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Cream Stout
| Brewer: | Jellyroll''s bathwater | Email: | manitowinds@sbcglobal.net | |||||
| Beer: | Cream Stout | Style: | Sweet Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 18 IBU | |||||
| OG: | 1.099 | FG: | 1.020 | |||||
| Alcohol: | 10.1% v/v (8.0% w/w) | |||||||
| Grain: | 1.34 lb. American crystal 20L 0.67 lb. Dextrine malt (Cara-Pils) 0.67 lb. American chocolate 5.4 oz. American black patent 1.68 lb. Roasted barley 1.00 lb. Flaked oats |
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| Steep: | Steep at 155 degrees for 15 minutes. | |||||||
| Boil: | 60 minutes | SG 1.082 | 6 gallons | |||||
| 9.38 lb. Light dry malt extract | ||||||||
| Add Irish Moss to the last 15 minutes of the boil. | ||||||||
| Hops: | 2.00 oz. Willamette (5% AA, 30 min.) 2.00 oz. Cascade (aroma) |
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| Yeast: | Wyeast London Ale (#1028) | |||||||
| Log: | Primary in plastic for 4 days. Rack to glass secondary for 17 days. Fermented at room temperature. | |||||||
| Carbonation: | 2.0 volumes | Corn Sugar: 3.13 oz. for 5.0 gallons @ 70°F | ||||||
| 1 cup corn sugar and 1/2 lb. lactose. | ||||||||
| Tasting: | Very smooth, chocolatey, and creamy. Jet black in color and delicious. | |||||||
Recipe posted 07/25/07.