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Dr Doug's Stout

Dry Stout • Partial Mash • 5 gal

drooney57

Experimental Dark Dry Stout

June 1, 2007 am 10:44am

2.0/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

1.5 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 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.
2 lbs British Black Patent

British Black Patent

Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
1 lbs Crystal Malt 20°L

Crystal Malt 20°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
1 lbs Black Roasted Barley

Black Roasted Barley

Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
2 lbs Dry Dark; Muntons

Dry Dark; Muntons

Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
2 lbs Dry Dark Extract

Dry Dark Extract

Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
.5 lbs Barley Raw

Barley Raw

Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
1 lbs Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
0.5 oz Northdown - 8.6 AA% whole; boiled 60 min

Northdown

Mellow English higher alpha-acid hop.
1 oz Northern Brewer - 8.0 AA% whole; boiled 15 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.
0.50 oz Willamette - 5.0 AA% whole; boiled 5 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 lb Dark Roast Coffee - (omitted from calculations)

Dark Roast Coffee
Wyeast 1084 Irish Ale™

Wyeast 1084 Irish Ale™

Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

		Range for this Style
Original Gravity:	1.067	1.036 - 1.050
Terminal Gravity:	1.013	1.007 - 1.011
Color:	46.3 SRM	25 - 40
Alcohol:	7.1% ABV	4% - 5%
Bitterness:	27.7 IBU	30 - 45

	Apparent	Real
Original Extract:	16.41 P	16.41 P
Terminal Extract:	3.43 P	5.91 P
Attenuation:	79.1%	64.0%
	% by Volume	% by Weight
Alcohol:	7.1%	5.6%

	Weight	Calories
Alcohol:	20.0 g	137.8
Carbs:	20.9 g	79.4
Protein:	1.5 g	5.9
		Total Calories
		223.1

Fermentables

Total: 11.50 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
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	1.5 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
British Black Patent British Black Patent Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.	2 lbs
Crystal Malt 20°L Crystal Malt 20°L Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.	1 lbs
Black Roasted Barley Black Roasted Barley Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.	1 lbs
Dry Dark Dry Dark; Muntons Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.	2 lbs
Dry Dark Extract Dry Dark Extract Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.	2 lbs
Barley Raw Barley Raw Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.	.5 lbs
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	1 lbs

	Quantity	Boiled
Northdown (8.60%) Northdown Mellow English higher alpha-acid hop.	0.5 oz	60 min
Northern Brewer (8.00%) 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.	1 oz	15 min
Willamette (5.00%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	0.50 oz	5 min

Discussion

drooney57

Good taste, little carbonation

2007-07-01 12:08pm

I think I didn't leave it in the secondary long enough, I will be trying again soon, and I will post comments.

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Recipe Search

Products

Dr Doug's Stout

Ingredients (Partial Mash, 5 gal)

American 2-row

American 6-row Pale

British Black Patent

Crystal Malt 20°L

Black Roasted Barley

Dry Dark; Muntons

Dry Dark Extract

Barley Raw

Oats Flaked

Northdown

Northern Brewer

Willamette

Dark Roast Coffee

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

American 2-row

American 6-row Pale

British Black Patent

Crystal Malt 20°L

Black Roasted Barley

Dry Dark; Muntons

Dry Dark Extract

Barley Raw

Oats Flaked

Hops

Northdown

Northern Brewer

Willamette

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Dr Doug's Stout

Ingredients (Partial Mash, 5 gal)

American 2-row

American 6-row Pale

British Black Patent

Crystal Malt 20°L

Black Roasted Barley

Dry Dark; Muntons

Dry Dark Extract

Barley Raw

Oats Flaked

Northdown

Northern Brewer

Willamette

Dark Roast Coffee

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

American 2-row

American 6-row Pale

British Black Patent

Crystal Malt 20°L

Black Roasted Barley

Dry Dark; Muntons

Dry Dark Extract

Barley Raw

Oats Flaked

Hops

Northdown

Northern Brewer

Willamette

Discussion

Post a Comment

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