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Spanish Point Stout
Dry Stout • Extract • 5 gal
Very rich and creamy stout
February 14, 2005 pm 06:36pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- .5 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.
- .5 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 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.
- 3.5 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.5 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 4 oz
Bakers Chocolate - (omitted from calculations)
Bakers Chocolate
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.012 | 1.007 - 1.011 | |
| Color: | 51.5 SRM | 25 - 40 | |
| Alcohol: | 6.2% ABV | 4% - 5% | |
| Bitterness: | 49.3 IBU | 30 - 45 | |
Discussion
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