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Cream Stout

Brewer: Jellyroll''s bathwater Email: manitowinds@sbcglobal.net
Beer: Cream Stout Style: Sweet Stout
Type: Extract w/grain Size: 5 gallons
Color:
268 HCU
Bitterness: 18 IBU
OG: 1.099 FG: 1.020
Alcohol: 10.1% v/v (8.0% w/w)
Grain: 1.34 lb. American crystal 20L
0.67 lb. Dextrine malt (Cara-Pils)
0.67 lb. American chocolate
5.4 oz. American black patent
1.68 lb. Roasted barley
1.00 lb. Flaked oats
Steep: Steep at 155 degrees for 15 minutes.
Boil: 60 minutes SG 1.082 6 gallons
9.38 lb. Light dry malt extract
Add Irish Moss to the last 15 minutes of the boil.
Hops: 2.00 oz. Willamette (5% AA, 30 min.)
2.00 oz. Cascade (aroma)
Yeast: Wyeast London Ale (#1028)
Log: Primary in plastic for 4 days. Rack to glass secondary for 17 days. Fermented at room temperature.
Carbonation: 2.0 volumes Corn Sugar: 3.13 oz. for 5.0 gallons @ 70°F
1 cup corn sugar and 1/2 lb. lactose.
Tasting: Very smooth, chocolatey, and creamy. Jet black in color and delicious.

Recipe posted 07/25/07.