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The full Glynis
Dry Stout • All Grain • 38 L
This one turned out very, very nice indeed. Smooth and silky but with a satisfying roasty touch.
September 15, 2009 am 01:48am
0.0/5.0 0 ratings
Ingredients (All Grain, 38 L)
- 4.5 kg
Maris Otter Malt; Bairds Malt
Maris Otter Malt; Bairds Malt
Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
- 0.9 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.
- 1 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 85 g
Hallertau - 4.5 AA% pellets; boiled 70 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 28.3 SRM | 25 - 40 | |
| Alcohol: | 4.5% ABV | 4% - 5% | |
| Bitterness: | 37.0 IBU | 30 - 45 | |
Discussion
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