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Xxstout1xX

American Stout • All Grain • 4.5 gal

Animal69

Experimental stout.

March 2, 2010 am 09:28am

4.0/5.0 1 rating

Ingredients (All Grain, 4.5 gal)

5 lbs Maris Otter Pale Ale Malt; Thomas Fawcett

Maris Otter Pale Ale Malt; Thomas Fawcett

A principal ingredient of cask ales using heritage barleys.
4.75 lbs Munich TYPE II; Weyermann®

Munich TYPE II; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
.75 lbs British Dark Crystal

British Dark Crystal

Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
.75 lbs Roasted Barley

Roasted Barley

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

British Black Patent

Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
.5 lbs Oats Raw

Oats Raw

Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
.75 oz Amarillo® - 8.0 AA% pellets; boiled 60 min

Amarillo®

Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
.25 oz Amarillo® - 8.0 AA% pellets; boiled 15 min

Amarillo®

Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
Fermentis US-05 Safale US-05

Fermentis US-05 Safale US-05

The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

not included in calc. ; .5 lbs choc. malt & .5 lbs cara-aroma

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

		Range for this Style
Original Gravity:	1.065	1.050 - 1.075
Terminal Gravity:	1.016	1.010 - 1.022
Color:	30.0 SRM	30 - 40
Alcohol:	6.5% ABV	5% - 7%
Bitterness:	35.3 IBU	35 - 75

	Apparent	Real
Original Extract:	15.93 P	15.93 P
Terminal Extract:	4.08 P	6.34 P
Attenuation:	74.4%	60.2%
	% by Volume	% by Weight
Alcohol:	6.5%	5.1%

	Weight	Calories
Alcohol:	18.2 g	125.8
Carbs:	22.5 g	85.5
Protein:	1.6 g	6.3
		Total Calories
		217.7

	Quantity	Boiled	Proportion	Bitterness	Utilization
Amarillo® (8%) Amarillo® Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.	.75 oz	60 min
Amarillo® (8%) Amarillo® Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.	.25 oz	15 min

Discussion

Animal69

brewed 3/14/10

2010-03-15 1:19pm

Single infusion mash @ 152* for 40 min., OG 1.064...

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Products

Xxstout1xX

Ingredients (All Grain, 4.5 gal)

Maris Otter Pale Ale Malt; Thomas Fawcett

Munich TYPE II; Weyermann®

British Dark Crystal

Roasted Barley

British Black Patent

Oats Raw

Amarillo®

Amarillo®

Fermentis US-05 Safale US-05

Notes

Style (BJCP)

Analysis

Fermentables

Maris Otter Pale Ale Malt; Thomas Fawcett

Munich TYPE II; Weyermann®

British Dark Crystal

Roasted Barley

British Black Patent

Oats Raw

Hops

Amarillo®

Amarillo®

Discussion

Post a Comment

Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
Maris Otter Pale Ale Malt Maris Otter Pale Ale Malt; Thomas Fawcett A principal ingredient of cask ales using heritage barleys.	5 lbs
Munich TYPE II Munich TYPE II; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout	4.75 lbs
British Dark Crystal British Dark Crystal Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.	.75 lbs
Roasted Barley Roasted Barley Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.	.75 lbs
British Black Patent British Black Patent Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.	.25 lbs
Oats Raw Oats Raw Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.	.5 lbs

Recipe Search

Products

Xxstout1xX

Ingredients (All Grain, 4.5 gal)

Maris Otter Pale Ale Malt; Thomas Fawcett

Munich TYPE II; Weyermann®

British Dark Crystal

Roasted Barley

British Black Patent

Oats Raw

Amarillo®

Amarillo®

Fermentis US-05 Safale US-05

Notes

Style (BJCP)

Analysis

Fermentables

Maris Otter Pale Ale Malt; Thomas Fawcett

Munich TYPE II; Weyermann®

British Dark Crystal

Roasted Barley

British Black Patent

Oats Raw

Hops

Amarillo®

Amarillo®

Discussion

Post a Comment

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