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Black Stump Soudt
Specialty Beer • Extract • 5 gal
A bit of shooting from the hip on this
April 30, 2007 pm 09:43pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .5 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 12 lbs
Dark Liquid; Alexanders
Dark Liquid; Alexanders
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .3 oz
Goldings - 5.0 AA% whole; boiled 20 min
Goldings
Mild. Slightly flowery.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .3 oz
Fuggle - 4.8 AA% whole; boiled 10 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 tsp
Burton Water Salts - (omitted from calculations)
Burton Water Salts
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 8 oz
molasas - (omitted from calculations)
molasas
-
Wyeast 1335 British Ale II™
Wyeast 1335 British Ale II™
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Notes
-All grain cracked in muslin bags in 160deg steap for 20 minutes with the flaked barley. -take out grains, bring to boil boil for 10 minutes with flaked barley still in there -remove barley and add liquid extract and molasas baclk to boil and boil for 20 minutes -add goulding hops and burton water salts and boil for 20 mintes -add fuggle hops and irish moss and boil for 20 minutes -add last fuggle hops and boild for 10 minutes
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.089 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.017 | 0.995 - 1.035 | |
| Color: | 33.2 SRM | 1 - 50 | |
| Alcohol: | 9.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 6.4 IBU | 0 - 100 | |
Discussion
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