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PWFD CREAM STOUT
Dry Stout • Extract • 5 gal
July 27, 2002 am 05:47am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3/16 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 5/8 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 5/8 lbs
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.
- 5/16 lbs
Chocolate Rye Malt
Chocolate Rye Malt
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
- 4 5/16 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1/16 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 3/4 oz
Fuggle - 4.8 AA% pellets; 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.
- 1/2 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/2 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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: | 1.045 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.008 | 1.007 - 1.011 | |
| Color: | 35.1 SRM | 25 - 40 | |
| Alcohol: | 4.8% ABV | 4% - 5% | |
| Bitterness: | 40.3 IBU | 30 - 45 | |
Discussion
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