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Juggler's Stout
Dry Stout • Extract • 5 gal
A simple but tasty extract with grains recipe
June 8, 2003 am 06:57am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/2 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 3/4 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.
- 1/2 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 5 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1 1/2 oz
East Kent Goldings - 5.9 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Steep the crushed grains in 155°F water for 30 minutes.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 31.2 SRM | 25 - 40 | |
| Alcohol: | 4.9% ABV | 4% - 5% | |
| Bitterness: | 37.0 IBU | 30 - 45 | |
Discussion
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