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Marlosons Hard Tribal Stout
Dry Stout • Extract • 5 gal
A smooth yet roasty dry stout made with coffee and lactose.
November 17, 2006 pm 05:21pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 5 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- .125 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- .5 oz
Galena - 13.0 AA% pellets; boiled 60 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- 4 oz
Raw oatmeal at 30 minutes - (omitted from calculations)
Raw oatmeal at 30 minutes
- 3 oz
OG bakers chocolate @ 30 minutes - (omitted from calculations)
OG bakers chocolate @ 30 minutes
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Notes
Ferment at 68 degrees until fermentation slowes significantly. Rack to secondary and ferment at 68 degrees for an additiontional 3 days. Condition for one week at 50 degrees. One day prior to bottling prepare a coffee extract with 5 ounces of medium ground de-caffinated coffee in 24 ounces of cold water. Store in fridge overnight. Strain out the coffee grounds and add to bottling bucket with 3/4 cup of corn sugar for priming. Bottle and condition for two weeks at 65 degrees. Enjoy!
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 30.4 SRM | 25 - 40 | |
| Alcohol: | 5.0% ABV | 4% - 5% | |
| Bitterness: | 33.3 IBU | 30 - 45 | |
Discussion
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