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End of Drought Stout
American Stout • All Grain • 14 gal
American stout inspired by the dry stout style. Oatmeal and flaked barley bring a silky mouthfeel.
December 29, 2014 12:34am
0.0/5.0 0 ratings
Ingredients (All Grain, 14 gal)
- 24 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
- 2 lbs
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.
- 3.5 lbs
Crystal 77;Crisp
Crystal 77;Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
Roasted Barley;Briess
Roasted Barley;Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2.25 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.
- 2 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 4 oz
Fuggle -4.8 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 oz
Willamette -5.0 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
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White LabsWLP004Irish Stout
White LabsWLP004Irish 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
A stout between the dry and american style. Great silky mouthfeel (thanks to the oates and barley) and crisp clean taste. Mash schedule: 110* 20 min, 148* 60 min, 154* 30 min, 169* 20 min. Ferment at 65* until nearly complete, then raise to 68* for another week until finished. Condition for 6-10 weeks before serving.
Style (BJCP)
Category: 13 -Stout
Subcategory: E -American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.050 -1.075 |  |
| Terminal Gravity: | 1.015 | 1.010 -1.022 | |
| Color: | 36.4 SRM | 30 -40 | |
| Alcohol: | 7.2% ABV | 5% -7% | |
| Bitterness: | 29.2 IBU | 35 -75 | |
Discussion
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