Christmas Spicey Stout

  • Smooth coffee, dark fruit flavours with some added spice
  • ABV 5.6%
  • IBU 33
  • OG 1057 SG

Our Christmas Spicey Stout features smooth coffee and dark fruit flavours from the grist that are complemented by the fruity blackcurrant from Bramling Cross. A nice recipe on its own but we are adding some festive sparkle to spice up Christmas.

BASICS

BATCH SIZE (LITRES):

163.6

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1057 SG

FINAL GRAVITY:

14 SG

IBUs:

33

COLOUR (EBC/SRM):

80 / 40

BREWHOUSE EFFICIENCY:

75%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

63°C / 145.4°F

COLLECTION TEMP:

18°C / 64.4°F

FERMENTATION TEMP:

21°C / 69.8°F

MASH LIQUOR VOL (LITRES):

1025

LIQUOR / MASH RATIO:

2.3 : 1

TIMINGS

MASH:

90 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

CLEAR CHOICE EXTRA PALE

315.06

74

TOASTED OATS

54.21

10

SMOOTH COFFEE

46.38

10

CHOCOLATE

9.40

2

ROAST BARLEY

4.73

1

CRYSTAL 400

14.35

3

YEAST

100% US05

HOPS(g)Contribution%Alpha Acid%Addition

PILGRIM

1000

21.58

11.0

Start of Boil

BRAMLING CROSS

800

16.58

6.5

40 mins

BOBEK

1400

16.58

7.2

40 mins

BOBEK

1000

7.82

7.2

50 mins

HOPS

PILGRIM

(g)

1000

Contribution%

21.58

Alpha Acid%

11.0

Addition

Start of Boil

BRAMLING CROSS

(g)

800

Contribution%

16.58

Alpha Acid%

6.5

Addition

40 mins

BOBEK

(g)

1400

Contribution%

16.58

Alpha Acid%

7.2

Addition

40 mins

BOBEK

(g)

1000

Contribution%

7.82

Alpha Acid%

7.2

Addition

50 mins

Mike'S TOP TIP

Add some Christmas spices at the end of the boil! Try ground cinnamon, ground coriander, ground ginger, ground cloves and nutmeg then finish with zested orange and lemon.

Malts used in this Recipe

Chocolate Malt

Chocolate Malt, also known as Coffee Malt, shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.

Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.

Read more about Chocolate Malt here.

 

Roast Barley Malt

Roast Barley is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.

Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately. 

Read more about Roast Barley Malt here.

 

Dark Crystal Malt

Dark Crystal Malt has the highest degree of caramelisation. The flavours are now transformed into sultanas, raisins, plums and dark, dried fruits. By now the sugars are actually being broken down by chemical processes and so the residual sweetness that the other Crystal Malts impart are being replaced by an increase in bitter flavours. 

Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer. 

Read more about Dark Crystal Malt here.

 

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