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NEW MOON STOUT
Sweet Stout • Partial Mash • 7 gal
JUST TRYING OUT SOMETHING TO BREW NEXT!
June 12, 2003 pm 09:20pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 7 gal)
- 4.0 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .5 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.
- .5 lbs
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- 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.
- 3.3 lbs
Rice Syrup
Rice Syrup
Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.
- .25 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 2.0 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.0 oz
Tettnanger - 4.0 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.0 oz
Hallertau - 3.8 AA% pellets; boiled 40 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.0 oz
Willamette - 4.2 AA% pellets; boiled 10 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 lb
LACTOSE - (omitted from calculations)
LACTOSE
-
White Labs WLP400 Belgian Wit Ale
White Labs WLP400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.020 | 1.012 - 1.024 | |
| Color: | 45.9 SRM | 30 - 40 | |
| Alcohol: | 6.1% ABV | 4% - 6% | |
| Bitterness: | 22.5 IBU | 20 - 40 | |
Discussion
UPDATE ON RECIPE
2004-11-09 2:11pm
I MANAGED TO CHANGE A FEW THINGS AND FINALLY GOT AROUND TO BREWING ON 10/28/04. IT IS THE STICKIEST BATCH I'VE BREWED! NO ORIGINAL GRAVITY READINGS - I COULDN'T FIND THE HYGROMETER. WILL UPDATE AROUND CHRISTMAS.
update with terminal gravity
2005-08-01 1:31am
spelling duh - hydrometer. terminal gravity 1.027
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