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STOUT HAWAIIAN (First)
Dry Stout • Extract • 5.5 gal
None
January 4, 2004 pm 08:58pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 3/8 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.
- .5 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.
- 1/8 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 6.6 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.
- .75 oz
Columbus - 15.0 AA% whole; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 15 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 oz
Willamette - 5.0 AA% whole; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Munton-Fison Active Brewing Yeast
Munton-Fison Active Brewing Yeast
Some fruity esters, attenuative, fair to good reputation.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 66.2 SRM | 25 - 40 | |
| Alcohol: | 5.2% ABV | 4% - 5% | |
| Bitterness: | 47.6 IBU | 30 - 45 | |
Discussion
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