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Fat Lenny
Sweet Stout • All Grain • 5.00 gal
Fat Lenny's going to lick the slack off the windowsill! Praised be the beer gods! This is/will be/was an attempt at a chocolate stout somewhere between a sweet and classic oatmeal stout. It kind of went freestylish at the last moment of planning. Grin, Sip, Grin!
June 10, 2001 am 12:02am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.00 gal)
- 8 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
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .75 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Willamette - 5.7 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Fuggle - 4.1 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Fuggle - 4.1 AA% whole; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Grin, sip, grin. Single Infusion Mash @152 F, while praising the beer gods and offering humble thanks. Sparge w/ 170 F (or slightly higher, Mashout!) water. Boil 90 Min, Let 1/3 of Bittering Hops (Willamette) sit in runoff wort during sparge, and add the other 2/3 at 60 min till end of boil. (First Wort Hopping) Grin, sip, grin. 15 min till end of boil, toss in flavoring hops & Irish Moss. At end of boil, toss in remaining hops to act as flavoring/hopback with false-bottom screen. Run through chiller to fermenter. Grin, sip, grin. Pitch yeast and cleanup. Grin, sip, grin. And praised be the beer gods!
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.024 | |
| Color: | 29.0 SRM | 30 - 40 | |
| Alcohol: | 5.4% ABV | 4% - 6% | |
| Bitterness: | 28.1 IBU | 20 - 40 | |
Discussion
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