Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > All-Grain - Silver Medal 2012 Chicago Cup - Singing Boys Cream Stout

Reply
 
LinkBack Thread Tools
Old 11-30-2009, 11:30 PM   #1
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,769
Liked 937 Times on 665 Posts
Likes Given: 2007

Default All-Grain - Silver Medal 2012 Chicago Cup - Singing Boys Cream Stout

Recipe Type: All Grain
Yeast: Danstar Windsor
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.020
IBU: 34
Boiling Time (Minutes): 60
Color: dark, black
Primary Fermentation (# of Days & Temp): 14 days, 68 degrees
Secondary Fermentation (# of Days & Temp): 14 days, 68 degrees
Tasting Notes: Very dark, sweet, full-bodied, roasty - resembles a sweetened espresso

A different twist on the cream stout, using Munich malt as the base malt. This is a rich, full-bodied, malty, roasty and slightly sweet stout. This stout is well-balanced - nothing dominates or is too much. This is my favorite of all the stouts I've brewed, really great for a cold Chicago evening.

Ingredients
7.00 lb Munich Malt
2.00 lb Wheat Malt
1.00 lb Caramel/Crystal Malt - 60L
0.75 lb Roasted Barley (300.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.75 oz Simcoe [13.00 %] (60 min)
1.00 lb Milk Sugar (Lactose)
1 Pkgs Windsor (Danstar) Yeast-Ale

Other Info
Original Gravity: 1.050 SG
Final Gravity: 1.020
Alcohol by Vol: 3.9%
Bitterness: 34.4 IBU
Calories: 227 calories/pint
Color: 36.7 SRM
Mashed at 154 degrees, single infusion, batch sparge
Used organic malts and hops


Edit: the volume should have been 6 gallons, not 5, but in any case, adjust the grain bill to fit your process and volumes so that it hits around 1.050 OG.

Pappers_ is offline  
 
Reply With Quote Quick reply to this message
Old 11-30-2009, 11:58 PM   #2
JonK331
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Fremont, CA
Posts: 2,100
Liked 28 Times on 28 Posts
Likes Given: 6

Default


That recipe sounds awesome. I would like to brew something like that but would like it to come out a little dryer but still use the lactose. Would a highly attenuative yeast such as the Safales do the trick? Do you have any idea what the differences in gravities might be if the lactose were not included? Just wondering if it is possible to make a dryer stout and still use the lactose. Would a 150 degree mash do it?

__________________
JonK331 is offline  
 
Reply With Quote Quick reply to this message
Old 12-01-2009, 12:07 AM   #3
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,769
Liked 937 Times on 665 Posts
Likes Given: 2007

Default


Quote:
Originally Posted by JonK331 View Post
That recipe sounds awesome. I would like to brew something like that but would like it to come out a little dryer but still use the lactose. Would a highly attenuative yeast such as the Safales do the trick? Do you have any idea what the differences in gravities might be if the lactose were not included? Just wondering if it is possible to make a dryer stout and still use the lactose. Would a 150 degree mash do it?
I think you could do a lower mash or add less lactose. If you make it less sweet, I would consider backing off of the IBUs and the roastiness a little, also.

A different yeast is also a possibility - but I would think you would want to stay in the same general English ale family. The strain of yeast won't affect the lactose - lactose is a non-fermentable sugar.
Pappers_ is offline  
 
Reply With Quote Quick reply to this message
Old 12-03-2009, 09:06 PM   #4
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,769
Liked 937 Times on 665 Posts
Likes Given: 2007

Default


Someone asked for an extract version:

5.25 lb light dry malt extract
1.00 lb Milk Sugar (Lactose)

Steeping Grains
1.00 lb Caramel/Crystal Malt - 60L
0.75 lb Roasted Barley (300.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)

Hops
0.75 oz Simcoe [13.00 %] (60 min)

Yeast
1 Pkgs Windsor (Danstar) Yeast-Ale

Pappers_ is offline  
 
Reply With Quote Quick reply to this message
Old 06-08-2010, 10:23 PM   #6
JediJoel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Whittier, Ca
Posts: 179
Liked 4 Times on 4 Posts
Likes Given: 3

Default


A bit of a thread resurrection here...

How does the Munich fair in this brew? Doesn't make it too sweet does it? I love Munich and think it would be a great base grain but am wondering with the crystal and the lactose if things were too sweet. I'm constructing a sweet stout recipe with a lot on Munich.

__________________
JediJoel is offline  
 
Reply With Quote Quick reply to this message
Old 06-09-2010, 04:06 AM   #7
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,769
Liked 937 Times on 665 Posts
Likes Given: 2007

Default


It is a sweet stout, but I wouldn't describe the flavor attributed to the Munich as sweet. I think I would describe it as malty. Balance is the key in cream or sweet stouts, I think, between sweet, malt, bitter, and roasty. The final gravity of this batch is 1.020, so it's sweet.

__________________
http://www.singingboysbrewing.com

My wife's book "Uncovering Lives: Discovering One Immigrant Generation's Secrets and Lives of Forgiveness, Grace and Healing"
Pappers_ is offline  
 
Reply With Quote Quick reply to this message
Old 06-09-2010, 05:23 AM   #8
JediJoel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Whittier, Ca
Posts: 179
Liked 4 Times on 4 Posts
Likes Given: 3

Default


Thanks for the quick response. As you can tell I'm still developing a taste for different malts and their interaction with each other. I've also just begun constructing my own recipes. I really appreciate all the recipes you've contributed. I brewed your 95th Anniversary Ale shortly after you did and loved it!

__________________
JediJoel is offline  
 
Reply With Quote Quick reply to this message
Old 11-26-2010, 02:58 PM   #9
deanfootlong
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: san diego, ca
Posts: 38
Default


i think im going to brew this recipe this sat. anybody who has brewed this have any input on what they would change for next time?

__________________
deanfootlong is offline  
 
Reply With Quote Quick reply to this message
Old 11-26-2010, 10:58 PM   #10
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 11,769
Liked 937 Times on 665 Posts
Likes Given: 2007

Default


I've brewed this a number of times, and have a batch ready to bottle. This batch, I used the White Labs Edinburgh yeast instead of the Windsor and used Pacific Gem instead of Simcoe hops.

__________________
http://www.singingboysbrewing.com

My wife's book "Uncovering Lives: Discovering One Immigrant Generation's Secrets and Lives of Forgiveness, Grace and Healing"
Pappers_ is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Midnattssol IPA: Silver Medal 2013 Door County Competition Pappers_ India Pale Ale 10 06-11-2014 05:13 PM
Second Best Cream Ale (Silver Medal Winner) Herky21 Light Hybrid Beer 31 12-11-2013 01:02 PM
Slacker's Late-Hopped IPA (Silver Medal in Category) ApothecaryBrewing India Pale Ale 11 07-09-2013 08:52 PM
Well, I Guess Now We're Singing Boys Brewing and Cidery Pappers_ Cider Forum 2 06-08-2010 12:28 AM
All-Grain - Singing Boys Brewing Abundant Fields Witbier Pappers_ Belgian and French Ale 1 10-30-2009 12:35 AM