Hey all,
My uncle is either wanting to revisit his University days or is bored out of his skull in Bathurst (Maybe he just wants good beer, also a possibility). He is looking for a Stout or Porter recipe, I have this one that I was thinking of suggesting to him. Anyone have any suggestions/modifications?
The local brew shop didn't know what Porter was, so they are limited on supplies to say the least. Most of this stuff will be shipped from Halifax.
Malt & Fermentables
46% 3lb 4.9oz Muntons Light DME 44PPG 5L
31% 2lb 3.3oz Muntons Plain Dark DME 44PPG 60L
15% 1lb 1.6oz Chocolate Malt (Thomas Fawcett) 12PPG 508L
8% 0lb 8.2oz Weyermann Caramunich I 12PPG 34L
Hops
.7oz Centenial 60 minutes
Yeast
Danstar Nottingham Ale Yeast
Priming
2.1 oz table sugar
OG: 1.064
IBU: 22
Efficiency: 40%
14.5 Litres
Steep the specialty grains in 4 gallons for 30 minutes at 153F, boil for 60min, add DME at the end of the boil.
Batch Size: 3.5 Gallons
Black Stout - Extract
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TJ Brew
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- Name: Trevor Jamieson
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Black Stout - Extract
On Tap "in bottles": winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
In Secondary:
In Primary: winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
Up Next:
-------------------------------------------------------------------------------------------------------------------
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." - Ernest Hemingway
In Secondary:
In Primary: winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
Up Next:
-------------------------------------------------------------------------------------------------------------------
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." - Ernest Hemingway
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mr x
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Re: Black Stout - Extract
Can't help much with the recipe, but I can give you the BCS version:
62.5% British Pale Ale LME
25% flaked barley
12.5% roasted barley
41 ibus
Put the roasted barley in a food processer to turn into dust. I'd use -05 for a stout, but nottingham is probably good too.
62.5% British Pale Ale LME
25% flaked barley
12.5% roasted barley
41 ibus
Put the roasted barley in a food processer to turn into dust. I'd use -05 for a stout, but nottingham is probably good too.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. 
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TJ Brew
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- Posts: 216
- Joined: Mon Oct 31, 2011 4:12 pm
- Name: Trevor Jamieson
- Location: Toronto, ON
Re: Black Stout - Extract
Great. Thanks X!
On Tap "in bottles": winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
In Secondary:
In Primary: winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
Up Next:
-------------------------------------------------------------------------------------------------------------------
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." - Ernest Hemingway
In Secondary:
In Primary: winter beer (spiced beer, nutmeg, cinnamon, star anise, ginger, cloves)
Up Next:
-------------------------------------------------------------------------------------------------------------------
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." - Ernest Hemingway
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