13 Inch Slick Stout
This 1999 BJCP
style 16b beer is being brewed because my wife and I like the
commercial stouts, and especially the cream stouts, we've tried.
Recipe: Sweet Stout
Volume: 5 gallons
- Brew date: 02-16-2003
- Transfer to secondary: 02-22-2003
- Bottling: 03-02-2003
- Water source: upstairs fridge filtered dispenser using 2 qt pitcher
WYeast 1028 London Ale (pitchable tube)
Midwest Supplies Cream Stout Kit:
- 1/2 lb. Black Patent malt
- 1/2 lb. Crystal 80L malt
- 6 pounds of Dark malt extract
- 1/2 pound of Lactose
- 1 oz. Northern Brewer bittering hops
Steeped grain in 2 gallons at 155 f for 30 minutes on kitchen stove. Removed from heat and steeped for additional 10 minutes.
Removed grain bag and stirred in extract and lactose.
Used propane burner in garage to bring to boil.
Stirred in bittering hops.
Boiled 50 minutes, stirring occasionally.
Cooled to 80 f using copper cooling coil attached to garden hose.
Added 3 gallons water to 6 gallon carboy fermenter.
Siphoned wort into fermenter until siphon stopped due to residue.
Poured liquid that didn't siphon from the bottom of the pot into a sanitized pitcher and poured it into the fermenter.
Aerated by tipping and rocking carboy back and forth on a folded towel and siphoned some out into cylinder to take OG reading of 1.046.
Pitched yeast and mixed in, then fitted with a stopper and airlock.
Placed carboy in fermenting booth (65-67.5 f) on folded towel. Observations of primary stage:
At six days, siphoned beer to 5 gallon secondary carboy fermenter.
The next day the fermenting booth was modified to hold 2 carboys and the temperature stabilized at ~66.2 f.
12 hours later a second 60 watt bulb was added to accomodate the needs of the yeast in the 4 Barrel Brown Ale in the other carboy.
After an additional 12 hours there was an increase in the yeast on top of the beer and the temperature was at 69.8 f.
After 12 more hours the temperature stabilized at 70.8 f.
This seemed a bit warm so went back to a single bulb and
36 hours later the temperature stabilized at 66.9 f.
- 24 hours: 1 1/2 " foam, 1 bubble per second
- 48 hours: 2 " foam, 2 bubbles per second
- 60 hours: 1 1/2" foam, 1 1/2 bubbles per second
- 84 hours: 1/2" foam, 1/3 bubble per second
- 108 hours: 1/4" foam, 1/8 bubble per second
Washed, rinsed and sanitized bottles. Took FG reading of 1.019.
Boiled 4 oz of priming sugar in 1 cup of water.
Siphoned into a 2 liter bottle until 4/5 full, put carbonator top on, squeezed the air out and put aside in fridge for forced carbonation.
Put priming solution in bottling bucket and racked beer into bottling bucket.
Bottled, capped and labeled 44 bottles.
See 13 Inch Slick Stout labels here.
Put bottles back in booth to condition. Taste from cylinder used for gravity reading was similar to commercial cream stouts.
- I drank the 2 liter bottle the next couple of days after it was force carbonated.
It was dark and full-bodied with a slight smoky flavor, similar to Sam Adams Cream Stout, but a bit darker.
- There were many unexpected positive comments at the 3/27/03
club meeting with encouragements to enter the beer in the first round of the Nationals.
- Here are the Beer Score Sheets from the American Home Brewers Association National Homebrew Competition first round:
- Testimonials here