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Apple Stout
Dry Stout • All Grain • 9 gal
A dark, dry stout, brewed as a 9 gallon batch with a gallon of apple cider added to bring it up to 10 and add a kick.
November 24, 2008 am 01:54am
0.0/5.0 0 ratings
Ingredients (All Grain, 9 gal)
- 15 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 2 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 2 lbs
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.
- 1 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 2 oz
Perle - 6.9 AA% whole; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 2 oz
Goldings - 4.8 AA% whole; boiled 20 min
Goldings
Mild. Slightly flowery.
- 1 gal
Apple Cider - (omitted from calculations)
Apple Cider
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
Single infusion mash at 150F. Initial infusion used ~ 7 gallons. Drained off ~3 gallons of wort, added another 7 gallons of 170F for batch sparge. Started boil with just over 10 gallons of wort. Boiled ~60 minutes. At 1 min before end of boil, added 1 gallon pasteurized (no preservatives!) apple cider. OG of apple cider was ~ 1.055. ------------------------- Created starter for yeast with 1/2 gallon of 1.045 wort from pale DME. Fermented for ~30 hours in 1/2 gallon growler. Decanted down to last 1 inch of starter, swirled, and added 1/2 to each carboy (fermented in 2 6.5 gallon carboys). --------------------------------- Racked 10 gallons of 1.054 wort to 2 carboys and added starter. Agitated and started fermentation. --------------------------------- Both airlocks bubbling after ~ 3 hours. --------------------------------- Racked to secondary after 1 week, fermented for another 2 weeks --------------------------------- Kegged and carbonated after 2 weeks in secondary. Beer is very tasty, but can't taste the apple cider. Lighter mouthfeel, with a bit of dryness. Would brew again, but wish I got more apple flavor.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 37.6 SRM | 25 - 40 | |
| Alcohol: | 5.7% ABV | 4% - 5% | |
| Bitterness: | 41.5 IBU | 30 - 45 | |
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