Sweet Stout Deception Cream Stout

[Absolut_Ninja]

do you shop at american brewmaster or online? i want to try this one soon even though it will warm up when its done. tis my way.

 

[NCBeernut]

do you shop at american brewmaster or online? i want to try this one soon even though it will warm up when its done. tis my way.

I buy my hops at hops direct. Everything else I get from American Brewmaster.

 

[mugglesport]

I bottled this yesterday (after 3 weeks in primary). I had a FG of 1.022. Wasn't as sugary sweet as I had expected...much better balanced. Reminds me a bit of Left Hand's Milk Stout. I can definitely taste coffee, but not chocolate (maybe this will come out as it ages).

At any rate, I think this is going to be one of my best brews so far...thanks a ton for the recipe and I'll post some tasting notes in a few months!

 

[NCBeernut]

You are very welcome! Yeah, the chocolate and roastiness come out over the course of a month or so as it conditions, with the coffee most prominent at first. Left Hand uses more lactose, but yeah, fairly similar. 1.022 sounds right on! It is weird how it finishes so high, yet doesn't seem cloying. I guess the lactose just has that effect or something - this was my first time using it.

Also for your Simple APA, I suggest a Mirror Pond clone. I have one that is a week into primary and it is damn good. PM me if you want a recipe.

 

[jeremysavoy]

I buy my hops at hops direct. Everything else I get from American Brewmaster.

Ditto !!!!

 

[jeremysavoy]

I finally kegged this last night, I brewed it back on 11/15 (see my post earlier in this thread) and did a PM with changes to the yeast (1084) and hop schedule (.85oz of whole leaf Galena at FWH), and Marris Otter as the base grain. I let this sit in the primary the entire time, never moved it to secondary.

After I put the keg on gas, I poured a bit into a pint to get the air out of the beer line and also to get a little taste of it ... quite simply, this is the best beer that I've ever brewed - and it was completely flat and warm! My wife and mother-in-law both tasted it and they concurred as well, this is an excellent beer.

It is extremely smooth and yet somewhat robust in flavor .... we were actually drinking Turbo Dog last night, and when we sampled this stout we noted that it actually resembled the taste of Turbo Dog but smoother ... kind of ended up somewhere in between the spectrum of Turbo Dog and Guinness

If it tastes just as good once its carbed and cooled I can tell you right now that I will keep this on tap year round --- thanks NCBeernut !!!

 

[NCBeernut]

Awesome! Now for the hard part - not letting the keg go dry right away. I think I might try it with 1084 next time.

 

[jeremysavoy]

Awesome! Now for the hard part - not letting the keg go dry right away. I think I might try it with 1084 next time.

Roger that! I've got a plan though, I have several spare kegs and plan to start a pipeline of this stout .... one keg on tap, one near ready to be on tap for when I kick this keg, and one just started to age, keep that rolling through ... that should keep my tap flowing !!!

 

[tincob]

NCBeernut,

Would you be able to scale the extract recipe down to a 4 gallon batch for me? Sorry but I'm a noob and I don't have any brewing software at the moment.

I just purchased a 5 gallon carboy that I was planning to use as a secondary. However, I would like to show my boys the fermenting process (I currently use an ale pail - which doesn't have the same viewing fun factor) so I was thinking about using the 5 gallon as the fermenter.

So, I'm thinking I'll need a 4 gallon batch to avoid too much blow-off.

And if I plan on bottling, do you think 4 ozs priming sugar would be sufficient?

Thanks in advance.

 

[Hermit]

NCBeernut,

Would you be able to scale the extract recipe down to a 4 gallon batch for me? Sorry but I'm a noob and I don't have any brewing software at the moment.

I just purchased a 5 gallon carboy that I was planning to use as a secondary. However, I would like to show my boys the fermenting process (I currently use an ale pail - which doesn't have the same viewing fun factor) so I was thinking about using the 5 gallon as the fermenter.

So, I'm thinking I'll need a 4 gallon batch to avoid too much blow-off.

And if I plan on bottling, do you think 4 ozs priming sugar would be sufficient?

Thanks in advance.

http://sourceforge.net/projects/brewtarget/

It is free and the author is a member of this forum. Enjoy. :rockin:

 

[NCBeernut]

Yeah. No problem. 4 gallons:

3.6 lb Amber dry extract
1.2 lb Wheat dry extract
0.6 lb Crystal 60L
0.6 lb Chocolate malt
0.4 lb Roasted Barley
0.53 oz Magnum (13.4%) 60 minutes
0.4 lb Lactose

You could just round some of these numbers if you want. For example a half pound of lactose instead of 0.4 would be completely fine. Using a full 4 lb of Amber extract would be fine, etc. I would definitely use 3oz instead of 4oz of priming sugar though. This style of beer definitely works better with a moderate level of carbonation. Happy brewing.

Edit: Damn you guys are fast. Looks like somebody already beat me to it.

