BYO Samuel Adams Cream Stout

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Anyone else have a BYO subscription and looked at the Samuel Adams Cream Stout recipe.

It seems wrong (unless I'm reading it wrong).
They say it should be:
OG: 1.057
FG: 1.020
IBU: 28
SRM: 55
ABV: 4.9%

When I entered this in on brewtoad or beersmith at 65% efficiency, I get
OG: 1.058
FG: 1.017
IBU: 12
SRM: 42
ABV: 5.3%

The hop calcs in the recipe seem wrong to me...
 
Sam Adams Cream Stout - American Stout
Brewer Shadows69
Batch Size 5.500 gal Boil Size 6.750 gal
Boil Time 60.000 min Efficiency 70%
OG 1.057 FG 1.017
ABV 4.9% Bitterness
28.1 IBU (Tinseth)
Color 28.9 srm (Morey)
Calories (per 12 oz.) 189

Fermentables
Total grain: 13.750 lbName Type Amount
Briess - Pale Ale Malt Grain 9.750 lb
Briess - Wheat Malt, White Grain 1.500 lb
Caramel/Crystal Malt - 60L Grain 12.000 oz
Chocolate Malt (US) Grain 10.000 oz
Milk Sugar (Lactose) Sugar 10.000 oz
Briess - Roasted Barley Grain 8.000 oz

Hops
Name Alpha Amount Use Time Form IBU
Fuggles 4.5% 1.000 oz Boil 60.000 min
Kent Goldings 5.5% 1.000 oz Boil 60.000 min
Fuggles 4.5% 0.250 oz Boil 15.000 min

Yeast
WLP004 - Irish Ale Yeast Ale

Here's mine so far. Can't get the link you posted to work.
 
Think I forgot to publish it:
Samuel Adams Cream Stout

Fermentables:
  • 8lbs 2-Row Pale Malt (2L)
  • 1.5lbs White wheat mal (2L)
  • .9lbs caramel malt (60L)
  • .9lbs chocolate malt (350L)
  • .6lbs roasted barley (500L)
  • 4oz Weyermann Carafa I (350L)

Hops:
  • (60min) .7 AAU East Kent Goldings Pellet Hops (0.1oz/3g at 6.9% alpha)
  • (30min) 1.4 AAU East Kent Goldings Pellet Hops (0.2oz /6g at 6.9% alpha)
  • (30min) .6 AAU UK Fuggle pellet Hops (0.1oz/3g at 5.7% alpha)
  • (15min) 1.1 AAU UK Fuggle pellet hops (0.2oz/6g at 5.7% alpha)
  • (5min) 4.8 AAU East Kent Goldings Pellet Hops (0.7 oz/20g at 6.9% alpha)

0.5 tsp yeast nutrients (15min)

Yeast:
White Labs WLP001,
Wyeast 1056,
Safale US-05 Or
Lallemand BRY-97
 
I'm going to guess that your IBU is off because you entered 0.1 oz of EK goldings instead of 1 oz for the 60 minute hop addition
Perhaps check your 30 min addition too because 0.2 oz seems odd too
 
^^ types faster than me.

Other than the IBU's and SRM the OG and FG are pretty close. The 10 SRM difference beats me might be how brewtoad calculates it. I have a few BYO recipes stored in beersmith where BYO's hop schedule had to be changed to work with my equipment and the SRM was only 1-2 points off.
 
I'm going to guess that your IBU is off because you entered 0.1 oz of EK goldings instead of 1 oz for the 60 minute hop addition
Perhaps check your 30 min addition too because 0.2 oz seems odd too

No, that's how it is on the recipe from page 55.
its calling for 0.1oz/3g at 6.9% for a .7 AAU at the 60min.

but I agree, as the recipe says it should be a 28 IBU.

Yeah not to worried about the SRM, its the hops. I know this should be a sweet stout, but 14 IBU seems a little low to me. I thought it might be brewtoad, so I did beersmith and ibrewmaster.

if I do a .7oz of EK golding a 60min I should get the 28 IBU.
Guess I'll have to play with this recipe.
 
Has to be a misprint on the 60 mins. I come up with .95oz to get it in the 28 ibu range. 28 is where it should be.
 
This is mentioned on the website:
"Our version of an English sweet stout, our Cream Stout is sweeter and fuller bodied than a traditional Irish stout, which is drier and thinner with more roasted notes. Stouts are an extension of the 19thcentury porter style, originally called “extra stout porter beer.” Sweet or milk stouts were a creamy version that originally utilized lactose to create a mild sweetness. The lactose isn’t fermentable so it remains in the beer creating a “Milk Stout”."
Leads me to believe there is lactose in cream stout. I could be wrong though.
 
