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Lumberjack Stout
Dry Stout • Partial Mash • 5 gal
This will likely be the next stout adventure. Its supposed to be sweet, roasty, chocolatey, and creamy.
February 26, 2007 pm 09:48pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 4 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
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .75 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.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1 oz
Northern Brewer - 10.7 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.013 | 1.007 - 1.011 | |
| Color: | 28.5 SRM | 25 - 40 | |
| Alcohol: | 6.9% ABV | 4% - 5% | |
| Bitterness: | 34.4 IBU | 30 - 45 | |
Discussion
update:
2007-03-21 7:59pm
well i made it and i havnt tasted it yet, my roommate caught a taste in the process of transfering to the keg and he said it was great. and well ya its in the keg, used half a cup of priming sugar as im not sure i want to mess with force carbonating yet.
results...
2007-03-29 12:14am
i kegged with half a cup of corn sugar. its being dispensed at 12psi. its kept cold in teh fridge. its very roasty, but slightly yeasty. im not sure why as i racked it in under a week after the ferment started. maybe it was in the secondary to long as there was a bit of trub in the secondary too. the head is very thick, but more brown than white. next time i wont use carafa. ill just use roasted barley. it finished at 1.013ish. wish it would have gone drier but i guess thats things go with beer. overall i like to drink it, its got that thick full bodier mouthfeel to it and its very roasty in flavor so i like it.
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