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Double Black Stout

Dry Stout • Extract • 5 gal

LongT Double Black Stout

Double Delicious

January 9, 2010 am 11:57am

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

2.25 lbs 2-Row Caramel Malt 60L; Briess

2-Row Caramel Malt 60L; Briess

Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
1.5 lbs English Wheat Malt

English Wheat Malt

Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
1.25 lbs Chocolate Malt; Breiss

Chocolate Malt; Breiss

Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
.5 lbs Roasted Barley

Roasted Barley

Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
.5 lbs British Black Patent

British Black Patent

Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
3.3 lbs Dark Liquid; Alexanders

Dark Liquid; Alexanders

Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
1.0 lbs Dry Amber; Muntons

Dry Amber; Muntons

Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
2.0 oz Northern Brewer - 9.0 AA% pellets; boiled 60 min

Northern Brewer

Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
1.5 oz Cascade - 5.5 AA% pellets; boiled 1 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
Wyeast 1084 Irish Ale™

Wyeast 1084 Irish Ale™

Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

		Range for this Style
Original Gravity:	1.058	1.036 - 1.050
Terminal Gravity:	1.012	1.007 - 1.011
Color:	38.3 SRM	25 - 40
Alcohol:	6.1% ABV	4% - 5%
Bitterness:	89.8 IBU	30 - 45

	Apparent	Real
Original Extract:	14.32 P	14.32 P
Terminal Extract:	2.99 P	5.14 P
Attenuation:	79.1%	64.1%
	% by Volume	% by Weight
Alcohol:	6.1%	4.8%

	Weight	Calories
Alcohol:	17.2 g	118.8
Carbs:	18.1 g	68.8
Protein:	1.3 g	5.1
		Total Calories
		192.6

Fermentables

Total: 10.30 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
2-Row Caramel Malt 60L 2-Row Caramel Malt 60L; Briess Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	2.25 lbs
English Wheat Malt English Wheat Malt Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.	1.5 lbs
Chocolate Malt Chocolate Malt; Breiss Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	1.25 lbs
Roasted Barley Roasted Barley Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.	.5 lbs
British Black Patent British Black Patent Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.	.5 lbs
Dark Liquid Dark Liquid; Alexanders Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.	3.3 lbs
Dry Amber Dry Amber; Muntons Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.	1.0 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Northern Brewer (9%) Northern Brewer Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.	2.0 oz	60 min
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	1.5 oz	1 min

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Products

Double Black Stout

Ingredients (Extract, 5 gal)

2-Row Caramel Malt 60L; Briess

English Wheat Malt

Chocolate Malt; Breiss

Roasted Barley

British Black Patent

Dark Liquid; Alexanders

Dry Amber; Muntons

Northern Brewer

Cascade

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

2-Row Caramel Malt 60L; Briess

English Wheat Malt

Chocolate Malt; Breiss

Roasted Barley

British Black Patent

Dark Liquid; Alexanders

Dry Amber; Muntons

Hops

Northern Brewer

Cascade

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Double Black Stout

Ingredients (Extract, 5 gal)

2-Row Caramel Malt 60L; Briess

English Wheat Malt

Chocolate Malt; Breiss

Roasted Barley

British Black Patent

Dark Liquid; Alexanders

Dry Amber; Muntons

Northern Brewer

Cascade

Wyeast 1084 Irish Ale™

Style (BJCP)

Analysis

Fermentables

2-Row Caramel Malt 60L; Briess

English Wheat Malt

Chocolate Malt; Breiss

Roasted Barley

British Black Patent

Dark Liquid; Alexanders

Dry Amber; Muntons

Hops

Northern Brewer

Cascade

Discussion

Post a Comment

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