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Pat's Stout
Sweet Stout • Partial Mash • 5 gal
February 25, 2001 pm 04:59pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 1/8 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 7/8 lbs
German Dark Crystal
German Dark Crystal
- 7/8 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.
- 1/4 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 5/16 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3.3 lbs
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 1/2 oz
Hallertau - 4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1/2 oz
Columbus - 15.0 AA% whole; boiled 15 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1/2 oz
Crystal - 3.2 AA% pellets; boiled 1 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
-
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.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.024 | |
| Color: | 52.3 SRM | 30 - 40 | |
| Alcohol: | 3.9% ABV | 4% - 6% | |
| Bitterness: | 16.6 IBU | 20 - 40 | |
Discussion
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