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Outhouse Stout
Sweet Stout • All Grain • 10 gal
August 19, 2002 pm 06:06pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 21 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1.5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1.5 lbs
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 3/16 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .50 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 oz
Tettnanger - 5.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.020 | 1.012 - 1.024 | |
| Color: | 37.1 SRM | 30 - 40 | |
| Alcohol: | 5.5% ABV | 4% - 6% | |
| Bitterness: | 9.8 IBU | 20 - 40 | |
Discussion
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