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New World Record Stout (GT)
Dry Stout • All Grain • 10 gal
Very nice stout, but not a Guinness clone yet. Mash long and lower for a drier result. I would back off just a bit on the roasted grain next time.
November 12, 2007 am 11:25am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 14 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
Magnum - 13.1 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
Galena - 13.1 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.
- 2 oz
Yeast Nutrient - (omitted from calculations)
Yeast Nutrient
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tsp
Calcium Carbonate - (omitted from calculations)
Calcium Carbonate
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
80% pale malt, 10% roasted barley, 10% flaked barley 1.042 OG, mash @ 152F calcium carbonate in mash 45 IBU at boil consider lactic acid addition
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: | 29.6 SRM | 25 - 40 | |
| Alcohol: | 5.0% ABV | 4% - 5% | |
| Bitterness: | 50.3 IBU | 30 - 45 | |
Discussion
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