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cream stout
Sweet Stout • Extract • 5 gal
March 29, 2001 am 03:15am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/2 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 3/4 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 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.
- 1/2 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2.25 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 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
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1/2 oz
East Kent Goldings - 5.0 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 1/2 lb
Lactose - (omitted from calculations)
Lactose
- 1/2 lb
Maltose Dextrin - (omitted from calculations)
Maltose Dextrin
- 2 tsp
Gypsum - (omitted from calculations)
Gypsum
-
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 the lactose, maltose dextrin and 1 1/4 cups dry malt extract for priming
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.024 | |
| Color: | 37.0 SRM | 30 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 6% | |
| Bitterness: | 18.2 IBU | 20 - 40 | |
Discussion
Delicious
2001-11-08 7:30pm
I have done this one several times in 10-gal batches. It is my favorite hombrew so far. If you like dark beer and coffee, you will love this one - people think I put coffee in it; I don't. I used a little more hops on the last batch and will continue to do so - yum.
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