Cream Stout

CreamStout_14Oct2011_DSCF0046I thought that I had posted about this beer earlier this year, but I had not done so. This is a Cream Stout, and the best beer that I have ever brewed or have drank.  I brewed this beer on 2 July 2001 with my daughters boy friend that was visiting from Arizona.  This was version 2 of this recipe, and included a few tweaks that were a result of the first brew that I did in December of 2010.  Additionally, there was a few errors in the brew that I think actually made it better than the first brew.

I use BeerSmith 2 to formulate my recipes and to print brew sheets. CreamStout_14Oct2011_DSCF0050The problem was that though I thought I had configured the program properly, it calculated my boil gravity at 8 gallons – this for a 5.5 gallon batch.  This required that I do a two hour boil!  That long of a boil did some interesting caramelization that I think substantially improved the beer.  This was totally my fault for not actually thinking about what I was doing, but the result of the error was entirely positive.  I also did not have any Crystal 60L on hand, so I subbed Crystal 80L.  Again, an improvement. 

What I changed from the original recipe, other than the above, was increasing the CaraPils from 4 to 8 ounces, added DAP, added .25 ounces of Magnum at 5 minutes in order to use the entire package, and increased the coffee from 2 to 3.5 ounces.  The result?  Good beer!

Drinking this beer is like drinking a carbonated, creamy, dark chocolate iced coffee.  Barely any alcohol taste.  Just dark coffee and chocolate, with a bit of dryness towards the end.  The head is like a foamed iced coffee.  If the beer was just foam, I would be happy.  The best beer I have ever made or had.

Recipe:

Boil Size:  8 gallons
Barth Size:  5.5 Gallons
IBU’s:  34.2

Grain:

58.6% – 7 lbs Pale Malt (2 Row)
12.6% – 1 lbs 8.0 oz. White Wheat Malt
10.0% – 1 lbs 3.0 oz Caramel Malt – 80L 
6.3% – 12.0 oz. Chocolate Malt (350.0 SRM) 
4.2% – 8.0 oz. Cara-Pils/Dextrine 
4.2% – 8.0 oz. Roasted Barley (300.0 SRM)

Hops:

.75 oz Magnum (pellet – 32.0 IBU’s) – 60 Minutes
.25 oz Mangum (pellet – 2.1 IBU’s) – 5 Minutes

Other:

8 oz. Milk Sugar (Lactose) – 15 Minutes
3.5 oz. Coffee Beans – cracked – Flameout
1/2 tab Whirlflock – 10 Minutes
1 Tsp. DAP

Yeast:

1 pk – Wyeast Labs #1332 – Northwest Ale – 2L Starter

Upcoming brew:  Pumpkin Ale

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