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Anyone have an extract cream stout recipee?
Looking to brew (extract) my first stout, and LOVE the "cream" stouts. A guy from my local homebrew club made a "hazlenut latte" stout which won an award, super good, I'm going to try something like that. My next club meeting isn't for a month, so my questions:
Good recipee for stout?
How do make it a "cream" style?
Suggestions for adding a coffee flavor?
Suggestions for adding hazlenut flavor?
Thanks in advance!
I don't really have any good recipies for an extract stout, because I mostly brew all grain. But to try and answer the rest of your questions...I believe that a cream stout is pretty much the same as a milk stout or a sweet stout. So I'd add around 1/2 to 1 lb of lactose to it to sweeten it up a bit. The last stout that I made was a coffee sweet stout, and I added a full 2lbs of lactose in at the last 15 mins of the boil, and got results that I liked. And actually so did everyone else who tried it.
One way to get a good coffee flavor into your beer is quite honestly to add a pot of a strong coffee into the secondary. That's what I did and it worked. I didn't even cool the coffee, I just put it into the carboy and racked on top of it.
And to get the hazlenut flavor, I'd buy some hazlenut extract from the store and add it to taste at bottling time.
Just my $.02, but I hope it's been of some help.
Here is the final recipe, based on the last posting from BrewLuva. I have provided the recipe as an all-grain recipe. Below the recipe you will see the required mods to do this as a partial mash, or an extract with steeping grains (there is no extract only option).
BKB Community Stout
13-C Oatmeal Stout (BJCP style cat.)
Size: 5.5 gal
Efficiency: 70%
Original Gravity: 1.055 (1.048 - 1.065)
Terminal Gravity: 1.014 (1.010 - 1.018)
Color: 32.9 (22.0 - 40.0)
Alcohol: 5.43% (4.2% - 5.9%)
Bitterness: 33.83 (25.0 - 40.0)
Ingredients:
7 lbs English 2-row Pale
2 lbs Oats Flaked (0.75lbs can be toasted at 325F to your liking. I shoot for a medium tan color)
0.5 lbs Barley Flaked
1 lbs Crystal 60L (middle of the road crystal, 40L would be good too)
0.5 lbs 2-Row Carapils® Malt
0.75 lbs Chocolate Malt
0.75 lbs Roasted Barley
0.5 lbs American Black Patent
1.25 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
1 oz East Kent Goldings (5.0%) - added during boil, boiled 20 min
1 vial White Labs WLP004 Irish Stout
MASH TEMP 155F
NOTE for mashing: You may want to incorportate a 0.5lb to 1lb of rice hulls into this mash to prevent a stuck sparge. This helps increase the filtering potential of the grain bed.
Partial Mash option: (assumes a 60% mash efficiency)
In place of the 7lbs base malt, mash in with 2 lbs of english malt and 2 lbs of flaked oats at 155F. Hold for 60minutes to convert base malt and Oats.
Place all other crushed grains and flaked barely in grain bags and steep in brew pot at 140F for 30 minutes or until good color is acheived.
Add 3.5lbs of light LME or 3LBS light DME to brewpot after steep. Collect and add the sparge from the partial mash to brew pot. Bring to boil and proceed as normal.
Extract with grains: (assumes a 40% steeping efficiency)
Replace the 2 lbs of flaked Oats with 0.5lbs of oats. Place oats, flaked barley and the remainf crushed grains in grain bags. Steep in brewpot water for 30 minutes at 140F or until good color. In place of 7lbs of base malt use 6.5 lbs of light LME or 5.5 lbs of light DME. Remove bags, add extract, bring to boil and proceed as normal.
Notes and substitutions:
Yeast: If Irish yeast isn't to your liking this recipe would also work well with any of the british/english strains. I know of one brewer that makes Oatmeal Stout using American Ale yeast (WLP001). Regardless of choice, make a good starter, or pitch 2X the yeast listed. Aerate that wort really well.
Oats: Just for clarification, I use Quaker Old Fashioned Oats, not quick oats.
Hops: I listed the recipe with EKG, but you can go with any combo you like, just watch that bittereness level, so you'll need to recalculate it if you use a hop with a different alpha level.
This is from the community stout that was brewed. I have only brewed this one stout, and I second the adding of lactose, and coffee into the secondary. I bet brewchez can pipe in with some advice here. (since he posted this recipe)
Sweet Stout
5 pounds LME (4 pds DME)
1 pound Lactose (used 1/2 pd first time.)
0.75 pounds Dingeman's Debittered Black malt (used 1/2 pd first time)
0.75 pound Beeston's Chocolate malt (used 1/2 pd first time)
1 oz Target hops (~8.5% AA)
0.5 pound Victory malt
0.5 pound Honey malt
0.5 pound Caramel 40L
0.5 pound Molasses
0.5 pale wheat
Muntons dry yeast
Steep the specialty grains in 2 gallons of water at 170 degrees for 20 minutes. Remove and discard the spent grains, and bring the wort to a boil. Remove from the heat, and add the extract and the lactose. (add lactose last 10 minutes of boil)
Bring the wort back to a boil, then set a timer for 60 minutes, and add the Target hops.
I've made this many times. It's a very good sweet stout.
DC
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