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coffee
Dry Stout • Extract • 2.5 gal
Experimental stout to be entered in a contest.
February 22, 2004 pm 03:43pm
0.0/5.0 0 ratings
Ingredients (Extract, 2.5 gal)
- .5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .25 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.
- 3.3 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1 oz
East Kent Goldings - 6.9 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .25 gal
coffee - (omitted from calculations)
coffee
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.012 | 1.007 - 1.011 | |
| Color: | 35.3 SRM | 25 - 40 | |
| Alcohol: | 5.9% ABV | 4% - 5% | |
| Bitterness: | 77.0 IBU | 30 - 45 | |
Discussion
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