Alesmith Speedway Stout

From the Brewer

"Jet Black, with an off-white head. Starts with a strong coffee and dark chocolate sensation, then fades to a multitude of toasty, roasty and caramel malt flavors. Clean and crisp, full- bodied. Warmth from the high alcohol content lightens up the feel. You won't fool your taste buds - this beer is HUGE!"

The Beer

A huge imperial stout with the addition of coffee. Try your favorite local, very recently roasted coffees - just grind it very coarsely so you can rack from the fermenter cleanly.



All Grain Recipe - Alesmith - Speedway Stout ::: 1.114/1.015 (5.5 Gal)

Grain Bill

14 lbs - Pale Malt (2 Row) US (2.0 SRM)
1 lbs 8.0 oz - Caramel/Crystal Malt - 40L (40.0 SRM)
1 lbs - Black Barley (Stout) (500.0 SRM)
1 lbs - Chocolate Malt (350.0 SRM)
3 lbs - Light Dry Extract (8.0 SRM)

Hop Schedule (51 IBU)

1.00 oz Nugget [13.00 %] - Boil 60.0 min 8.2 IBUs
1.00 oz Liberty [4.30 %] - Boil 30.0 min 2.1 IBUs
1.00 oz Liberty [4.30 %] - Boil 15.0 min 1.4 IBUs

In the Fermenter

4.00 oz - Coarsely Ground, Freshly Roasted Coffee (Primary 3.0 days)

Yeast

White Labs California Ale Yeast (WLP001) or Safale US-56

Mash/Sparge/Boil

Mash at 150° to 152° for 60 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 66° to 68°

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