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Cream Stout
Got this recipe from Fred Bruce. Thank you very much. Fantastic recipe.
| Brewer: | Two TKE's Brew | Email: | rp_1122@hotmail.com | |||||
| Beer: | Cream Stout | Style: | Sweet Stout | |||||
| Type: | Extract w/grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.060 | FG: | 1.018 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| 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 |
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| Steep: | Steep at 155 degrees for 15 minutes. | |||||||
| Boil: | 60 minutes | SG 1.060 | 6 gallons | |||||
| 7 lb. Light dry malt extract | ||||||||
| Add Irish Moss to the last 15 minutes of the boil. | ||||||||
| Hops: | 2 oz. Fuggles (4.1% AA, 60 min.) | |||||||
| Yeast: | Wyeast London Ale (#1028) | |||||||
| Log: | Primary in plastic for 4 days. Rack to glass secondary for 17 days. Fermented at room temperature. | |||||||
| Carbonation: | 1 cup corn sugar and 1/2 lb. lactose. | |||||||
| Tasting: | Very smooth, chocolatey, and creamy. Jet black in color and delicious. | |||||||
Recipe posted 01/19/00.
