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R4's Stratoliner Stout
Flying high above the rest, this stratoliner will carry you to a new height of appreciating stouts. A traditional stout with a "creamy" biscuit character, along with the deep chocolate note that we all love. This stout is similar to a sweet or milk stout, although the lactose is substituted with a brown and Belgian candi sugar. Wow: Your cleared for takeoff!!!!
| Brewer: | R4 Brewery | Email: | r4brewery@yahoo.com | |||||
| URL: | http://www.myspace.com/r4brewery | |||||||
| Beer: | R4's Stratoliner Stout | Style: | Imperial Stout | |||||
| Type: | Extract w/grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 31 IBU | |||||
| OG: | 1.073 | FG: | 1.024 | |||||
| Alcohol: | 6.4% v/v (5.0% w/w) | |||||||
| Water: | Check your pH and mineral content to below 7.0 for this to be a good stout. | |||||||
| Grain: | 1.0 lb. Belgian biscuit 1.0 lb. British crystal 70-80L 1.0 lb. British chocolate 1.5 lb. Flaked oats |
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| Steep: | First you must roast the oats, spread out on a cookie sheet at 250° for 30 minutes or until a brown tint can be seen in the oats. Cool and steep with all grains at 165° for 20 minutes, and cool and steep at 150° for 5 minutes | |||||||
| Boil: | 60 minutes | SG 1.067 | 5.5 gallons | |||||
| 1 lb. Brown sugar .5 lb. Belgian candi sugar 6 lb. Dark malt extract |
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| Boil extract, bittering hops, and steep water for 45 minutes. Add brown sugar, cadi sugar, and whirlfoc tab(irish moss) last 15 minutes of boil. Add aroma hops last 5 minutes of boil. | ||||||||
| Hops: | 1.5 oz. Hallertauer (4.25% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) 1 oz. Willamette (5% AA, 15 min.) |
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| Yeast: | Wyeast #1084 Irish Ale Yeast. Optimum temperature: 62-72° F. or Danstar Windsor Ale Yeast. Optimum temperature: 64-70° F |
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| Log: | Primary Fermenter: 5-7 days at 70° secondary: 1 week at 70° / 2 weeks at 55° (for clarification)(optional) |
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| Carbonation: | 2.0 volumes | Dried Malt Extract: 5.80 oz. for 5.0 gallons @ 78°F | ||||||
| Mix Dme with 3 cups strong coffee and bring to a boil. Cool and add to bottling bucket and gently mix with beer. Bottle at room temperate and conditon for 7-10 days. Serve at cellar temperatures of 55-58° | ||||||||
| Tasting: | WOW!!! Everything I love in a stout! | |||||||
Recipe posted 07/05/08.
