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Proverbial Cream Stout

My first self-formulated recipe, designed in an attempt to duplicate the sweetness of Watney's Cream Stout, but with a smoother finish.

Brewer: Todd Bowman Email: tbowman@bellsouth.net
Beer: Proverbial Cream Stout Style: Sweet Stout
Type: Extract w/grain Size: 6 gallons
Color:
148 HCU (~46 SRM)
Bitterness: 12 IBU
OG: 1.057 FG: 1.020
Alcohol: 4.8% v/v (3.8% w/w)
Water: 6 gallons Spring water
Grain: 8 oz. American crystal 120L
4 oz. American chocolate
8 oz. Roasted barley
1 lb. Flaked barley
Steep: Steeped grains for 50 minutes in 1.5 gallons water. Began steep at 150° F, peaked at 170 before cutting heat off.
Boil: 60 minutes SG 1.114 3 gallons
7 lb. Dark dry malt extract
8 oz. Malto-Dextrine
Added 1 tsp. Irish Moss for final 15 minutes.
Hops: 1.5 oz. Fuggles (4.1% AA, 60 min.)
.5 oz. Fuggles (4.1% AA, 30 min.)
Yeast: White Labs British Ale Yeast (#WLP005)
Log: 5/24/00 - Primary at 70° F for 11 days.
6/4/00 - Racked to secondary at 70° F for 4 days, adding 1 pound of lactose dissolved in 4 cups of clean water (5 min. boil).
6/9/00 - Primed and bottled.
Carbonation: 2.2 volumes
1 cup corn sugar for priming
Tasting: Upon bottling, the taste was velvety and smooth, just sweet and thick enough with very minimal bitterness. While I'm very pleased with the initial results, I will wait to see how this one matures. I went a bit heavy on the priming sugar to elicit a bit more carbonation (thus, the "cream" I'm looking for), but I think it should work with a 6 gallon batch. Only change - perhaps a bit more hops next time (15-20 IBU should do the trick).

Recipe posted 06/09/00.