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Old 02-06-2013, 09:16 PM   #1
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Default TransAtlantic Stout

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.065
Final Gravity: 1.015
IBU: 39
Boiling Time (Minutes): 60
Color: 36
Primary Fermentation (# of Days & Temp): 28
Tasting Notes: Smooth, Rich, Roasty, Toasty, with Hops

After much research, and back-and-forth indecision, I settled on a recipe that is sort of a cross between a Foreign Extra Stout, and an American Stout. Trans-Atlantic, if you will. I was going for a sort of “grapefruit marmalade on toast” effect, and it came out really nice. The grapefruit effect is rather muted; I could add another ounce of Cascade at flameout next time, but it’s very good the way it is.

ETA: Google has just informed me that the name has been used before – several times in fact. Oh well.

9 lbs. 2-Row Pale
1 lb. Munich Malt 10L
2 lbs. Flaked Barley
12 oz. C120
12 oz. C60
8 oz. Crisp Roasted Barly 550L
8 oz. Briess Roasted Barley 300L

0.5 oz. Centennial 60 min.
0.5 oz. Centennial 30 min.
1.0 oz. Centennial 10 min.
1.0 oz. Cascade 5 min.

1 tsp. Yeast nutrient 10 min.

In my sample group testing, this stout scored very well among both hop heads and malt lovers. The 2# flaked gives it a nice body without being "chewy", as well as a dense creamy head. The roastiness is well established without being dusty or astringent. I am very happy with how it turned out.



"Anything worth doing, is worth doing slowly." ~~ Mae West

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Old 03-12-2013, 06:43 PM   #2
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picked up the ingredients yesterday for something scary similar, glad to know it worked well!

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