Tag Archives: stout

AG#14 – Transatlantic Stout

More black beer. This one’s a twist on two styles. A Foreign Export Stout crossed with an American Stout (which is in of itself an Export Stout). It’s smaller than the Imperial Russian Stout I made, and uses American and British hops. And to round it all out it’s fermented with a Burton Ale yeast that someone gave me to try.

Oh, and it’s dry hopped.

OG. 1.057

K Pale Ale Malt 4.750 kg 77.9 % 5.2 In Mash/Steeped
UK Roasted Barley 0.350 kg 5.7 % 82.4 In Mash/Steeped
UK Chocolate Malt 0.250 kg 4.1 % 41.4 In Mash/Steeped
UK Medium Crystal 0.250 kg 4.1 % 5.5 In Mash/Steeped
UK Flaked Oats 0.250 kg 4.1 % 0.3 In Mash/Steeped
UK Flaked Barley 0.250 kg 4.1 % 0.1 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Warrior 15.5 % 31 g 65.2 Bagged Pellet Hops 60 Min From End
US Centennial 9.0 % 28 g 8.2 Loose Pellet Hops 10 Min From End
US Cascade 4.5 % 28 g 0.0 Loose Pellet Hops At turn off
UK Fuggle 4.5 % 28 g 0.0 Bagged Whole Hops At turn off
UK Fuggle 4.5 % 28 g 0.0 Bagged Whole Hops Dry-Hopped
US Cascade 4.5 % 28 g 0.0 Bagged Pellet Hops Dry-Hopped

White Labs WLP023-Burton Ale

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Chocolate Stout

Not actually made with chocolate, but it does have chocolate like flavours to it as a result of the rich maltiness and roast flavours (think bittersweet).  It does use chocolate malt, but this determines the colour of the roasted grain, rather than its flavour characteristics.

Anyway – I’ve put a recipe on hopville for a clone of Brooklyn Brewry’s Chocolate Stout.


Russian Imperial Stout

One of a number of beers that were brewed strong with high hopping in order that they would keep, Russian Imperial Stout was brewed in Britain to be shipped to the Russian Imperial court.  It tends to be strong, and needs some aging before it is ready to be drunk (4-6 months), but a well made example is a wonderful thick, potent experience.

Anyway, I’ve put a recipe on Hopville (this one came from Jamil Zainashef’s, Brewing Classic Styles).


Espresso Stout

I just had some of Darkstar’s Espresso in the pub, and decided it was so good I needed to formulate a recipe to make it myself!

Quantities for 2 UK gallons:

1.362 kg malt extract syrup
170g crystal malt
75g roasted barley
75g black malt
28g challenger hops (at 60 mins)
1tsp irish moss (at 10 mins)
114g ground espresso (steep for 4 mins after end of boil)
Ale yeast

OG: 1.053
FG: 1.014

5.2%


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