American Stout How dare you? - American Session Wheat Stout

[Miraculix]

This one is a very nice American Session Wheat Stout. Never heard of it before? American Session Wheat Stout? No?

...me neither.

So I think I invented it. It is very roasty with a firm bitterness (but not over the top teeth-melting bitterness) and nice piny and dank american hop charcter. On top, a really nice head which stays forever because of all the wheat . One of my favourite stouts so far. And the best is, you can have a few of them and still walk straigt because of the lower abv. This one is a winner.

Let me know if you brew it!


American Session Wheat Stout

Brew Method: BIAB
Boil Time: 30 min
Batch Size: 18 liters (fermentor volume)
Boil Gravity: 1.042
Efficiency: 81% (brew house)

STATS:
Original Gravity: 1.042
Final Gravity: 1.011
ABV (standard): 4.11%
IBU (tinseth): 34
SRM (morey): 30

FERMENTABLES:
1.4 kg - Pale Wheat (46.7%)
1kg - Maris Otter Pale (20%) (any pale malt should do)
0.4 kg - Blackswaen Black W (13.3%) (midnight wheat)
0.2 kg - Crystal Light - 45L (6.7%)

HOPS:
10 g - Centennial, Type: Pellet, AA: 9.5, Use: Boil for 30 min, IBU: 13
10 g - Chinook, Type: Pellet, AA: 11.6, Use: Boil for 30 min, IBU: 13
30 g - Chinook, Type: Leaf/Whole, AA: 11.6, Use: Whirlpool/hopstand for 30 min at 85 °C, IBU: 4
30 g - Centennial, Type: Leaf/Whole, AA: 9.5, Use: Whirlpool/hopstand for 30 min at 85 °C, IBU: 4

You can add 1.5-2.5 g of each of the hops per litre as dry hop. This would suit the beer very well.

MASH GUIDELINES:
1) Temperature, Temp: 56 C, Time: 15 min, Amount: 18 L, Protein rest
2) Temperature, Temp: 70 C, Time: 60 min, Amount: 18 L
3) Temperature, Temp: 77 C, Time: 15 min, Amount: 18 L, Mashout

If you do not feel that fancy, single infusion @ 68 C for about 60 minutes should also do the trick.

OTHER INGREDIENTS:
2 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
3 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash

Keep your water a bit minerally, more towards sulfate than chloride.

YEAST:
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Starter: No
Form: Dry
Attenuation (avg): 80%

Ferment at about 20C for 7 days.

 

[mashpaddled]

You might be the first to make an American version in that classic American craft version that stuffed extra C hops in the recipe. I might have to break your heart that you aren't the first to come up with a wheat stout. I have a recipe from All About Beer from like 2010 I've been meaning to brew ever since I found the recipe, but twelve years later it still hasn't made it in rotation.

 

[Miraculix]

You might be the first to make an American version in that classic American craft version that stuffed extra C hops in the recipe. I might have to break your heart that you aren't the first to come up with a wheat stout. I have a recipe from All About Beer from like 2010 I've been meaning to brew ever since I found the recipe, but twelve years later it still hasn't made it in rotation.

Nooooooooooooooo!!!!!!

...... Ok, then I am the first who sessionized it maybe? Or the first German who made one? So it might be the very first German-American-Session-from somebody-who-lived-five-years-in-UK-and-thinks-he-is-the-mighty-special-beer-inventor-Wheat-Stout.

This is final.

 

[BongoYodeler]

Nooooooooooooooo!!!!!!

...... Ok, then I am the first who sessionized it maybe? Or the first German who made one? So it might be the very first German-American-Session-from somebody-who-lived-five-years-in-UK-and-thinks-he-is-the-mighty-special-beer-inventor-Wheat-Stout.

This is final.

Well, you're the first person I've ever heard that's brewed this. So you've got that going for you.

 

[Kickass]

I’ll begin petitioning the BJCP. If there can be 25 different IPA’s, I don’t see why this can’t be a style.

 

[hout17]

Bookmarked! I might have to try this!

 

[Miraculix]

Bookmarked! I might have to try this!

Let me know how it goes!