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.
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
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?
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.
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.
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.
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!
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.
All-Grain - Singing Boys Cream Stout
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