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Snow Plow Milk Stout
Sweet Stout • All Grain • 5 gal
Widmer Brothers. From Dec 2005 issue of BYO.
September 7, 2005 am 01:02am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4 7/16 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 2/16 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 8/16 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 5/16 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 10/16 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.
- 12/16 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 15/16 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .5 oz
Centennial - 10.0 AA% whole; boiled 90 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Willamette - 5.0 AA% whole; boiled 0 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 lb
Lactose - (omitted from calculations)
Lactose
-
Wyeast 1187 Ringwood Ale™
Wyeast 1187 Ringwood Ale™
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Notes
Mash in at 120F for 30 mins. Ramp slowly to 160F and rest for 30mins. Boil for 90 mins, adding Centennial hops at the beginning of the boil and the lactose during the last 15 min of boil. Add Willamette hops at the end of boil. Ferment at 68F. OG = 1.068 FG 1.028 (Higher than the predicted because of the Lactose) IBU=27 SRM=62 ABV 5.2%
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.016 | 1.012 - 1.024 | |
| Color: | 38.5 SRM | 30 - 40 | |
| Alcohol: | 5.0% ABV | 4% - 6% | |
| Bitterness: | 23.5 IBU | 20 - 40 | |
Discussion
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