Here's a review of the latest homebrew I have been enjoying.
Look: DEEP brown. Almost black. Very rich color. Brownish
head that looks lush but dissipates quickly leaving behind little lacing.
Aroma: Surprisingly, the overwhelming aroma I get is of
coffee. A little bit of roastiness and mocha comes through too.
Taste: Very sweet to start. A punch of sweetness that
mellows out to a roasty character with some bready overtones. Slight bitterness
rounds out flavor. Slight bitter chocolate flavor, but without knowing this is
a “chocolate” stout, I probably wouldn’t peg it as such. Some coffee notes come
through as well. On the not so nice side of things, I can taste some
astringency and some fusel alcohol flavors.
Feel: Has a bit of a bite to it. Not as velvety as a lot of
other stouts I have had. Leaves a sharp feeling in the mouth.
Overall I think this was a good first effort. Definitely could be much
better. Fermenting at lower temperature would probably be key, but not
necessarily easy for me to accomplish in Austin during the summer. I may have
to revisit this one when the weather cools off a little bit.
Recipe Name: "Sugarman" Chocolate Stout
Recipe Volume: 5 gallons
Yeast: White Labs WLP004 Irish Ale
Malt: | Amount | Gravity Points |
---|---|---|
1. Pale malt extract (DME) in boil | 3.3 lbs. | 42 |
2. Pale malt extract (DME) at knockout | 3.3 lbs. | 42 |
3. Crystal 60 malt | 0.5 lb. | 3 |
4. Roasted barley | 0.5 lb. | 4 |
5. Chocolate malt | 0.5 lb. | 3 |
Calculated Original Gravity 1.063
Caclulated Boil Gravity 1.044
Measured Original Gravity 1.068
Hops: | Amount | Boil Time | IBUs |
---|---|---|---|
1. Nugget (13.3%) | 0.75 oz. | 60 | 37 |
2. Fuggle (4.5%) | 1 oz. | 30 | 13 |
Calculated IBUs 49
Procedure
- Heat 1 gallon of water to 150-160 F, add Crystal 60, roasted barley, and chocolate malt. Steep for 30 minutes (maintaining temperature is not vital in this stage). Remove grain bag and let drain.
- Add 3 gallons of water, bring to a boil, then turn off heat and stir in 3.3 lbs. DME
- Return to boil and add 0.75 oz. Nugget hops
- Boil 30 minutes, and then add 1 oz. Fuggle hops
- Boil 15 minutes, and then add 1 tsp. yeast nutrient
- Boil 15 minutes, then add 3.3 lbs. extract, let sit 10 minutes to pasteurize
- Add 1.5 gallons chilled sterilized water
- Chill wort to 75 F in ice water bath
- Add wort to fermenter
- Pitch yeast
- Heat 1 gallon of water to 150-160 F, add Crystal 60, roasted barley, and chocolate malt. Steep for 30 minutes (maintaining temperature is not vital in this stage). Remove grain bag and let drain.
- Add 3 gallons of water, bring to a boil, then turn off heat and stir in 3.3 lbs. DME
- Return to boil and add 0.75 oz. Nugget hops
- Boil 30 minutes, and then add 1 oz. Fuggle hops
- Boil 15 minutes, and then add 1 tsp. yeast nutrient
- Boil 15 minutes, then add 3.3 lbs. extract, let sit 10 minutes to pasteurize
- Add 1.5 gallons chilled sterilized water
- Chill wort to 75 F in ice water bath
- Add wort to fermenter
- Pitch yeast
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