Backburn American Stout

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tborgman

Member
Joined
Jan 20, 2009
Messages
12
Reaction score
2
Location
Denver, CO
Recipe Type
All Grain
Yeast
White Labs Irish Ale
Batch Size (Gallons)
4
Original Gravity
1.054
Final Gravity
1.020
Boiling Time (Minutes)
60
IBU
38
Color
39 SRM
Primary Fermentation (# of Days & Temp)
14 days @ 70 degrees
Tasting Notes
A nice american stout with a slightly sweet/floral finish (good balance with malt)
BackBurn American Stout (named after what I love to do on fires:)

Grain Bill:
American 2-Row- 7 lbs
Cara-pils- 1 lb
Roasted Barley- 12 oz
Flaked Barley- 1 lb
Chocolate malt- 8oz
Special B- 8oz
CarafaII- 4oz


Mash Schedule
mash for one hour at 156-157 and sparge to collect enough water for preboil- I only boiled with 5 gallons to make a 4 gallon batch as my other fermenters were in use

Boil
60 minutes total
Hop additions:
1st addition at 0 minutes- 1.5 oz of Kent Golding
2nd addition at 45 minutes- .5oz Kent Golding
- .5oz cascade
3rd addition at flameout- .5 oz cascade

Yeast
White Labs Irish Ale Yeast (WL004)

This stout ended up quite nicely with a good balance of roasted/malt flavors that doesn't overpower. I think it would be a nice base stout recipe to add additions of other flavors (especially some chocolate) or to tweak into an oatmeal or other variety of stout.
 
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