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HerbalJoe's Stout Trousers
American Stout • All Grain • 5 gal
Clone of Nutfield's Black 47 Stout, with some minor customization.
July 19, 2007 am 12:59am
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 10 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
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.75 oz
Northern Brewer - 6.6 AA% pellets; 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.
- 2 oz
Fuggle - 4.5 AA% pellets; boiled 5 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
Irish Moss boiled for 15 min. - (omitted from calculations)
Irish Moss boiled for 15 min.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Mash at 150F for 60 minutes. Boil 60 minutes. Ferment at 67F. This is a slightly modified version of the recipe found in the book North American Clone Brews.
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.022 | |
| Color: | 33.9 SRM | 30 - 40 | |
| Alcohol: | 5.6% ABV | 5% - 7% | |
| Bitterness: | 62.5 IBU | 35 - 75 | |
Discussion
Looks Good
2007-07-19 9:32pm
68? I need to ferment at your place. :( Condition for a couple weeks? Boooooo We want stout damnit!!@$#%^@#
Brewed 8/15/07
2007-08-20 10:54pm
Brewed this on 8/15/07. Pitched yeast starter into 5 gallons of wort at midnight at 80 deg. and put into 62 deg. room. By morning the wort temp was 77 deg. No activity yet. OG is 1.057. Fermentation kicked in 8/16/07 around noon. Seems to be mostly done now, 8/19/07. Kept it at 68 deg. for fermentation. #11
Racked 8/20/07
2007-09-08 1:48pm
Racked to secondary. Has very mild aroma. Did not taste it yet. Back in the cool room to condition at 68 deg. for a couple weeks.
Bottled 8/31/07
2007-09-08 1:49pm
Bottled. First tasting is freaking amazing. Has a really nice roasty flavor and the esters from the yeast are just noticeable but not overpowering. They fit in to the flavor of the beer perfectly. It has a nice amount of alcohol which isn't overpowering but you can tell it's there. I can't taste anything undesirable in this brew. The only "flaw" I can find is the small amount of sweetness to the flavor, but this could be due to the priming sugar. But even this fits in nicely. Really looking forward to tasting this with carbonation, I think it's going to be exceptional. Hat's off to Nutfield :)
WE HAVE STOUT 9/6/07
2007-09-08 1:50pm
Carbonation is finally taking off and this beer is just amazing. OH YES.
Update 9/8/07
2007-09-08 2:05pm
What a solid beer. This thing is really dark, clear, and rich. Has a sweet aroma with lots of complex roast, coffee, and chocolate tones mixed with an underlying fruity aroma that is barely detectable. I suspect this is from the yeast. Hard to nail down what type of fruit it is, perhaps cherries. First taste is surprisingly mellow and crisp. Very clean and doesn't even hit you until swirling it around in your mouth. Then the sweet roasty chocolaty character just jumps right out and sucks you in. After swallowing it is mildly bitter, both from the malts and from the hops. Hard to detect what character the hops give. There is an underlying musky aroma/flavor which seems to be from them. The flavors linger for quite a long time after drinking. Has small amount of alcohol flavor which is the only thing I would criticize at this point.
Aging Well
2007-10-29 10:56am
Just adding an update that the stout is aging very well and is still improving. The flavors are melding together nicely and becoming more rounded. No sign of oxidation or other off flavors.
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