 pieces licquorice root 1/2 tsp irish moss 2 tsp yeast nutrient Yield 5.3Gal; OG=1.035 @ 78F 23/07/2002: looks like fermentation is complete -> racked.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.030 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.006 | 1.007 - 1.011 | |
| Color: | 25.5 SRM | 25 - 40 | |
| Alcohol: | 3.1% ABV | 4% - 5% | |
| Bitterness: | 32.7 IBU | 30 - 45 | |
Discussion
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