HOMEBREW Digest #5969 Tue 16 October 2012

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  Stout thank you (Joseph M Labeck Jr)
  Re: Stout ("Alan & Ondina Colton")

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---------------------------------------------------------------------- Date: Tue, 16 Oct 2012 11:08:18 -0400 From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws> Subject: Stout thank you Thanks to everyone who commented on my stout recipe. I think I've got it worked out. 2 lb 2-row malt 8 oz black patent malt 8 oz chocolate malt 8 oz roasted barley 8 oz 120L crystal malt 2.2 lb dark liquid extract 1 oz Willamette hops, 60- min boil 1 pkt dry ale yeast 2 tbs baking cocoa at 30 min 1 qt strong black coffee in primary I think this looks good. I know I was told put the coffee in the secondary. I don't do secondary. In 23 years, I think I've done it twice. I always try to keep things as simple as possible. It'll be a partial mash of all grains, one hour, Brew-in-a-bag, 60 minute partial boil, 4-gallon final volume. I don't recall if I mentioned this before, but this recipe is for a family competition. My son, my nephew, and myself are each brewing a stout for St. Patrick's Day. My niece will judge the winner and use it as an ingredient in her Irish stew for dinner that day. I taught them to brew, so there's a lot at stake. ;) My Blog - http://youmakewhat.blogspot.com Return to table of contents
Date: Tue, 16 Oct 2012 16:51:51 -0600 From: "Alan & Ondina Colton" <thecoltons at btl.net> Subject: Re: Stout Joseph, I agree with Darrell add your coffee flavour at bottling time. I use 6 spoons of Folgers medium roast coffee in a 4 cup coffee maker and then add sugar to make my priming solution. This gives me a mild coffee aftertaste without spoiling the roast barley flavour. Scott is correct that you should use roast barley [I use up to 1 lb/5 gall] but on enquiring how my local brewery gets a white foam head on their stout I was informed that they use caramel colouring and crystal malt not roast barley. Surprisingly you would never know - it tastes really good. Alan Colton Swamp Water Brewery of Belize Return to table of contents
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