mrgrimm101
Well-Known Member
**I just brewed this yesterday, so once it is done I will reply with tasting notes and impressions. This is my first stout. I am shooting for a FG of 1.017-1.019
This is a variation on a recipe that I got from BYO.com on their American Stout profile. I increased the amounts of grain, extract, and hops slightly and I changed the bittering hops from Horizon to Columbus.
I am calling it Summoner Stout.
Ingredients:
9 lbs Light LME
1 lbs Black Patent Barley
12 oz Crystal 60L (Recipe called for 40L but my LHBS ran out)
12 oz US Chocolate Malt
4 oz Wheat DME
1.5 oz Columbus hop pellets (60 min)
1.0 oz Centennial hop pellets (5 min)
0.5 oz Columbus hop pellets (5 min)
1 tbs Irish Moss (15 min)
1.5 packets of rehydrated Safale US-05
Method
-Steep the grains in muslin bags (I used 3) for 30 min at 170F in 2.5 gallons of water.
-Stir in the extract and add water for a preboil volume of 4 gallons.
-Bring it to a boil and wait until just after the hot break.
-Start the 60 minute timer and stir in the bittering hops (1.5 oz of Columbus)
-Stir occasionally.
-At 15 minutes add the Irish Moss.
-At 5 minutes add the 0.5 oz of Columbus and 1 oz of Centennial hops.
-Remove from heat and chill to about 70F (I use an ice bath in a sink)
-Rehydrate the yeast.
-Rack from kettle to primary, using autosiphon and a stainless steel strainer to remove excesss trub/hop material.
-Add water to get it to 5 gallons (I had about 3.5 gallons in the fermenter before I added water).
-Take a sample for hydrometer reading
-Pitch yeast, attach lid and airlock
*Notes*
I added the 0.5 oz of Columbus hops at 5 min because I had them leftover from the bittering addition, and I am a hophead so I wanted to see what kind of flavor they can add to this stout. I was hoping for a beer that is bittersweet, smooth yet complex, with hints of roasty chocolate, and a good mouthfeel. I know it probably would have been more roasty if I had used roasted barley, but I'm curious to see what the black patent will do.
The recipe didn't call for any wheat DME to be added, but I had some leftover from a previous brew and added it in the hopes that it would help with head retention and hopefully thicken it up for a better mouthfeel.
I was shooting for an OG of about 1.076, but ended up with about 1.074. Hopefully with an FG of ~1.018 I'll get an ABV of about 7%
This is a variation on a recipe that I got from BYO.com on their American Stout profile. I increased the amounts of grain, extract, and hops slightly and I changed the bittering hops from Horizon to Columbus.
I am calling it Summoner Stout.
Ingredients:
9 lbs Light LME
1 lbs Black Patent Barley
12 oz Crystal 60L (Recipe called for 40L but my LHBS ran out)
12 oz US Chocolate Malt
4 oz Wheat DME
1.5 oz Columbus hop pellets (60 min)
1.0 oz Centennial hop pellets (5 min)
0.5 oz Columbus hop pellets (5 min)
1 tbs Irish Moss (15 min)
1.5 packets of rehydrated Safale US-05
Method
-Steep the grains in muslin bags (I used 3) for 30 min at 170F in 2.5 gallons of water.
-Stir in the extract and add water for a preboil volume of 4 gallons.
-Bring it to a boil and wait until just after the hot break.
-Start the 60 minute timer and stir in the bittering hops (1.5 oz of Columbus)
-Stir occasionally.
-At 15 minutes add the Irish Moss.
-At 5 minutes add the 0.5 oz of Columbus and 1 oz of Centennial hops.
-Remove from heat and chill to about 70F (I use an ice bath in a sink)
-Rehydrate the yeast.
-Rack from kettle to primary, using autosiphon and a stainless steel strainer to remove excesss trub/hop material.
-Add water to get it to 5 gallons (I had about 3.5 gallons in the fermenter before I added water).
-Take a sample for hydrometer reading
-Pitch yeast, attach lid and airlock
*Notes*
I added the 0.5 oz of Columbus hops at 5 min because I had them leftover from the bittering addition, and I am a hophead so I wanted to see what kind of flavor they can add to this stout. I was hoping for a beer that is bittersweet, smooth yet complex, with hints of roasty chocolate, and a good mouthfeel. I know it probably would have been more roasty if I had used roasted barley, but I'm curious to see what the black patent will do.
The recipe didn't call for any wheat DME to be added, but I had some leftover from a previous brew and added it in the hopes that it would help with head retention and hopefully thicken it up for a better mouthfeel.
I was shooting for an OG of about 1.076, but ended up with about 1.074. Hopefully with an FG of ~1.018 I'll get an ABV of about 7%
