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Double chocolate stout
American Stout • Partial Mash • 19 L
With my poor hop utilization, I estimate it's just under 50 IBU's.
January 29, 2006 am 11:51am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 19 L)
- 4 kg
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
- .5 kg
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .6 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.1 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .1 kg
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .73 kg
Wheat Liquid; Alexanders
Wheat Liquid; Alexanders
American-made malt extract which is famous for its very light color. The light color of this malt extract makes it ideal for brewing many American and German style beers. 60% wheat & 40% 2 row barley, great base for wheat beers.
- .25 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 53 g
Cascade - 9.0 AA% whole; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 53 g
Cascade - 7.0 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 26 g
Cascade - 7.0 AA% whole; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.5 oz
chocolate extract - (omitted from calculations)
chocolate extract
- .1 kg
Malto Dextrin - (omitted from calculations)
Malto Dextrin
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
The first hop addition (9% AA) was actually Amarillo. The last hop addition (0 min) was dry-hopped in the secondary.
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.021 | 1.010 - 1.022 | |
| Color: | 32.3 SRM | 30 - 40 | |
| Alcohol: | 6.2% ABV | 5% - 7% | |
| Bitterness: | 89.0 IBU | 35 - 75 | |
Discussion
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