Very light colered stout.

[Iceman52]

I can't seem to find or it does not seem that no one has an idea of a beer we had in Cincinnati called Sir Edward Stout made buy the Hudepohl-Schoenling Brewing Co. So I am kind of looking to see if I can maybe make it with an extract. I have no ides if it can be done. The stout was very creamy with a creamy head not real bitter about a medium to a light hop taste. It was a very light brown or amber you could just see the color, it was a 5% beer. actually had a very light sweet state. Any suggestion.
Thanks

 

[McGarnigle]

With extract, you'd start with light extract and add specialty grains. The problem is the sorts of grains that make it a stout (roasted barley, chocolate malt, black patent) add darkness as well. You could use caramel malts and a few others, but how would you get roastiness without darkness? I don't know.

Hudepohl is a very old regional brewery. I'm wondering whether this beer was truly a stout.

ADD: bit of googling suggests it was Schoenling Sir Edward Stout. Someone wrote that it was "stout" in the sense of being stronger in alcohol, but an actual (dark) stout. I don't know myself.

 

[Stillraining]

I agree..you can call any beer anything you like, doesn't make it so however.
What your describing doesn't sound like a stout to me...or anything I would call a stout anyway...Stouts traditionally have to be dark or they are called something else.
Porters on the other hand have a much broader color range and could fit the bill of what your describing.

Adding your light extract toward the end of the boil with a partial mash of some mouth-feel grains such as Carilpis or wheat or oat malts might get you in the ball park of what your after.

Was the beer clear or cloudy?

 

[Iceman52]

The beer was clear with a light tint of brown. I am also kind of wondering if it was a real stout also or just a good sounding name they came up with. Most likely that. It was still a good beer one of the better ones you could find in Cincinnati at the time.