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Swedish Stout
This one is the first of many brewed for Sven's (aka the big swede)
groom's dinner.
| Brewer: | Jason Nelson | Email: | jj_nelson@yahoo.com | |||||
| Beer: | Swedish Stout | Style: | Irish Dry Stout | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 38 IBU | |||||
| OG: | 1.066 | FG: | 1.020 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | 1/2 tsp purchased "Burton" salts added to soft tap water for mash. 1/2 tsp added to sparge water |
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| Grain: | 5 lb. American 2-row .5 lb. American crystal 90L 1 lb. Dextrine malt (Cara-Pils) .25 lb. American chocolate 1 lb. Roasted barley 1 lb. Flaked barley |
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| Mash: | 65% efficiency | |||||||
| Held for 90 minutes between 150-160 F Raised to 170F & sparged w/ 15.5 qt. 170F water |
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| Boil: | 60 minutes | SG 1.055 | 6 gallons | |||||
| 3 lb. Amber dry malt extract | ||||||||
| Hops: | .5 oz. Kent Goldings (5.6% AA, 60 min.) 1 oz. Northern Brewer (8.6% AA, 60 min.) 1 oz. Willamette (aroma) |
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| Yeast: | Approx. 16 oz. Wyeast American Ale starter | |||||||
| Log: | Brewed 1/9/2000 Primary: 7 days @ 64F in glass Secondary: 11 days @ 64F in glass |
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| Carbonation: | Force carbonated in keg @ 15 psi @ 40F | |||||||
| Tasting: | 1/31/2000: Clean, smooth, dry yet creamy. Slight malt bitterness in finish. Pretty good balance. |
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Recipe posted 02/01/00.
