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Oathead stout
Dry Stout • All Grain • 40 L
Mashed at 68c and designed for depth of malt and a distinctive hop bite,hopefully this beer has enough character to do well in competition after a period of 4 months maturation
February 10, 2003 am 01:02am
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Ingredients (All Grain, 40 L)
- 6.5 kg
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
- .8 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .05 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .5 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 40 g
Pride of Ringwood - 8.5 AA% whole; boiled 60 min
Pride of Ringwood
Moderate.
- 70 g
Fuggle - 4.8 AA% whole; 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.
-
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: | 1.048 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 22.4 SRM | 25 - 40 | |
| Alcohol: | 5.0% ABV | 4% - 5% | |
| Bitterness: | 50.7 IBU | 30 - 45 | |
Discussion
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