Subject: re: stout adjuncts
Date: 1989-08-03 13:52:20 GMT
Marc writes about his experiences with the darker side of the malt. (I
especially liked the black ale!) One adjunct he doesn't mention, which
I would not leave out of a stout, is some flaked barley. This is what
gives Guiness its creamy white head and rounds out the body. Although
stouts are black, you really ought to mash this stuff. If you are an
extract brewer, the way to get the most out of this is to mash it 1:1
with pale malt by holding the grains in water at 155F for 30 minutes.
I would use .5-.75 lb in a 5 gallon batch.
On the other hand, if you are all-grain brewing, I have had many
compliments from the following recipe:
"Crying Over Spilt Stout"
For 15 gallons:
22 lbs Klages (2 row)
2 Roasted Barley
2 Flaked Barley
Water with a lot of temporary hardness (e.g., lots of carbonate)
4-5 oz High alpha hops (for example, 4.25 oz of 10% Eroica)
This produces a beer with an OG around 1.048 and a rich, creamy
body with a balanced bitterness. It is very dark, but not
completely opaque. Makes a great substitute for your morming
Yes, the name refers to a huge tragedy. The first time I made this, I
was doing it as an all grain demo at the Falcon's local shop. I Use
plastic carboys at home, but the shop carries glass ones. I was
filling carboys and rocking them back and forth to knock down the
head. I must have roled the last one over a pebble, because there was
this distinct =click!= noise, and then 5 gallons of wort started
running everywhere. *sob*!! So Mammas, don't let your babies rock
them carboys on the floor!
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