<_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