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Grease Monkey Stout
Dry Stout • All Grain • 5 gal
In honor of my poor beleagred (sp?) brew-buddy who is stuck working on rich peoples cars today. (visions of little bitty teeny tiny violins in my head!)
October 5, 2001 pm 01:17pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
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
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1/2 oz
Magnum - 14.5 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.
- 1/4 oz
Goldings - 5.0 AA% whole; boiled 15 min
Goldings
Mild. Slightly flowery.
- 1/4 oz
Fuggle - 4.8 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/2 oz
Goldings - 5.0 AA% whole; boiled 1 min
Goldings
Mild. Slightly flowery.
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
First: have a cup of coffee, then an IPA from the keg (if there's any left). Single infusion mash at 152F for 60-90 min, Sparge, placing 1/3 of boil hops in runoff (First Wort Hopping), Boil for 75 min total, don't forget Irish Moss during last 15 minutes. Have another beer or so throughout this process, making sure the relaxation factor is set properly. Then survey the scene and smack the Mikey for high-schooling any beer. Shakashaka-oxy-genaaate. Pitch the 1 or 2 quart starter, and smiiile.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 40.4 SRM | 25 - 40 | |
| Alcohol: | 5.2% ABV | 4% - 5% | |
| Bitterness: | 35.5 IBU | 30 - 45 | |
Discussion
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