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Kruk
Sweet Stout • All Grain • 14.9 L
Milk Stout (a little bitter), my first homebrew, tasted very well.
December 20, 2007 pm 06:39pm
0.0/5.0 0 ratings
Ingredients (All Grain, 14.9 L)
- 0.3 kg
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.
- 0.1 kg
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 3.2 kg
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.
- 0.5 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 14 g
Marynka; Chmiel Polski s.a. - 10.5 AA% whole; boiled 54 min
Marynka; Chmiel Polski s.a.
- 11 g
Marynka; Chmiel Polski s.a. - 10.5 AA% whole; boiled 18 min
Marynka; Chmiel Polski s.a.
- 3 g
Irish Moss - (omitted from calculations)
Irish Moss
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Maris Otter Pale = Weyermann Pale Ale (not present in the database)
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.018 | 1.012 - 1.024 | |
| Color: | 29.4 SRM | 30 - 40 | |
| Alcohol: | 5.0% ABV | 4% - 6% | |
| Bitterness: | 35.0 IBU | 20 - 40 | |
Discussion
I'm impressed
2008-03-19 10:06am
Tasted really good, even if I preffer stouts with max 5,0% ABV. Some people says it was definitely an accident that my first brew was so good ;)
Post a Comment
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