HOMEBREW Digest #5968 Mon 15 October 2012

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  stout ("Darrell G. Leavitt")
  Stout recipe ("Dunn, Scott C FLNR:EX")

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---------------------------------------------------------------------- Date: Sat, 13 Oct 2012 07:19:54 -0400 (EDT) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: stout I would add real strong coffee, but when you bottle. I hope that you are mashing the 2 row malt? Darrell Return to table of contents
Date: Mon, 15 Oct 2012 08:18:18 -0700 From: "Dunn, Scott C FLNR:EX" <Scott.Dunn at gov.bc.ca> Subject: Stout recipe Hello Joseph: Here are some thoughts on your stout recipe: Most traditional stouts use roasted barley rather than black or chocolate malt. I would go with 1/2lb Roasted Barley. The 120L crystal will result in a sweet finish on the brew if that is what you are after. The well known commercial stout finishes fairly dry. For a nice creamy head I either do a pre-mash cereal mash with crushed pot barely then add that to the main mash or add Flaked Barley to the main mash (1/2lb). Adding Chocolate flavour is a bit tricky. I have heard that Dutch chocolate in the secondary works well. For the Coffee flavour I would use a good strong Italian Espresso in the secondary. I hope this helps Scott C. Dunn RPF Return to table of contents
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