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R4's Stratoliner Stout

Flying high above the rest, this stratoliner will carry you to a new height of appreciating stouts. A traditional stout with a "creamy" biscuit character, along with the deep chocolate note that we all love. This stout is similar to a sweet or milk stout, although the lactose is substituted with a brown and Belgian candi sugar. Wow: Your cleared for takeoff!!!!

Brewer: R4 Brewery Email: r4brewery@yahoo.com
URL: http://www.myspace.com/r4brewery
Beer: R4's Stratoliner Stout Style: Imperial Stout
Type: Extract w/grain Size: 5.0 gallons
Color:
166 HCU (~50 SRM)
Bitterness: 31 IBU
OG: 1.073 FG: 1.024
Alcohol: 6.4% v/v (5.0% w/w)
Water: Check your pH and mineral content to below 7.0 for this to be a good stout.
Grain: 1.0 lb. Belgian biscuit
1.0 lb. British crystal 70-80L
1.0 lb. British chocolate
1.5 lb. Flaked oats
Steep: First you must roast the oats, spread out on a cookie sheet at 250° for 30 minutes or until a brown tint can be seen in the oats. Cool and steep with all grains at 165° for 20 minutes, and cool and steep at 150° for 5 minutes
Boil: 60 minutes SG 1.067 5.5 gallons
1 lb. Brown sugar
.5 lb. Belgian candi sugar
6 lb. Dark malt extract
Boil extract, bittering hops, and steep water for 45 minutes. Add brown sugar, cadi sugar, and whirlfoc tab(irish moss) last 15 minutes of boil. Add aroma hops last 5 minutes of boil.
Hops: 1.5 oz. Hallertauer (4.25% AA, 60 min.)
.5 oz. Hallertauer (4.25% AA, 30 min.)
1 oz. Willamette (5% AA, 15 min.)
Yeast: Wyeast #1084 Irish Ale Yeast. Optimum temperature: 62-72° F. or
Danstar Windsor Ale Yeast. Optimum temperature: 64-70° F
Log: Primary Fermenter: 5-7 days at 70°
secondary: 1 week at 70° / 2 weeks at 55° (for clarification)(optional)
Carbonation: 2.0 volumes Dried Malt Extract: 5.80 oz. for 5.0 gallons @ 78°F
Mix Dme with 3 cups strong coffee and bring to a boil. Cool and add to bottling bucket and gently mix with beer. Bottle at room temperate and conditon for 7-10 days. Serve at cellar temperatures of 55-58°
Tasting: WOW!!! Everything I love in a stout!

Recipe posted 07/05/08.