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American Stout • All Grain • 4 gal
more extra stuff
January 24, 2009 pm 12:22pm
5.0/5.0 1 rating
Ingredients (All Grain, 4 gal)
- 5 lbs
English 2-row Lager
English 2-row Lager
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 3 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .6 oz
Chinook - 13.0 AA% pellets; boiled 70 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .4 oz
Chinook - 13.0 AA% pellets; boiled 10 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
-
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.
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.022 | |
| Color: | 31.0 SRM | 30 - 40 | |
| Alcohol: | 6.0% ABV | 5% - 7% | |
| Bitterness: | 55.4 IBU | 35 - 75 | |
Discussion
excellent brew
2009-04-04 8:34pm
did a decoction mash at 152* w/ a protein rest at 122*, one of the best stouts i've had...
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