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Bald Man Triple Stout
Dry Stout • Extract • 5 gal
My brother-in-law Terry's recipe for a Mackeson Triple Stout Clone.
October 8, 2001 am 07:45am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .75 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 7 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 oz
East Kent Goldings - 5.0 AA% pellets; boiled 45 min
East Kent Goldings
Mild, slightly flowery.
- 2.5 tsp
Super Food - (omitted from calculations)
Super Food
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- .25 lb
Lactose - (omitted from calculations)
Lactose
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
Bring 4qts of brewing water to 160 degrees. Steep grains covered for 45 minutes. Sparge with 4 more qts of 160 degree water into brew kettle. Top up to 6 gallons and bring to boil while dissolving malt and lactose. Total boil length = 60:00. At 45:00 add hops. At 15:00 add Irish moss. Cover and drop to 80 degrees as quickly as possible. Aerate well and pitch yeast (growing a 1000ml or larger starter first highly recommended). Primary ferment 3 - 6 days, secondary 9 - 14 days. Keg or prime with 3/4 cup corn sugar. Best after 2 - 3 months aging.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.012 | 1.007 - 1.011 | |
| Color: | 41.9 SRM | 25 - 40 | |
| Alcohol: | 6.9% ABV | 4% - 5% | |
| Bitterness: | 40.0 IBU | 30 - 45 | |
Discussion
Cautious
2002-01-14 11:14am
I know this is a frightening looking recipe; like I say above, it's not mine, but I'm gonna give it a shot this week. I generally stay away from much black patent malt, so I'm wary -- will let you know. Ollie
Off to an interesting start
2002-01-18 5:34am
Okay, brewed this 1/15/02 and pitched a 1000ml starter of Edinburgh Ale Yeast. Lag time was looong, 15 hours or so. Then, holy cow, it went insane! Had a blow over. I think I caught it in time to prevent spoilage. Pictures at: http://www.essersnet.com/beer2002.htm
Racking
2002-01-19 1:37pm
1/19/02 racked batch 1 and sampled it. SG at 1.024 at 62F. Heavy, rich mouthfeel but very bitter finish. Surprisingly good flavor. More bitter than a Guinness at this point.
First tastes
2002-02-13 3:04pm
A little more than two weeks in the bottle and I've chilled a few. They still have a good bite, but it is mellowing already. Definately not a very "smooth" stout at this point, but loads of character and delicious! Too bad I have to give half the batch to Terry.
Holy Cow - patience is a virtue!
2002-12-31 1:25pm
Okay -- I have three bottles of this left from batch no. 1. I poured one last night (nearly a year after brewing) and it was unbelievable. Big roasted nutty flavor, very balanced. This beer has really come into its own. If you brew this put as much of it aside as you can and wait a year. Wow.
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