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Mackeson test2
Sweet Stout • Extract • 24 L
Brewed first time Jun, 25 2005...
June 28, 2005 am 01:31am
0.0/5.0 0 ratings
Ingredients (Extract, 24 L)
- 0.6 kg
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 0.14 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 0.42 kg
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.
- 0.4 kg
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 3 kg
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 40 g
East Kent Goldings - 5.8 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 340 g
Lactose - (omitted from calculations)
Lactose
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Steep special malts 30 minutes. Add DME and lactose. When boiling add hops. Boil for 60 minutes.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.019 | 1.012 - 1.024 | |
| Color: | 31.9 SRM | 30 - 40 | |
| Alcohol: | 5.1% ABV | 4% - 6% | |
| Bitterness: | 17.9 IBU | 20 - 40 | |
Discussion
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