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Cream Stout
Best stout I've made.
| Brewer: | Christo | Email: | - | |||||
| Beer: | Cream Stout | Style: | Sweet Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 34 IBU | |||||
| OG: | 1.056 | FG: | 1.016 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Grain: | 1 lb. American crystal 20L 8 oz. Dextrine malt (Cara-Pils) 8 oz. American chocolate 4 oz. American black patent 8 oz. Roasted barley |
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| Steep: | Steep at 155° for 55 minutes. Dark grains were only lightly cracked - mill apparently mis-aligned. Made a big difference in color. | |||||||
| Boil: | 60 minutes | SG 1.047 | 6 gallons | |||||
| 5 lb. 8 oz. Light dry malt extract | ||||||||
| Add Irish Moss to the last 15 minutes of the boil. Lactose added at 15 minutes also. | ||||||||
| Hops: | 2 oz. Fuggles (4% AA, 60 min.) .25 oz. EKG (3.3% AA, 30 min.) |
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| Yeast: | WL London Ale 013. 600 ml starter | |||||||
| Log: | Primary 9 days. Secondary for 9 days. Brew day temp was 97°. House was at 78-80° so used wet towel/fan method to keep cool first two days. Vigoruous activity at 10 hrs. Decided to build an insulated cool box using frozen gallon jugs and was able to get temps down to 73° in primary and 67° in secondary. Actual OG 1.057, FG 1.019. | |||||||
| Carbonation: | 3/4 cup corn sugar. Bottle conditioned. | |||||||
| Tasting: | Very smooth tasting. Nice and creamy with good roasty sweetness. Fantastic tan head long lasting. Not as dark (25-28 SRM dark w/ nice garnet highlights) or roasty/chocolate flavored as say a Mackesons XXX (due to pour crush of dark malts), but more drinkable. Dangerously drinkable. With Mackesons I never want more than 1 at a sitting. I can't stop at 1 with mine. Success! | |||||||
Recipe posted 11/27/07.
