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HerbalJoe's Organic Stout Trousers
American Stout • All Grain • 7 gal
Brewed for the Seven Bridges Organic Homebrew Competition. A robust, roasty, and hoppy stout.
October 19, 2008 pm 04:04pm
5.0/5.0 1 rating
Ingredients (All Grain, 7 gal)
- 15.5 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
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .75 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .75 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .25 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 1 oz
Organic Pacific Gem - 15.0 AA% whole; boiled 90 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 2 oz
Fuggle - 4.5 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 oz
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.5 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Whirlfloc tablet boiled 10 minutes. - (omitted from calculations)
Whirlfloc tablet boiled 10 minutes.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Mash at 154F. Boil 90 min. Pitch yeast at 64F. Let fermentation rise to 70F by the end. All ingredients in this beer are organic.
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.022 | |
| Color: | 28.5 SRM | 30 - 40 | |
| Alcohol: | 7.0% ABV | 5% - 7% | |
| Bitterness: | 71.0 IBU | 35 - 75 | |
Discussion
Brewed 9/28/08
2008-10-19 4:24pm
Used 100% tap water. Adjusted pH to 4.8. Mashed at 154F. Boiled 100 minutes. Initial chill temp was 64F. Pitched yeast and began fermentation at 64F. Gradually raised temp to 70F by the end of fermentation. #88
Kegged 10/4/08
2008-10-19 4:25pm
Kegged and force carbonated. Turned out super tasty. Lots of complex roasted malt flavors mixed with a robust American hop presence. It should only get better with age.
Competition results
2008-10-28 3:12pm
This beer took runner-up Best of Show in the 2008 National Organic Brewing Challenge. (Full results are here: http://www.breworganic.com/Competition/2008-NOHC-winners.htm ). Its overall score was 35.5. The judges' suggestions for improvement included reducing the caramel sweetness, increasing the hop flavor aroma, and increasing chocolate/roast flavor. I think that reducing the Crystal 60 and adding a 1/4 oz. dry hop addition should take care of that. With the reduced Crystal 60 it may not be necessary to increase the roasted malts. One judge reccomended Calcium Carbonate in the boil if increasing roasted malts. I will be brewing this again in the near future.
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