American Stout
Hillbilly Brewery
8 december 2017 kl 11:21
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 20,0 L | 60 min | 1.057 SG | 1.014 SG | 77 | 5,6% | 529 |
113 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 77 | 5,6% | 529 |
113 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt (2 Row) UK | 3,00 kg | 63,2% | Malt |
6 EBC
|
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Typ:
Malt Base malt for all English beer styles
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| Carafa III (Weyermann) | 1,00 kg | 21,1% | Malt |
1034 EBC
|
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Typ:
Malt Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. |
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| Crystal 150 | 0,30 kg | 6,3% | Malt |
170 EBC
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Typ:
Malt En hög grad av karamelisation är kännetecknande för denna malt. Den bidrar till smak och stabilitet, vanligtvis förbättras skumkvaliteten. Crystalmalts är väl lämpade för vinteröl, aletyp öl och andra aromatiska öl så som mörkt lageröl och stouts. Små mängder kan användas för färgjustering och smakanrikning av ljust lageröl. Jämfört med Cara Pale har Crystalmalts en starkare kola och nötliknande karaktär. |
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| Oats, Flaked | 0,25 kg | 5,3% | Malt |
2 EBC
|
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Typ:
Malt Adds body, mouth feel and head retention to the beer
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| Chocolate Malt (Thomas Fawcett) | 0,20 kg | 4,2% | Malt |
1001 EBC
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Typ:
Malt Dark chocolate malt from the UK. Adds strong coffee flavor to your beer. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Centennial | 40 gr | 60 min | Kok | Pellets | 10,00% | 47,7 | 2,0 | |
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Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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| Cascade | 40 gr | 20 min | Kok | Pellets | 5,50% | 15,9 | 2,0 | |
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Användning: Kok A hops with Northern Brewers Heritage
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| Cascade | 60 gr | 5 min | Kok | Pellets | 5,50% | 7,8 | 3,0 | |
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Användning: Kok A hops with Northern Brewers Heritage
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| Centennial | 60 gr | 5 min | Kok | Pellets | 10,00% | 14,2 | 3,0 | |
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Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Protafloc | 0 gr | 20 min | Klarning | Kok | ||
|
Typ: Klarning |
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| Yeast Nutrient | 10 gr | 15 min | Övrigt | Kok | ||
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Typ: Övrigt Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Safale American | US-05 | DCL/Fermentis | Torr | 77% | 15°C - 24°C | |
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Labb: DCL/Fermentis American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 68°C | 60 min | 2 min | Infusion | 12,03 L | |
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Höjningstid: 2 min |
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| Utmäskning | 75°C | 10 min | 10 min | Temperatur | 0,00 L | |
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Höjningstid: 10 min |
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1.050 - 1.075
1.010 - 1.022
35 - 75
59 - 79
A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness. History: A modern craft beer and homebrew style that applied an aggressive American hoping regime to a strong traditional English or Irish stout. The homebrew version was previously known as West Coast Stout, which is a common naming scheme for a more highly-hopped beer. Style Comparison: Like a hoppy, bitter, strongly roasted Extra or Export Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Russian Imperial Stout style. Stronger and more assertive, particularly in the dark malt/grain additions and hop character, than American Porter.
Avery Out of Bounds Stout, Deschutes Obsidian Stout, North Coast Old No. 38, Rogue Shakespeare Stout, Sierra Nevada Stout
American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.
Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium to no esters. Light alcohol-derived aromatics are also optional. Appearance: Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque. Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Low to no esters. Medium to dry finish, occasionally with a lightly burnt quality. Alcohol flavors can be present up to medium levels, but smooth. Mouthfeel: Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot. Comments: Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).
