GrowleyMonster
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- Joined
- Sep 28, 2019
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I usually would rather drink my beer than talk about it, but people always ask me what kind of beer it is, so I want to know what style of beer this most closely resembles. This is in the fermenter right now.
Mash
BIAB 6 gallons 148-146° 60 minutes
10lb Viking pale 2 row
1 lb Briess chocolate 350L
1 lb Viking Cookie Malt 20L
3 lb Quaker Quick Oats
Drain bag, squeeze. Sparge with 1-1/2 gallons hot water. Squeeze very dry.
Boil
2 oz Czech Sasz pellets for 60 minute boil, just using up something that has been in the freezer a while that i want to get rid of. Next several batches will each get one ounce Sterling for half hour.
1 lb Lactose added near end of boil
Chill
to 80F with immersion coil
Ferment
Transfer to a Big Mouth Bubbler
Yeast: 1 quart starter from last batch trub, derived from BE-256 and HotHead. I pitched the whole starter, both solid and liquid component.
SG by Tilt was 1.078
Batch volume in the Big Mouth Bubbler is 5.75 gallons, with the biggish starter.
Brewer's Friend recipe calculator predicts:
OG 1.078 FG 1.019 ABV 7.78% IBU 9.97 SRM 27.76
This is similar to what I have been brewing for quite a while now except for the addition of the Viking Cookie Malt and the Lactose. The Lactose in particular is for creaminess and a hint of residual sweetness. I expect color to be quite dark and head to be very heavy and definitely well along between beige and tan in color. Previous batches have given me that color and head, with only about 5psi of CO2 required to put a great head on the glass.
I notice that most stouts seem to be around 4.5% to 5% ABV, something like that. My beers have been running about 7.5% ABV. So what do I call this, when people ask? Is this still a Stout, and with the lactose added, is it now a Milk Stout? Milk Porter? Imperial Cream Ale?
Mash
BIAB 6 gallons 148-146° 60 minutes
10lb Viking pale 2 row
1 lb Briess chocolate 350L
1 lb Viking Cookie Malt 20L
3 lb Quaker Quick Oats
Drain bag, squeeze. Sparge with 1-1/2 gallons hot water. Squeeze very dry.
Boil
2 oz Czech Sasz pellets for 60 minute boil, just using up something that has been in the freezer a while that i want to get rid of. Next several batches will each get one ounce Sterling for half hour.
1 lb Lactose added near end of boil
Chill
to 80F with immersion coil
Ferment
Transfer to a Big Mouth Bubbler
Yeast: 1 quart starter from last batch trub, derived from BE-256 and HotHead. I pitched the whole starter, both solid and liquid component.
SG by Tilt was 1.078
Batch volume in the Big Mouth Bubbler is 5.75 gallons, with the biggish starter.
Brewer's Friend recipe calculator predicts:
OG 1.078 FG 1.019 ABV 7.78% IBU 9.97 SRM 27.76
This is similar to what I have been brewing for quite a while now except for the addition of the Viking Cookie Malt and the Lactose. The Lactose in particular is for creaminess and a hint of residual sweetness. I expect color to be quite dark and head to be very heavy and definitely well along between beige and tan in color. Previous batches have given me that color and head, with only about 5psi of CO2 required to put a great head on the glass.
I notice that most stouts seem to be around 4.5% to 5% ABV, something like that. My beers have been running about 7.5% ABV. So what do I call this, when people ask? Is this still a Stout, and with the lactose added, is it now a Milk Stout? Milk Porter? Imperial Cream Ale?