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Stout Crist

Stout Crist

American Stout : All Grain : 18.93 L

PATOLUC

chocolate stout

August 30, 2013 at 03:16pm

0.0/5.0 0 ratings

Ingredients (All Grain18.93 L)

  • 4.5 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

  • 0.250 kg Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.500 kg American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • .250 kg Roasted Barley

    Roasted Barley

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

  • 0.250 kg 2-Row Black Malt; Briess

    2-Row Black Malt; Briess

    Neutral flavor. Characteristics & Applications: Use in all beer styles for color adjustment. Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. Use 1-10% for desired color in Porter and Stout. Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 8 g Columbus - 15.0 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 5 g Columbus - 15.0 AA% pellets; boiled 30 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 200 g Cocoa Powder - 60 minutes boiling (omitted from calculations)

    Cocoa Powder

    Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.

  • 60 g Coffee (grounds) - 30 minutes boiling (omitted from calculations)

    Coffee (grounds)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.

  • White Labs WLP007 Dry English Ale

    White Labs WLP007 Dry English Ale

    Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi

Notes

Add 100 gr. Cacao toasted during boiling period for 10 minutes.

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

Range for this Style
Original Gravity: 1.061 1.050 - 1.075
Terminal Gravity: 1.015 1.010 - 1.022
Color: 31.3 SRM 30 - 40
Alcohol: 6.0% ABV 5.00% - 7.00%
Bitterness: 26.7 IBU 35.00 - 75.00

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