McGraws 'Merican Stout

McGraws 'Merican Stout

This did well at Ohio State Fair. It got an excellent score but didn't medal. I made it with my friend Maddi. It reeks of columbus hops.

Method

Heat 3 american gallons to 160 F and steep special grains for 30 min
bring to boil
Dissolve all fermentables
boil and add 1 ounce columbus hops (start 1 hour timer)
with 20 min left add 1/2 oz columbus and 1/2 oz ekg
with 10 min left add irish moss and nutrient (1 teaspoon each)
at flame out add 1/2 oz columbus and 1/2 oz ekg
chill in an ice bath to room temp
Strain into fermenter, add water to 5 gallons (19L)
pitch yeast
Ferment 10 days
transfer to another fermenter and chuck in 1oz columbus hops. Leave for 5 days.
Bottle as described in other recipes (use more sugar than philfyern so that it is fizzier).
Leave for 3 weeks, will keep for at least 3 months.

Ingredients

  • For 19 litres.
  • 300g roasted barley
  • 200g chocolate malt
  • 100g dark crystal malt
  • 3 ounces columbus hops
  • 1 ounce EKG hops
  • 5 pounds liquid malt extract
  • 2 pounds dries pilsen malt extract
  • 1/2 pound brown sugar
  • irish moss + yeast nutrient
  • california ale yeast / safale 05

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1 Comments

Heftybird said on August 27, 2011 at 6:49a.m.
This is what one of the judges wrote:
'Very nice, very fresh feeling beer. Citrussy hops dominate even more than the 'American' style allows I think?'

Well I don't think. I think the judge is a goon that doensn't know his arse from his elbow.

The other judge wrote this:

'Well made, highly drinkable beer that is in style the hop (scribble) is very well done but it could do with some more roasted flavours.'

Very constructive. I have added another 100g roasted barley to the recipe.