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Kuro #1

Sweet Stout
Greven
1 mars 2017 kl 17:43

Ladda ner

Offentlig Inga bryggningar 1 kommentar 0 gillade 274 nedladdningar

Recept Analys Diskussion Stiltyp

Ölrecept
Volym	Koktid	OG	FG	IBU	ABV	Kalorier/L	Färg
18,0 L	60 min	1.093 SG	1.023 SG	86	9,3%	908	70 EBC

IBU	ABV	Kalorier/L	Färg
86	9,3%	908	70 EBC

Malt
Namn	Mängd	%	Typ	Färg
Pale Ale Malt 2-Row (Briess)	6,50 kg	86,1%	Malt	7 EBC
Typ: Malt Färg: 7 EBC Malningsgrad: 1,50% Fuktighet: 4,00% Utbyte: 80% Potential: 1.037 SG Enzymatisk aktivitet: 85,0 Lintner Rekommenderad max giva: 100% Protein: 11,7% Mäskning rekommenderad: Ja Ursprung: US Leverantör: Briess Flavor:Malty Color Golden Hues Can be used as a base malt. More pronounced malty flavor than 2-Row Brewers Malt. Use with 2-Row Brewers Malt for rich malt flavor and additional color.
Chocolate (Briess)	0,45 kg	6,0%	Malt	690 EBC
Typ: Malt Färg: 690 EBC Malningsgrad: 0,00% Fuktighet: 5,50% Utbyte: 75% Potential: 1.035 SG Enzymatisk aktivitet: 0,0 Lintner Rekommenderad max giva: 0% Protein: 0,0% Ursprung: US Leverantör: Briess FLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark
De-Bittered Black Malt (Dingemans)	0,20 kg	2,6%	Malt	1084 EBC
Typ: Malt Färg: 1084 EBC Malningsgrad: 0,00% Fuktighet: 4,50% Utbyte: 65% Potential: 1.030 SG Enzymatisk aktivitet: 0,0 Lintner Rekommenderad max giva: 50% Protein: 11,5% Ursprung: Belgium Leverantör: Dingemans
Peat Smoked Malt	0,10 kg	1,3%	Malt	6 EBC
Typ: Malt Färg: 6 EBC Malningsgrad: 1,50% Fuktighet: 4,00% Utbyte: 74% Potential: 1.034 SG Enzymatisk aktivitet: 0,0 Lintner Rekommenderad max giva: 20% Protein: 0,0% Mäskning rekommenderad: Ja Ursprung: Storbritannien Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.
Milk Sugar (Lactose)	0,30 kg	4,0%	Socker	0 EBC
Typ: Socker Färg: 0 EBC Malningsgrad: 1,50% Fuktighet: 4,00% Utbyte: 76% Potential: 1.035 SG Enzymatisk aktivitet: 120,0 Lintner Rekommenderad max giva: 10% Protein: 11,7% Ursprung: US Not fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.

Humle
Namn	Mängd	Tid	Användning	Form	Alfa	IBU	gr/L
Citra	60 gr	60 min	Vörthumling	Pellets	12,70%	80,3	3,3
Användning: Vörthumling Form: Pellets Alfa: 12,70% IBU: 80,3 gr/L: 3,3 42.3 mg/L AA 26,9 AAU Beta: 4,00% HSI: 25,00% Ursprung: U.S. Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone. Aroma: Adds interesting citrus and tropical fruit character to the beer. Substitutes: Unknown
Bramling Cross	20 gr	15 min	Kok	Pellets	6,40%	6,1	1,1
Användning: Kok Form: Pellets Alfa: 6,40% IBU: 6,1 gr/L: 1,1 7.1 mg/L AA 4,5 AAU Beta: 3,00% HSI: 35,00% Ursprung: Storbritannien Developed in 1927 from commercial Goldings and wild hop variety. Used for: ESB, Bitters, Pale Ale Aroma: Mild, fruity, currant aroma. Substitutes: East Kent Goldings, Progress, Whitbred
East Kent Goldings (EKG)	20 gr	15 min	Kok	Pellets	4,40%	4,2	1,1
Användning: Kok Form: Pellets Alfa: 4,40% IBU: 4,2 gr/L: 1,1 4.9 mg/L AA 3,1 AAU Beta: 3,50% HSI: 35,00% Ursprung: Storbritannien Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta
East Kent Goldings (EKG)	38 gr	0 min	Kok	Pellets	4,40%	0,0	2,1
Användning: Kok Form: Pellets Alfa: 4,40% IBU: 0,0 gr/L: 2,1 9.3 mg/L AA 5,9 AAU Beta: 3,50% HSI: 35,00% Ursprung: Storbritannien Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta
Bramling Cross	30 gr	0 min	Kok	Pellets	6,40%	0,0	1,7
Användning: Kok Form: Pellets Alfa: 6,40% IBU: 0,0 gr/L: 1,7 10.7 mg/L AA 6,8 AAU Beta: 3,00% HSI: 35,00% Ursprung: Storbritannien Developed in 1927 from commercial Goldings and wild hop variety. Used for: ESB, Bitters, Pale Ale Aroma: Mild, fruity, currant aroma. Substitutes: East Kent Goldings, Progress, Whitbred

Jäst
Namn	Produkt ID	Labb	Form	Förjäsbarhet	Temperatur
Nottingham Yeast	-	Lallemand	Torr	75%	17°C - 22°C
Labb: Lallemand Labb: Lallemand Form: Torr Förjäsbarhet: 75% Temperatur: 17°C - 22°C Typ: Ale Flockulering: Väldigt hög Bäst till: Ales Max antal generationer: 5 Generation: 0 High flocculation - settles quickly. Very good reputation as a fast starter and quick fermenter. Clean and only slightly fruity. Some nutty flavor in bottled version. Relatively high attenuation.

Mäskning
Namn	Temp.	Tid	Höjningstid	Typ	Vatten
Inmäskning	66°C	75 min	2 min	Infusion	18,91 L
Höjningstid: 2 min Typ: Infusion Vatten: 18,91 L

Malt

Humle

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13B. Stout

Stilguide

BJCP 2008

Typ

Ale

OG

1.044 - 1.060

FG

1.012 - 1.024

IBU

20 - 40

Färg

59 - 79

Anteckningar

A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso. An English style of stout. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.

Förebild

Mackeson's XXX Stout, Watney's Cream Stout, Farson’s Lacto Stout, St. Peter’s Cream Stout, Marston’s Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout

Ingredienser

The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common.

Profil

Aroma: Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none. Appearance: Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty. Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.