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HerbalJoe's SuperLight American Stout
Specialty Beer • All Grain • 7 gal
An experimental brew in the homebrewer's tradition: WAY too many specialty grains! Going for a flavorful low-alcohol stout.
November 16, 2008 pm 12:18pm
4.0/5.0 1 rating
Ingredients (All Grain, 7 gal)
- 5.75 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
- 1.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .75 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.
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .25 lbs
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- .4 oz
Organic Pacific Gem - 13.0 AA% whole; boiled 90 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 1.5 oz
Fuggle - 4.8 AA% whole; 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 - 6.4 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Centennial - 10.0 AA% whole; boiled 5 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2 oz
Cascade - 6.4 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 6.4 AA% pellets; added dry to primary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Whirlfloc boiled 10 minutes. - (omitted from calculations)
Whirlfloc 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 156F. Boil 90 min. Pitch at 64F and slowly raise to 70F throughout fermentation. *Note: The "English Black Roast" is actually "Coffee Malt."
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 30.2 SRM | 1 - 50 | |
| Alcohol: | 3.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 56.5 IBU | 0 - 100 | |
Discussion
Brweed 11/13/08
2008-11-17 2:48pm
Brewed after work on 11/13. Hit all the numbers and the batch looks great so far. OG: 1.044 #95
Tasting Notes
2008-11-19 2:45pm
Kegged this batch last night 11/18/08. Wow this is a crazy beer. Let me start by saying it is incredibly tasty and has a lot of complex rich flavors. I really wasn't sure what to expect with this beer since it has such a high percentage of specialty malts but it really turned out great. The only area I feel could be improved is the mouthfeel. It is actually sightly thin/watery, but only slightly. This could also be due to having low carbonation at this point. In fact I'm pretty sure that once it's carbed up to the level that I want the thinness will be almost undetectable. Still, I will know it's there. The odd part is that this beer went from 1.044 to 1.019. With that high of a finishing gravity I would NOT have expected it to taste thin at all. Also, the beer has an extremely dry finish... which is also unexpected. I bet I could enter this as a Dry Stout and do well in competition. In fact, I will probably try that at some point. So, I've somehow achieved the result that I intended even with such a crazy recipe. The beer has a rich, complex, roasty aroma with hints of chocolate, coffee, and caramel (I actually think it could use more caramel). The hop aroma is in the background with some spicy/citrus notes. I did not dry hop this beer as intended and I'm still undecided on whether this was a good idea or not. I may end up dry hopping a portion of it at a later date, perhaps in a growler. Flavors are much the same as the aromas - lots of roasted grains melding together to create something very satisfying. The finish is firmly bitter (perhaps a little more so than it should be) and the roasty flavors linger for a long time after swallowing. These lingering flavors are very pleasant and leave you contemplating the beer further. I'm really hoping that I don't drink this too fast because I would like to see how it does with some age on it.
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