Stout
4/29/13
Grain Bill:
1 lb (59.3%) Light Malt Extract
2 oz (7.4%) crystal 120
1 oz (3.7%) black patent
1 oz (3.7%) chocolate malt
1 oz (3.7%) roasted barley
3 oz (11.1%) Aromatic
3 oz (11.1%) Biscuit
5 grams nugget (45 min boil)
6 grams Nottingham ale yeast
Steps:
Steep grains for 20 mins @ 150 F
Add malt extract at boil
Boil 45 mins
1 lb (59.3%) Light Malt Extract
2 oz (7.4%) crystal 120
1 oz (3.7%) black patent
1 oz (3.7%) chocolate malt
1 oz (3.7%) roasted barley
3 oz (11.1%) Aromatic
3 oz (11.1%) Biscuit
5 grams nugget (45 min boil)
6 grams Nottingham ale yeast
Steps:
Steep grains for 20 mins @ 150 F
Add malt extract at boil
Boil 45 mins
OG: 1.057 (1.059 target)
FG: 1.013 (1.013 target)
ABV: 5.9%
Primary: Hard fermentation after 24 hours
Secondary: 5/13/13
Bottled: 5/20/13 (8 bottles)
Notes:
First time using swamp cooler. Held 64 F first 48 hours. Added small ice bottled and cooled to 61 F.
Blow off beer smells very biscuity but very good.
Biscuit and bread flavor come out to give it a "warmer" taste.
Tastes pretty good after 4 weeks bottle condition and not fridge chilled before opening.
Tasted 9/3/13 and tasted great. Slight bread flavor which reduced the harshness of the black and barley malts. Could add the oats to make a very soft and smooth stout.
First time using swamp cooler. Held 64 F first 48 hours. Added small ice bottled and cooled to 61 F.
Blow off beer smells very biscuity but very good.
Biscuit and bread flavor come out to give it a "warmer" taste.
Tastes pretty good after 4 weeks bottle condition and not fridge chilled before opening.
Tasted 9/3/13 and tasted great. Slight bread flavor which reduced the harshness of the black and barley malts. Could add the oats to make a very soft and smooth stout.
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