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Dandelion plus Chicory Stout
American Stout • All Grain • 19.50 L
Roasted chicory root gives a sharp bitter taste and a dark color, while roasted dandelion root gives a little softer herby bitterness and a moderate dark color. Both of them are substitutes to Coffee. I do not like the herby character of dandelion, so the boiling time for it is set short.
January 26, 2016 04:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 6.050 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
- 0.450 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.340 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.340 kg
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 28 g
Chinook -13.0 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 14 g
Chinook -13.0 AA% whole; boiled 0 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1tsp
Irish Moss -boil for 15 min. (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.
-
FermentisUS-05Safale US-05
FermentisUS-05Safale 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
The following herbs are added at boil: Chicory root roasted 20g (boil for 60 min. ), Dandelion root roasted 40g (boil for 15 min. ). 1 step temperature mashing at 67C for 90 min. with mash-out at 75.6C for 10 min. Mashing water: 18.73 litters Sparging water: 14.78 litters Treat both mashing and sparging water with 1/13 tsp of Campden powder. The color of beer is much darker than that BeerTools calculate. Brewed on Jan. 24, 2016. I got 21 litters of wort with OG 1.090 (Wow!).
Style (BJCP)
Category: 13 -Stout
Subcategory: E -American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.050 -1.075 |  |
| Terminal Gravity: | 1.018 | 1.010 -1.022 | |
| Color: | 30.1 SRM | 30 -40 | |
| Alcohol: | 7.3% ABV | 5% -7% | |
| Bitterness: | 53.1 IBU | 35 -75 | |
Discussion
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