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Cream Stout 2

Modified recipe of a Cream Stout I did many years ago.

Brewer: Timmons Email: timmons.chris@gmail.com
Beer: Cream Stout 2 Style: Sweet Stout
Type: Partial mash Size: 5 gallons
Color:
198 HCU
Bitterness: 18 IBU
OG: 1.068 FG: 1.020
Alcohol: 6.2% v/v (4.9% w/w)
Water: Ann Arbor tap water
Grain: 1 lb. American crystal 20L
8 oz. Dextrine malt (Cara-Pils)
8 oz. American chocolate
4 oz. American black patent
1 lb. 4 oz. Roasted barley
Mash: 40% efficiency
Soak all grains in 1.5 gal water at 152 for 45 min then sparge with 1.5 gal of 180.
Boil: 60 minutes SG 1.113 3 gallons
6.6 lb. Light dry malt extract
Add Irish Moss to the last 15 minutes of the boil.
Hops: 2 oz. Fuggles (4.2% AA, 60 min.)
Yeast: White Labs WLP002 English Ale
Log: Brew 6/26/11, bottle on 8/7/11.
Carbonation: 3/4 cup corn sugar and 1/2 lb. lactose for the Creaminess

Recipe posted 06/27/11.