 |
 |
 |
 |
 |
 |
 |
Cream Stout 2
Modified recipe of a Cream Stout I did many years ago.
| Brewer: | Timmons | Email: | timmons.chris@gmail.com | |||||
| Beer: | Cream Stout 2 | Style: | Sweet Stout | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 18 IBU | |||||
| OG: | 1.068 | FG: | 1.020 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Water: | Ann Arbor tap water | |||||||
| Grain: | 1 lb. American crystal 20L 8 oz. Dextrine malt (Cara-Pils) 8 oz. American chocolate 4 oz. American black patent 1 lb. 4 oz. Roasted barley |
|||||||
| Mash: | 40% efficiency | |||||||
| Soak all grains in 1.5 gal water at 152 for 45 min then sparge with 1.5 gal of 180. | ||||||||
| Boil: | 60 minutes | SG 1.113 | 3 gallons | |||||
| 6.6 lb. Light dry malt extract | ||||||||
| Add Irish Moss to the last 15 minutes of the boil. | ||||||||
| Hops: | 2 oz. Fuggles (4.2% AA, 60 min.) | |||||||
| Yeast: | White Labs WLP002 English Ale | |||||||
| Log: | Brew 6/26/11, bottle on 8/7/11. | |||||||
| Carbonation: | 3/4 cup corn sugar and 1/2 lb. lactose for the Creaminess | |||||||
Recipe posted 06/27/11.
