<_MOD_>1971-04-05
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>2017-06-07
Milk O'Stout
Lando
2011-08-02
2015-09-05
640.0000000
640.0000000
0
0
0
0
0
0
<_MOD_>1971-03-28
Pot and Cooler (12 Gal/Keggle) - All Grain
1536.0000000
64.0000000
1
0.3000000
32.0000000
0
1
901.1200000
60.0000000
9.0000000
1
69.1200000
96.0000000
4.0000000
0.0000000
704.0000000
51.2000000
0.0000000
76.0000000
100.0000000
Popular all grain setup. 5 Gallon cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort without spilling over. Primarily used for single infusion mashes.
<_MOD_>2017-06-07
Sweet Stout
Stout
BJCP 2008
2
13
0
1.0440000
1.0600000
1.0120000
1.0240000
20.0000000
40.0000000
2.0000000
2.4000000
30.0000000
40.0000000
4.0000000
6.0000000
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.
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.
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.
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
http://www.bjcp.org
<_MOD_>2017-06-07
Single Infusion, Full Body, No Mash Out
176.0000000
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
1
50.0000000
1
1
1
0.0000000
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2017-06-07
steps
7432
1
1
7149
1
<_XName>steps
16
<_MOD_>1971-03-28
Mash In
0
440.0000000
156.0000000
60.0000000
2.0000000
0.0000000
0.3000000
1536.0000000
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
176.0000000
168.2394701
0.0000000
<_TExpanded>1
0
1536.0000000
64.0000000
0.3000000
<_MOD_>2017-06-07
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>1969-12-31
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>1970-09-09
My Standard Fermentation
62.0000000
62.0000000
65.0000000
65.0000000
65.0000000
42.0000000
65.0000000
42.0000000
1
28.0000000
10.0000000
7.0000000
7.0000000
0
<_MOD_>2017-06-07
Ingredients
7405
1
1
7182
7
<_XName>Ingredients
16
<_MOD_>2017-06-07
Pale Malt, Maris Otter
United Kingdom
Maris Otter
0
1
880.0000000
144.0000000
3.0000000
82.5000000
0.0000000
75.0000000
0
1
1.5000000
3.0000000
120.0000000
11.7000000
0.0000000
0
1
100.0000000
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
60.0000000
0.0475000
Pale Liquid Extract
<_MOD_>2017-06-07
Chocolate Malt
US
0
1
0.0000000
24.0000000
350.0000000
60.0000000
0.0000000
12.5000000
0
2
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Dark malt that gives a rich red or brown color and nutty flavor.
Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted malt.
60.0000000
0.0800000
<_MOD_>2017-06-07
Roasted Barley
US
0
1
88.0000000
8.0000000
300.0000000
55.0000000
0.0000000
4.1666667
0
3
1.5000000
5.0000000
0.0000000
13.2000000
0.0000000
0
0
10.0000000
Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
60.0000000
0.0500000
<_MOD_>2017-06-07
Milk Sugar (Lactose)
US
2
1
0.0000000
16.0000000
0.0000000
76.1000000
0.0000000
8.3333333
0
4
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
10.0000000
Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.
60.0000000
0.0800000
<_MOD_>2017-06-07
Fuggles
United Kingdom
1
0
3.8000000
2.0000000
75.0000000
0.0000000
1.5000000
35.0000000
60.0000000
0.0000000
Used for: General purpose bittering/aroma for English Ales, Dark Lagers
Aroma: Mild, soft, grassy, floral aroma
Substitute: East Kent Goldings, Williamette
Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale
16.6319800
5
0
1
1.0000000
<_MOD_>2017-06-07
Fuggles
United Kingdom
1
0
3.8000000
2.0000000
25.0000000
0.0000000
0.5000000
35.0000000
30.0000000
0.0000000
Used for: General purpose bittering/aroma for English Ales, Dark Lagers
Aroma: Mild, soft, grassy, floral aroma
Substitute: East Kent Goldings, Williamette
Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale
4.2606963
6
0
1
1.0000000
<_MOD_>2017-06-07
Irish Ale
Wyeast Labs
1084
0
0
1
4.2000000
1.0000000
0.0000000
6.0000000
7
1
2011-08-02
2011-02-27
100.0000000
71.0000000
75.0000000
62.0000000
72.0000000
0
0
0
5
2003-06-14
Irish Dry Stouts, Porter, Scottish Ale, Brown Ale, Imperial Stout, Barley Wine
Dry diacetyl, fruity flavor characteristic of stouts. Full bodied, dry, clean flavor.
<_TExpanded>1
2
0
0
1.0640000
1.0220000
1.0180000
1.0110000
640.0000000
1.0500000
30.0000000
2.3000000
5.2000000
6.0000000
1.0100000
30
155.0000000
0
1.0000000
0.0000000
0
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1