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Alaskan Stout Clone

Alaskan Stout Clone

Oatmeal Stout • All Grain • 5 gal

scaryales

This is my best guess at a clone of the Alaskan Stout by the Alaskan Brewing Company. I hope you like it.

October 16, 2005  12:03pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 7.25 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

  • 3 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 1 lbs American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 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 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .25 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • .50 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 oz East Kent Goldings - 5.0 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz East Kent Goldings - 5.0 AA% pellets; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.062 1.048 - 1.065
Terminal Gravity: 1.015 1.010 - 1.018
Color: 53.2 SRM 22 - 40
Alcohol: 6.2% ABV 4.2% - 5.9%
Bitterness: 31.3 IBU 25 - 40

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