This is what I am settling on for tomorrow:
Sam Adams Cream Stout Version 3
Batch Size 5.500 gal
Boil Size 6.750 gal
Boil Time 60.000 min
Efficiency 75%
OG 1.056
FG 1.014
ABV 5.1%
Bitterness 28.1 IBU (Tinseth)
Color 29.5 srm (Morey)
Calories (per 12 oz.) 184

Fermentables
Total grain: 12.500 lbName Type Amount Mashed Late Yield Color
Briess - Pale Ale Malt Grain 8.750 lb Yes No 80% 3.5 srm
White Wheat Malt Grain 1.500 lb Yes No 86% 2.0 srm
Caramel/Crystal Malt - 60L Grain 9.000 oz Yes No 74% 60.0 srm
Chocolate Malt (US) Grain 9.000 oz Yes No 60% 350.0 srm
Milk Sugar (Lactose) Sugar 8.000 oz No No 76% 0.0 srm
Roasted Barley Grain 6.000 oz Yes No 55% 300.0 srm
Weyermann - Carafa I Grain 4.000 oz Yes No 70% 350.0 srm

Hops
Name Alpha Amount Use Time Form IBU
Fuggles 4.5% 1.000 oz Boil 60.000 min Pellet 12.1
Kent Goldings 5.5% 0.950 oz Boil 60.000 min Pellet 14.1
Kent Goldings 5.5% 0.250 oz Boil 15.000 min Pellet 1.8

Yeast
Name Type Form Amount Stage
WLP001 - California Ale Yeast Ale Liquid 2.367 tbsp Primary
 
yeah I thought the same thing, but this was BYO Magazines version. Didn't say in the article if they got any input from Samuel Adams directly. I also found in my searching to try and figure out the hops. Someone said Samuel Adams changed the recipe and added the Roasted Barely. (can't find the source now... so take that with a grain of salt).

did find another recipe posted here from 2008 that matches
https://www.homebrewtalk.com/f12/sam-adams-cream-stout-90287/

another that uses lactose
http://forums.morebeer.com/viewtopic.php?f=2&t=902

I have the ingredients for the one I have on brewtoad. I'll be brewing it in the next couple weeks in a small 2.5 batch. Just have to try something with the hops to get the 28 IBUs. Can't figure it out without brewing right? :D
 
I also found this:
the all-grain recipe in Beer Captured lists the grain bill as 72 percent British two-row pale malt, 11 percent malted wheat, 7 percent crystal 60L, 5.5 percent chocolate malt and 4.5 percent roast barley. Convert in a single infusion mash at 156 F for 90 minutes. The extract version calls for 1 lb. malto-dextrin per 5 gallons at the end of the boil; I would use 8 oz. in the all-grain version. The post-boil target O.G. is 1.054. Bitter with Goldings and Fuggles to 26 IBUs and add 1/4 oz. Goldings per 5 gallons in the last 15 minutes. The recommended yeast strain is Wyeast 1956.

In general, I think the Clone Brews and Beer Captured recipes are very good, though I have not brewed this one. There are also some questions about the Belgian recipes in the books, which is to be expected. I consider them a good starting point for recipe formulation and an excellent companion to Ray Daniels' Designing Great Beers, which is invaluable but does not have a single recipe.
154* Single Infusion, Double Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 13.44 qt of water at 170.1 F
 
Ok, I came up with this according to the video:

Sam Adams Cream Stout Version 4

Batch Size 5.500 gal
Boil Size 6.750 gal
Boil Time 60.000 min
Efficiency 75%
OG 1.056
FG 1.014
ABV 5.4%
Bitterness 28.8 IBU (Tinseth)
Color 31.1 srm (Morey)
Calories (per 12 oz.) 184

Fermentables
Total grain: 12.750 lbName Type Amount Mashed Late Yield Color
Briess - Pale Ale Malt Grain 9.000 lb Yes No 80% 3.5 srm
White Wheat Malt Grain 1.500 lb Yes No 86% 2.0 srm
Caramel/Crystal Malt - 60L Grain 9.000 oz Yes No 74% 60.0 srm
Chocolate Malt (US) Grain 9.000 oz Yes No 60% 350.0 srm
Roasted Barley Grain 8.000 oz Yes No 55% 300.0 srm
Barley, Flaked Grain 6.000 oz Yes No 70% 2.0 srm
Weyermann - Carafa I Grain 4.000 oz Yes No 70% 350.0 srm

Hops
Name Alpha Amount Use Time Form IBU
Fuggles 4.5% 1.000 oz Boil 60.000 min Pellet 12.1
Kent Goldings 5.5% 1.000 oz Boil 60.000 min Pellet 14.8
Kent Goldings 5.5% 0.250 oz Boil 15.000 min Pellet 1.8

Yeast
Name Type Form Amount Stage
WLP001 - California Ale Yeast Ale Liquid 2.367 tbsp Primary
 
Flaked Barley will give it nice Head retention. Also change the Kent Goldings back to .95oz to put the IBU at 28.0 on the money. :D
 
This is what the BYO says, which matches the video.

"Cool the wort down to slightly below fermentation temperature, about 65F. Aerate the wort, and pitch yeast. Ferment at 68F (20 C) for 1 week or until signs of fermentation have died down. Cool beer to 60 F and condition for an additional 1-2 weeks. Bottle keg and carbonate."

