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HOMEBREW Digest #5968
HOMEBREW Digest #5968 Mon 15 October 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
stout ("Darrell G. Leavitt")
Stout recipe ("Dunn, Scott C FLNR:EX")
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Date: Sat, 13 Oct 2012 07:19:54 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: stout
I would add real strong coffee, but when you bottle.
I hope that you are mashing the 2 row malt?
Darrell
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Date: Mon, 15 Oct 2012 08:18:18 -0700
From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca>
Subject: Stout recipe
Hello Joseph:
Here are some thoughts on your stout recipe:
Most traditional stouts use roasted barley rather than black or chocolate
malt. I would go with 1/2lb Roasted Barley. The 120L crystal will result in a
sweet finish on the brew if that is what you are after. The well known
commercial stout finishes fairly dry. For a nice creamy head I either do a
pre-mash cereal mash with crushed pot barely then add that to the main mash
or add Flaked Barley to the main mash (1/2lb).
Adding Chocolate flavour is a bit tricky. I have heard that Dutch chocolate
in the secondary works well.
For the Coffee flavour I would use a good strong Italian Espresso in the
secondary.
I hope this helps
Scott C. Dunn RPF
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End of HOMEBREW Digest #5968, 10/15/12
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