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Ed's Creamy VR Blackforest
Sweet Stout • Partial Mash • 5 gal
May 14, 2001 pm 01:02pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .75 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
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.
- .375 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .375 lbs
American Black Roast
American Black Roast
Adds a heavy roast flavor and dark color.
- 3.52 lbs
Amber; John Bull
Amber; John Bull
For ales and bitters.
- .25 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.5 oz
Fuggle - 4.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 5 oz
raspberry - (omitted from calculations)
raspberry
-
Danstar CBC-1
Danstar CBC-1
CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. If you are looking at a clean, reproducible, consistent and rapid conditioning process this is the yeast of choice! CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers.
Notes
For part of your brew water, use 2 pots of vanilla flavored coffee
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.024 | |
| Color: | 36.1 SRM | 30 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 6% | |
| Bitterness: | 24.2 IBU | 20 - 40 | |
Discussion
Made the coffee too strong!!
2001-10-10 1:25pm
I will probably only use one pot of vanilla coffee next time. It is a very tasty beer, but the coffe flavor is just a little too strong for my tastes. I think I made the coffee too strong, you can smell the raspberry, but the taste is not evident. And there is no hint of vanilla.
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