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Fall stout
Foreign Extra Stout • Partial Mash • 5.5 gal
a fall brew
July 13, 2006 am 08:17am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 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.
- 0.75 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.5 lbs
Belgian Special B
Belgian Special B
- 2 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 2 oz
Phoenix - 10.0 AA% pellets; boiled 60 min
Phoenix
Attractive English aroma with high alpha-acid. excellent.
- 1 oz
Phoenix - 10.0 AA% pellets; boiled 15 min
Phoenix
Attractive English aroma with high alpha-acid. excellent.
- 1 oz
Phoenix - 10.0 AA% pellets; boiled 5 min
Phoenix
Attractive English aroma with high alpha-acid. excellent.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 33.2 SRM | 30 - 40 | |
| Alcohol: | 6.1% ABV | 5.5% - 8% | |
| Bitterness: | 78.3 IBU | 30 - 70 | |
Discussion
REcipe?
2006-07-13 8:39pm
YOU CALL THIS A RECIPE? MY DOG COULD HAVE DONE BETTER. lol
Post a Comment
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