Yeah just checked my Kents, they are 7.1% alpha higher then the 6.9%. So I wont go up to .95 but close to, to account for the increase in alpha.
 
Mashing now with a few last min changes:
Sam Adams Cream Stout
Date 11/2/13
Batch Size 5.500 gal
Boil Size 6.750 gal
Boil Time 60.000 min
Efficiency 75%
OG 1.054
FG 1.014
ABV 5.3%
Bitterness 28.2 IBU (Tinseth)
Color 36.2 srm (Morey)
Calories (per 12 oz.) 179

Fermentables
Total grain: 12.375 lbName Type Amount Mashed Late Yield Color
Briess - Pale Ale Malt Grain 9.000 lb Yes No 80% 3.5 srm
White Wheat Malt Grain 1.500 lb Yes No 86% 2.0 srm
Briess - Black Barley Grain 9.000 oz Yes No 55% 500.0 srm
Caramel/Crystal Malt - 60L Grain 9.000 oz Yes No 74% 60.0 srm
Chocolate Malt (US) Grain 9.000 oz Yes No 60% 350.0 srm
Weyermann - Carafa II (Didn't have Carafa I)Grain 3.000 oz Yes No 70% 425.0 srm


Hops
Name Alpha Amount Use Time Form IBU
Fuggles 4.3% 0.850 oz Boil 60.000 min Pellet 10.0
Kent Goldings 7.2% 0.800 oz Boil 60.000 min Pellet 15.8
Kent Goldings 7.2% 0.250 oz Boil 15.000 min Pellet 2.4

Yeast
Name Type Form Amount Stage
WLP001 - California Ale Yeast Ale Liquid 2.367 tbsp Primary
 
I did it as a small batch (BIAB) 2.5 gallons
Scaled the water wrong, came out to about 3 gallons. Started with 3.8g (next time I need to use just a little less).

Fermentables:
  • 4lb Premium 2-Row Malt
  • 12 oz Wheat Malt, White
  • 7.2 oz Chocolate malt
  • 7.2 oz Caramel Malt 60L
  • 4.8 oz Roasted barley
  • 2.0 oz Carafa I

Hops:
  • .38oz East Kent Goldings 60min Alpha 7.2%
  • .16oz Fuggle 30min Alpha 5.3%
  • .1oz East Kent Golding 30min 7.2%
  • .1oz Fuggle 15min 5.3%
  • .34oz East Kent Golding 5min Alpha 7.2%

Extras:
  • Yeast Nutrient (Wyeast) .25 tbsp 15min (dissolved in warm water first)
  • Whirlfloc tablet (1/4 of one, last 15min of boil).

Yeast:
Safale US-05 .5g

Cooled down to 63 F, Did a whirlpool, let sit for 15min.
Pitched yeast.

OG: 1.054 (recipe was 1.057) I hit your recipe but missed mine :cross:
 
Never know it might turn out great. 1 week down at 68. On the second week at 55 and the third week to remain at that temp.
 
How is this coming shadows? I used to live in Beantown and had this at the brewery before they ever bottled it. One of the smoothest stouts I have ever had.
 
Still in the primary. I hope to get it in the keg today. So maybe shortly it will be on tap and ill report back on my findings.
 
Kegged....tasted a sample, first thought is the barley needs to be toned down. Its still "green" so maybe the barley will fade some. Its a good brew just hope the barley fades some as it ages.
 
Mines still in the Carboy. Planned on bottling this weekend.
But have had all kind of craziness with it. I had it at 1.022 for the finish at 61F. Seemed a little high as I was using US-05 and was planning around 1.017, so I moved it up to 70F for a week. checked again and still at 1.022. (Hoping no bottle bombs :) ).

I agree, I would lower the barley, tastes seems a little high but may calm out. Otherwise the samples taste fairly well.
 
Good to know chatters. I see you and shadows both used carafa but I didn't see it listed on the Sam Adams web page. How'd you come to that conclusion and how can Sam Adams claim the stout to be 80 SRMs. I can barely get to 40 when I put the recipe through brewers friend
 
I find Sam Adams website to be off on there SRM's. I make the Summer Ale and there SRM is off. I think they may use a different color scale. As far as using Carafa, I think that was what was posted in the BYO mag recipe one the first page of this post.
 
I used the recipe from BYO mag. The clone recipes in that edition they said came from the Samuel Adams brewers (which BYO answered in the following mag.). Because they even asked for the Fizzy Wigg recipe, but they wouldn't provide it. :)

So it would have came from Samuel Adams.

Also BYO recipes use 65% efficiency, so you have to scale your recipes to account for that.

also Giorgio, the SRM should be 55 not 80. As well Shadow had his own recipe he was tweaking, and I was going from the Magazine.
 
Good to know. I thought 80 was ridiculous and man, would I love to get that old fezziwigg recipe. That is the best bottle in the winter mixed pack IMO. Alright then, I guess this is my next recipe. Thanks for all the input!
 
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