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20B1. American Stout

208 calories 21 carbs
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Wednesday August 30th 2017
1.063
1.015
6.31%
66.64
34.57
5.37
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 71.9%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley - (late addition) 33 300 4.9%
0.75 lb American - Chocolate0.75 lb Chocolate - (late addition) 29 350 4.9%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L - (late addition) 33 120 1.6%
2.55 lb Rice Hulls2.55 lb Rice Hulls 0 0 16.7%
15.3 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Horizon1 oz Horizon Hops Pellet 12.5 Boil 60 min 48.04 50%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 30 min 14.77 25%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 5 min 3.83 25%
 
Mash Guidelines
Amount Description Type Temp Time
4.78 gal Single Infusion Infusion 152 °F 90 min
4.58 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
9.57 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9.66 g Gypsum Water Agt Mash 1 hr.
1.20 g Magnesium Chloride Water Agt Mash 1 hr.
6.89 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 402 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Roasted Barley:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Crystal Malt:
Add after mash-out, during vorlauf.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.

Aroma:
Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium to no esters. Light alcohol-derived aromatics are also optional.

Appearance:
Generally, a jet-black color although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.

Flavor:
Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Low to no esters. Medium to dry finish, occasionally with a lightly burnt quality. Alcohol flavors can be present up to medium levels, but smooth.

Mouthfeel:
Medium to full body. Can be somewhat creamy, particularly if small amounts of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.

Comments:
Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally, has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).

History:
A modern craft beer and homebrew style that applied an aggressive American hoping regime to a strong traditional English or Irish stout. The homebrew version was previously known as West Coast Stout, which is a common naming scheme for a more highly-hopped beer.

Characteristic Ingredients:
Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.

Style Comparison:
Like a hoppy, bitter, strongly roasted Extra or Export Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Russian Imperial Stout style. Stronger and more assertive, particularly in the dark malt/grain additions and hop character, than American Porter.

Vital Statistics:
OG: 1.050 – 1.075
FG: 1.010 – 1.022
IBUs: 35 – 75
SRM: 30 – 40
ABV: 5.0 – 7.0%

Commercial Examples:
Avery Out of Bounds Stout, Deschutes Obsidian Stout, North Coast Old No. 38, Rogue Shakespeare Stout, Sierra Nevada Stout

Tags:
high-strength, dark-color, top-fermented, north-America, craft-style, stout-family, bitter, roasty, hoppy

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  • Last Updated: 2019-10-29 21:16 UTC
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