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cold winter stout
American Stout • All Grain • 21 L
brewed this today. Should be quite warming for the cold february nights!
January 14, 2010 pm 08:55pm
4.0/5.0 1 rating
Ingredients (All Grain, 21 L)
- 5 kg
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
- 0.3 kg
Chocolate Malt; Bairds Malt
Chocolate Malt; Bairds Malt
This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.
- 0.4 kg
Roast Barley; Bairds Malt
Roast Barley; Bairds Malt
This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.
- 0.25 kg
Crystal 75; Bairds Malt
Crystal 75; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- 0.25 kg
Crystal 150; Bairds Malt
Crystal 150; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- 1 kg
Barley Flakes; Gilbertson & Page
Barley Flakes; Gilbertson & Page
Mash Ready Barley Flakes will lend a rich, grainy taste and will increase head retention, creaminess, and body. Can be used in amounts of up to 40% of grist total.
- 25 g
Magnum - 13.0 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 30 g
Target - 12.0 AA% whole; boiled 15 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 25 g
Styrian Goldings - 5.0 AA% whole; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
single infusion mash 19L @ 66C mashout 6L @ 100C sparge 5L @ 80C boil 1h pitch with about 8 million cells/ml
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.022 | |
| Color: | 34.6 SRM | 30 - 40 | |
| Alcohol: | 7.5% ABV | 5% - 7% | |
| Bitterness: | 55.7 IBU | 35 - 75 | |
Discussion
wonderfull complexity
2010-02-12 12:01pm
The beer is on tap and tastes wonderfull. The two different crystal malt gives a great complexity to the beer. Hints of coffee and chocolate from the malts with the spicyness from styrian is a really good combination. The only thing I would change would be the yeast. I think that wyeast scotch ale would complement more the spicyness of the hops.
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