 

[BigB]

After reading through this thread again yesterday, I couldn't help but pop the lid on my batch. My OG was 1.066 and today I measured 1.026. Thats only 59% attenuation, a tad low for the 1028 strain. But it has also only been in the primary for 3 weeks. I wasn't planning on bottling anyway, so I swirled it up a bit and will leave it until next Sunday. Hopefully it comes down a few more points. I did however take a taste. It was exactly how the OP described the flavor... Boy I can barely stand waiting another 5 weeks or so to have a cold and carbonated one. One other thing I decided to do is to try one of Revvy's suggested techniques and save at least a few bottles for at least 6 months and try one every month to see how the flavor develops.

 

[tincob]

Hermit, BigB, and NCBeernut - my thanks.

It may take me a month or so before I brew this but I'll definitely report back.

 

[jeremysavoy]

So, I'm thinking I'll need a 4 gallon batch to avoid too much blow-off.

You could always set up a blowoff hose from the carboy into the ale pale, instead of using an air lock in a bung.

For what it's worth ... I didn't have much krausen with this stout at all and did not need a blowoff tube, granted I was using a 6G carboy, but the level of the wort did not really rise at all .... your mileage may vary

 

[Hermit]

You could always set up a blowoff hose from the carboy into the ale pale, instead of using an air lock in a bung.

For what it's worth ... I didn't have much krausen with this stout at all and did not need a blowoff tube, granted I was using a 6G carboy, but the level of the wort did not really rise at all .... your mileage may vary

What yeast did you use?

 

[jeremysavoy]

What yeast did you use?

I used 1084 Irish Ale yeast ...

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=6

 

[BigB]

For what it's worth ... I didn't have much krausen with this stout at all and did not need a blowoff tube, granted I was using a 6G carboy, but the level of the wort did not really rise at all .... your mileage may vary

Come to think of it, my fermentation was also pretty tame compared to other beers I've done. I used the 1028 London Ale yeast.

 

[tincob]

If I could do 5 gallons in a 5 gallon carboy with a blow off tube without too much beer loss, that would net me more beers for the same effort.

If the experienced consensus is mild fermentation, it might work.

 

[jeremysavoy]

If I could do 5 gallons in a 5 gallon carboy with a blow off tube without too much beer loss, that would net me more beers for the same effort.

If the experienced consensus is mild fermentation, it might work.

Go for it .... fermentation was mild with 1084 at a near constant 63 degrees.

 

[worth]

I just bought the ingredients and look forward to trying this for my third ever brew. Quick question, they didn't have the caramel/crystal malt, so I got medium crystal malt and cara-rye malt, and was considering adding them 1/2 and 1/2. Is this a bad idea? If so, I will look elsewhere for the carmel/crystal malt. Thanks

 

[BigB]

I just bought the ingredients and look forward to trying this for my third ever brew. Quick question, they didn't have the caramel/crystal malt, so I got medium crystal malt and cara-rye malt, and was considering adding them 1/2 and 1/2. Is this a bad idea? If so, I will look elsewhere for the carmel/crystal malt. Thanks

I'm no expert by far, but as I recall, the medium crystal is the same thing as the caramel, just its from the UK. As far as the cara rye, I would think that would throw off the flavor due to the distinct rye flavor.

 

[worth]

Thanks. I actually ordered a caramel crystal b/c I got concerned, so I will just save the other two for batch four if possible. Thanks for your help. P

 

[jeremysavoy]

Just thought I would share some pics of this stout in action. Just click the left and right arrow to go through all 4 photos ...

http://picasaweb.google.com/jeremysavoy/Beer#5425990059014257666

 

[NCBeernut]

Thanks for the pics. I still haven't taken any. Looks even nicer on draft.

 

[tincob]

I just ordered the ingredients for the 4 gallon batch!

I have some washed Wyeast American Ale 1056 so I'm going to create a starter with that.

I have a question regarding the DME addition. If I'm doing a full volume boil, should I add at the beginning of the 60 min boil or do you guys do a late extract addition at 10 mins or so?

Oh, one more question, just steep the grains or should I also sparge?

 

[NCBeernut]

I just ordered the ingredients for the 4 gallon batch!

I have some washed Wyeast American Ale 1056 so I'm going to create a starter with that.

I have a question regarding the DME addition. If I'm doing a full volume boil, should I add at the beginning of the 60 min boil or do you guys do a late extract addition at 10 mins or so?

Oh, one more question, just steep the grains or should I also sparge?

Add the DME at the beginning...that is what I did and the calculations are assuming a full 60 minutes for the DME. The two purposes of late additions are to decrease wort darkening and increasing hop utilization...you do not want either of these things for this beer, given it is supposed to be a dark beer with low bitterness. Just steep the grains. No need to sparge.

 

[worth]

I am gearing up for the extract version. How long and at what temperature should I steep the grains?

 

[NCBeernut]

Anywhere from 150-155 is a good target temp. 30 minutes. Happy brewing.

 

[worth]

Thanks again. The pics of the final product have got me very excited. Hoping to prew Saturday, ferment 1 month, bottle and drink on St. Patty's Day. Will let y'all know how it turns out

 

[Danbreeze]

Thanks for the recipe NCBeernut! I have only brewed a stout once before and it turned out to be too dry similar to Guiness (which I am not fond of) so I have not made another since. I enjoyed Duck-Rabbit milk stout when I sampled it so I am looking forword to trying this!!