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Mill Road Stout

Mill Road Stout

American Stout • Extract • 5 gal

GAMike

Dark, dry, bitter but smooth. Still in secondary, but no sense wasting the sample..

January 27, 2010 pm 11:50pm

5.0/5.0 1 rating

Ingredients (Extract, 5 gal)

  • 1.5 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 1.0 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 3.3 lbs CBW® Traditional Dark Liquid (Malt Extract); Briess

    CBW® Traditional Dark Liquid (Malt Extract); Briess

    Sweet, intense malty flavor. Characteristics & Applications: • CBW® Traditional Dark is a liquid, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Traditional Dark can be used in the production of many extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • Many styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers.

  • 5.25 lbs CBW® Golden Light Liquid (Malt Extract); Briess

    CBW® Golden Light Liquid (Malt Extract); Briess

    Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.

  • 1.5 oz Northern Brewer - 8.0 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.

  • .5 oz Northern Brewer - 8.0 AA% pellets; boiled 15 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.

  • 1.0 oz Cluster - 7.0 AA% pellets; boiled 15 min

    Cluster

    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • .75 oz Fuggle - 4.8 AA% pellets; boiled 1 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 2 tsp Vanilla (extract) - In Secondary (omitted from calculations)

    Vanilla (extract)

    Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.

  • 1 tsp Irish Moss - In Boil (15 Min) (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP005 British Ale

    White Labs WLP005 British Ale

    This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

Range for this Style
Original Gravity: 1.068 1.050 - 1.075
Terminal Gravity: 1.017 1.010 - 1.022
Color: 30.2 SRM 30 - 40
Alcohol: 6.8% ABV 5% - 7%
Bitterness: 53.6 IBU 35 - 75

Discussion

GAMike

Creamy Head, Smooth Bite

2010-02-27 8:53pm

This is my second Stout that I have brewed, the first using my own recipe. I am very pleased with Stout. I've shared it with friends and the feedback is comparable to Guinness but with a bit more "bite". The English hops in the American Stout really go together well. The touch of vanilla pulls it all together with a smooth, warm aroma, and feel. Enjoy it. My friends and I are.

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