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Sunrise Stout
American Stout • Extract • 5.0 gal
This brew has a lot of coffee flavor so if you're not a big fan of strong coffee you may want to tone it down a bit. Bottled 1 July 06 and tasted great 24 Aug 06.
August 25, 2006 pm 12:02pm
5.0/5.0 0 ratings
Ingredients (Extract, 5.0 gal)
- 1.0 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.
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.33 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.5 lbs
American Black Roast
American Black Roast
Adds a heavy roast flavor and dark color.
- 0.25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 7.25 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 0.9 oz
Magnum - 13.1 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.4 oz
Cascade - 5.5 AA% whole; boiled 18 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.4 oz
Cascade - 5.5 AA% whole; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2.0 tsp
Gypsum (boil 60 mins) - (omitted from calculations)
Gypsum (boil 60 mins)
- 1.0 tsp
Irish Moss (boil 15 mins) - (omitted from calculations)
Irish Moss (boil 15 mins)
- 22.0 oz
Liquid Espresso (dry) - (omitted from calculations)
Liquid Espresso (dry)
-
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!
Notes
If you like strong coffee and dark beer you'll love this. The espresso is added during second fermentation and adds some bitterness on its own.
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.022 | |
| Color: | 39.1 SRM | 30 - 40 | |
| Alcohol: | 6.7% ABV | 5% - 7% | |
| Bitterness: | 52.8 IBU | 35 - 75 | |
Discussion
Tasting
2006-10-08 1:54pm
It's been over three months since I bottled. I had some last night and it's great. It's smoothing out real nice, especially the coffee, and has a nice body. I'll definitely be making this again except I'll double the batch size next time.
Brew Club response
2006-10-16 1:16pm
I took a sampling to the local Brew Club. It was a real big hit. The primary comment was "make more and bring it to the meetings" and they thought it was very well balanced even with as much coffee as I used. So I'll be making more in the next month. Ten gallons this time.
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