Day 13: American Stout

Overall, the lagers are progressing slowly as far as I can tell. I'm actually leaving the Vienna Lager out of the cooler for a few days, as I heard sometimes this lager yeast (Bohemian Lager 2124) can yield good and interesting results at ale temps. Planning to lager it after 48 hours at ale temps.

Well beer 13! For some pretty die hard brewers 12 batches is a full year of brewing. For others maybe it's 52...but I get a lot of guys who do the once a month, or once every two months thing in the store. 12 different beers in 12 days...

On to the beer...

Beer #13 - Mixmaster Malt Stout

Style: American Stout (13E)

Recipe: For 2 Gallon (Extract)

1 lb Dark Dry Malt Extract
1 lb Amber Dry Malt Extract
.5 lbs Briess Bavarian Wheat Dry Malt Extract
6 oz Roasted Barley Malt (steeped at 152F for 20 minutes)
4 oz Chocolate Malt (steeped at 152F for 20 minutes)
2 oz Black Patent Malt (steeped at 152F for 20 minutes)
2 oz English Dark Crystal Malt (135L) (steeped at 152F for 20 minutes)
2 oz CaraAmber Malt (steeped at 152F for 20 minutes)
.5 oz Nugget Hops (3.2%) (30 minutes, full boil)
.2 oz Nugget Hops (4.5%) (Last 10 minutes)
Wyeast 1332 Northwest Ale Yeast

Beer notes: One goal of this stout was to provide a rich, complex malt flavor. I used three different types of extracts and five different grains. I also tried to find a yeast that would let the grains shine through. The grain bag accidentally opened up during the steep...oops. Strained it out with a funnel strainer...should have dumped it through the strainer and back in instead of dipping for it. I thought there was less than there was and it ended up taking some time to get it out. OG reading was high, 1.072.

Cheers!
Aaron