Recipe: 005 sHam Adams Cream Stout (down economy version)
Style: Sweet Stout
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.050 SG
Estimated Color: 43.8 SRM
Estimated IBU: 30.6 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Amount Item Type % or IBU
3 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 45.16 %
2 lbs Light Dry Extract (8.0 SRM) Dry Extract 25.81 %
1 lbs Chocolate Malt (350.0 SRM) Grain 12.90 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.68 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 6.45 %
1.00 oz Williamette [4.50 %] (60 min) Hops 16.4 IBU
0.25 oz Goldings, East Kent [5.00 %] (60 min) Hops 4.6 IBU
0.50 oz Goldings, East Kent [5.00 %] (15 min) Hops 4.5 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 1Yeast-Ale
Mash Schedule: None
Total Grain Weight: 10.00 lb
Steep grains as desired (30-60 minutes)
Steeping pot - 1.5Gallons
Main pot - 4Gallons
1:16 Grains in to steep @ 165F
1:38 Main pot on
2:16 Dunked bag in main pot @165F four times, final temp of steep 135F. Added steepings and 2lbs of DME. Topped up to 5.75Gallons and turned on heat.
2:55 Boil start. Added hops.
3:40 Added hops, heat off, added 3.5lbs of DME.
3:45 Heat on and chiller in.
3:55 Heat off and chiller on.
4:25 Pitched yeast @ 72F after aeration of wort.
Ended up with 5.25Gallons in primary. SG measured as 1.060 @ 72F = 1.061!!!!
I originally wanted to make a clone of Sam Adams Cream Stout based on this recipe Sam Adams Cream Stout
but didn't really get close. The OP claims the ingredients match the commercial brew which is confirmed on the Sam Adams web site (obviously swapping in extract) but mine is not nearly as creamy; maybe skipping the Wheat DME did that.
Anywhoo, my intent for this batch was to run a cheap batch and I already had Light DME and all the hops I used so I went with the tweaked version.
My yeast was harvested from my Nut Brown Ale, again an attempt to keep my cost down. While not like the original it's a great beer. You might even prefer it if you find the sweetness of the original too cloying.
My FG was a full 11 points above BeerSmith's prediction as were all my "Extract and Grains" batches. I think the extra was from the grains.
I had no temperature control for fermentation, only water bath, so my secondary ended up being at 60F. I completed my 38DD fermentation cabinet and threw it in there for an extra week after becoming paranoid I'd stalled the yeast. A 2 week secondary is probably fine.
I have an AG version in Secondary right now, but with some tweaks to the recipe to try and get something akin to the original. I hope it works 'cos there's not much of my first one left!!!!!!