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Caramel Truffle Stout 2014

Caramel Truffle Stout 2014

American Stout : All Grain : 11 gal

mikfir

A slightly different take on a tried and true recipe.

January 19, 2014 at 01:34pm

0.0/5.0 0 ratings

Ingredients (All Grain11 gal)

  • 16 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2.5 lbs 2-Row Caramel Malt 120L; Briess

    2-Row Caramel Malt 120L; Briess

    Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2.5 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .5 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • 2.5 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 2 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 1 oz Magnum - 14.5 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 4 oz Cascade - 5.5 AA% whole; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 tsp Irish Moss - 15 mins (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.

  • 1 tsp Wyeast Nutrient - 15 mins (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 10 oz Coffee (grounds) - in secondary (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.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Mash at 158F. Ferment at 65F.

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

Range for this Style
Original Gravity: 1.059 1.050 - 1.075
Terminal Gravity: 1.014 1.010 - 1.022
Color: 31.2 SRM 30 - 40
Alcohol: 5.8% ABV 5.00% - 7.00%
Bitterness: 33.6 IBU 35.00 - 75.00

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