Description

This is a Community Recipe created by bythemashtungmail-com

Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients

Crisp Pale Ale Malt (3600 grams)
Crisp Flaked Barley (300 grams)
TMM Oat Flakes 20 (400 grams)
Flaked Wheat (300 grams)
Crisp Amber Malt (100 grams)
Crisp Black Malt (450 grams)
Chinook Pellets (70 grams)
Sabro T90 Pellets (50 grams)
Admiral Pellets (25 grams)
SafAle™ US-05 11.5g (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Stout
Batch Size: 20L
Original Gravity: 1050
Final Gravity: 1015
ABV %: 4.6
IBU: 45.9

THE MASH
Temperature °C: 69
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

25g Admiral for 60 minutes
50g Chinook and 30g Sabro at Flameout

Secondary additions and timing:

Dry Hop 20g of Chinook and 20g of Sabro post fermentation for 2-3 days

Yeast: Pitch US05 at 19C
Fermentation temperature/steps: 19C for 5 days or until fermentation finished. Crash cool to 3C as quickly as possible. Rack after dry hop.

Comments:

Episode 46 – American Stout

What do you get if you cross a traditional Dry Stout with a Black IPA? Why, the American Stout of course! All the rich malty body of a stout balanced but not dominated by the extra addition of new world hops. Mike tries this style with an addition of Sabro, a new(ish) variety of hop!

You can find this episode at https://www.kaiju.fm/by-the-mash-tun/46-american-stout/