dwidmaier (dwidmaier) wrote in geekbeer,

Cream Stout

So on Saturday [6/5/04] I brewed up 6 gallons of cream stout according to the recipe you can find below. It looked pretty good and by all judgments looked and smelled like stout. Although we'll have to wait and see how it really turned out.

I know I haven't covered anything about homebrewing yet, but for anyone out there who already knows something this could be immediately useful. For those of you just getting started, well this is a good chance to get a look at whats coming down the road.

Creme Stout Recipe

For more on stouts, see the upcoming Beer 101 section on the style.

Cream Stout, or Sweet Stout is one of about 4 commonly recognized varieties of the stout style. Although, for being a complete sub-style of its own, cream stout has never really been popular to modern day beer drinkers. In a brief (very very brief) research period I see only 4 examples of cream stout brewed commercially, and none in the United States. The notable exception is oatmeal stout which in my mind isn't quite the same but a few more examples are available from craft brewers. I believe Sam Smith makes a decent oatmeal stout, but I can't vouch for it first hand.

To make a thick and smooth cream stout without the harsh roasted barley overtones of the imperial or foreign stout varieties. Largely targeting Watney's Creme Stout, which is brewed in the UK.

This is an all grain recipe, it is not suited for first time brewers. In fact, don't try this until you know what a lauter tun is, what it does, how it works, and you own one.

However, I will also including an extract and grain steep version in the near future for anyone who's new to brewing but still wants to try this recipe.

6 Gallons (if you prefer metric, well... consult your TI-85)

Target Gravity:
Well normally I can just give you a number. However this being a stout and all, and a new recipe at that it's a bit more difficult. I'm adding Maltodextrin (a highly branched non-fermentable carbohydrate) for mouth feel after the mash cycle. Problem being, this is not incredibly common in the brewing field (the food industry swears by the stuff). So I'm shooting for the following number, then adding the maltodextrin and reading out the specific gravity. Then in the future I can let everyone know the specific gravity that I measured.

OG: 1.059

Grain Bill:
*Note: I use all Briess Malt
**Second Note: I get extraction of about 70% in my brewery, adjust to meet your extraction rate
10.7 lbs 2-Row Brewers or Pilsen Malt
1.5 lbs Chocolate Malt
1.2 lbs Crystal 80L
0.80 lbs Roasted Barley
0.56 lbs Flaked Barley

90 minutes of infusion mash at 153F

Target IBU: 26
BU/GU ratio: 0.44

2.8oz Fuggles (whole) @ 3.1% AA
Boil for 70min

8 oz maltodextrin added during the boil after target gravity of 1.059 reached.
**Ok did some measuring, found that 1 oz of malto-dextrin adds 3GU. This is a new bit of info I haven't seen in the relevant literature!

Pitching Yeast:
After boil, chill the wort to 75F and pitch
First Choice: Wyeast 1028, London Ale yeast.
Second Choice: Wyeast 1084, Irish Ale yeast.

**I chose the London ale yeast because I could repitch off of my primary fermentation from last weeks Blackberry Porter feel free to try the Irish Ale yeast. Although I highly recommend growing up the yeast culture in a starter so they're in the exponential growth phase when you pitch, lessens the chances of contamination.

I plan to let my stout ferment in a conical fermenter through the primary phase (4 days - 1 week) then rack it off to a secondary for another 3 weeks, followed by 3 weeks in the bottle. This is at the bare minimum, because from experience the darker beers take a bit longer to really mellow and become great beers.

Observed Original Gravity:
My gravity after adding the malto-dextrin was 1.062-1.063 quite good for a stout. I'll make sure to post how it tastes!

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