Cream Stout (2nd Place 2011 HBT Competition Category 12,13) - Home Brew Forums
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Old 04-15-2011, 04:11 AM   #1
HokieHomeBrew
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Jun 2010
Blacksburg, Virginia
Posts: 161
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Recipe Type: All Grain   
Yeast: WYEAST NB NeoBrittania   
Yeast Starter: No   
Batch Size (Gallons): 5.00   
Original Gravity: 1.058   
Final Gravity: 1.023   
IBU: 26.1   
Boiling Time (Minutes): 60   
Color: 37.9   
Primary Fermentation (# of Days & Temp): 7 @ 68F   
Secondary Fermentation (# of Days & Temp): 14 @ 68F   
Tasting Notes: Great color and head retention. Perfect for the nitro tap. Nice smooth taste with s   

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 73.17 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.88 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 4.88 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.88 %
0.25 lb Carafa III (525.0 SRM) Grain 2.44 %
1.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 14.8 IBU
1.00 oz Goldings, East Kent [4.50 %] (30 min) Hops 11.4 IBU
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 9.76 %
1 Pkgs NB NeoBritannia (Wyeast Labs) Yeast-Ale



Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG
Measured Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 5.37 %
Actual Alcohol by Vol: 4.57 %
Bitterness: 26.1 IBU Calories: 265 cal/pint
Est Color: 37.9 SRM Color: Color



 
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Old 10-12-2012, 06:49 AM   #2
Capecodwhale
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Jan 2011
Harwich, MA
Posts: 15
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HokieHomeBrew,
Have you brewed this again? Changed anything? Could you give any tasting notes, if you can remember?



 
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Old 10-15-2012, 05:27 PM   #3
mttfrog13
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Jul 2012
Philadelphia, PA
Posts: 78
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I happened to be brewing something very close to his recipe this weekend. I've never made a stout so i wanted to go light on the chocolate and roasted barley and be able to scale up if I need to. If I feel it's too light on the roastiness, I will likely brew Hokie's recipe next time, but a partial mash. Hopefully northernbrewer gets their maris otter LME back in stock soon.

Brew Method: Partial Mash
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 3 gallons
Estimated Efficiency: 65%

ESTIMATED STATS:
Original Gravity: 1.055
Final Gravity: 1.015
ABV (standard): 5.22%
IBU (tinseth): 28.68
SRM (morey): 36.98

FERMENTABLES:
3 lb - Dry Malt Extract - Light - (late addition) (33.3%)
2.5 lb - Pale 2-Row (27.8%)
1 lb - Milk Sugar - (late addition) (11.1%)
0.5 lb - Flaked Barley (5.6%)
0.5 lb - English Crystal 60L (5.6%)
0.5 lb - Pale Chocolate 180L (5.6%)
0.5 lb - American Roasted Barley 300L (5.6%)
0.5 lb - De-Husked Caraf III 450L (5.6%)

HOPS:
0.5 oz - Willamette (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Kent Goldings (AA 5) for 60 min, Type: Leaf/Whole, Use: Boil

MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min, Amount: 6.25 qt
2) Sparge, Temp: 170 F, Time: 0 min, Amount: 6.25 qt

OTHER INGREDIENTS:
1 tablet - Whirlfloc, Time: 10 min, Type: Other, Use: Boil

YEAST:
Fermentis / Safale - Safale - English Ale Yeast S-04

PRIMING:
Method: Corn Sugar (dextrose)
Amount: 3.5 oz
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Old 11-05-2012, 05:38 PM   #4
HokieHomeBrew
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Jun 2010
Blacksburg, Virginia
Posts: 161
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Yes, actually I just brewed it again a few weeks ago. Have it on nitro tap right now. The only thing I changed was reduced the roasted barley to 0.25 lb because I thought the original version was a little too roasty. Other than that, I have brewed this recipe 4 times and it comes out delicious every time! Let me know how it goes if you brew it!

 
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Old 11-08-2012, 06:03 AM   #5
Capecodwhale
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Jan 2011
Harwich, MA
Posts: 15
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I plan on it, when I finally get a chance. Have you substituted with any other yeasts? I am not familiar with your choice.
Also, have you brewed it without the lactose? The reason I ask, is I brewed a milk stout with lactose and it was good but had a slight sour note to it, which I attributed to the lactose.

 
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Old 11-14-2012, 03:58 PM   #6
HokieHomeBrew
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Jun 2010
Blacksburg, Virginia
Posts: 161
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I have brewed it with other yeasts. The yeast I used you can only get from northern brewer. it is their proprietary english strain. i have brewed with london ale and british ale. both came out good. my guess is any good english strain would work just find. i have also used ringwood. never brewed it without the lactose. it wouldn't be a cream stout afterall . I have not gotten any sour notes so maybe you had old lactose or somethign?

 
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Old 11-16-2012, 02:55 AM   #7
mgortel
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May 2010
Stewartstown, PA
Posts: 871
Liked 49 Times on 38 Posts


Looks tasty! I will have to try this one......

Am I correct in assuming you did a yeast starter for this?
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Old 11-19-2012, 08:21 PM   #8
HokieHomeBrew
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Jun 2010
Blacksburg, Virginia
Posts: 161
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I actually did not. Probably would make it even better if I did! Haha. Let me know how it turns out.

 
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Old 11-20-2012, 02:20 AM   #9
FastAndy
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Nov 2010
Denver, CO
Posts: 1,131
Liked 173 Times on 135 Posts


i made this on saturday, followed your recipe but added a half pound of oats because i love the mouth feel you get from oats. It looked awesome in the kettle, i ended up at 1.056 so we'll see how it goes. Fermentation took off and was really churning for two days.

Cheers

 
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Old 11-29-2012, 07:11 PM   #10
HokieHomeBrew
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Jun 2010
Blacksburg, Virginia
Posts: 161
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You gotta let me know how it comes out with tthe oats. Cheers.



 
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