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Bourbon Ball Stout 1
Specialty Beer • Partial Mash • 5.5 gal
November 16, 2002 pm 04:25pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 1 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 Amber Malt
English Amber Malt
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 2 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
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .25 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Northern Brewer - 7.5 AA% pellets; boiled 65 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Tettnanger - 5.6 AA% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .125 oz
Irish Moss - (omitted from calculations)
Irish Moss
-
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
add 6oz. bar bittersweet bakers chocolate to boil. add 1 pint bottle Jim Beam to bottle bucket along with priming sugar
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 29.3 SRM | 1 - 50 | |
| Alcohol: | 5.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 32.0 IBU | 0 - 100 | |
Discussion
Head Retention
2002-11-18 9:30am
The fats in the chocolate(real) will create a breakdown in head retention and give the beer an impression of a flat beer. I recommend that 1/2 to 1 pound of wheat extract be added to the recipe to compensate for the fats in the chocolate. I have found that this works very well in my brews that use real chocolate.
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