Stuster
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So with winter upon us, stouts seem a good beer to be brewing and drinking. We've done a number of the other stout styles, so this week (and by request) we have American Stout. A bigger, bolder stout (though not up to RIS levels), often with the added bonus of American hops (not something everyone approves of ).
Links
All about beer magazine article
Brewing Techniques article
NY Times article
So tell us all you know about brewing an American Stout. What grains? (This is obviously going to be a crucial aspect of this beer.) Which dark grains do you prefer? Dark grains late? A heap of crystal? Partial mash options? Do you hop it up? With what hops? Which yeast do you favour? Just a clean ale yeast? How long do you let them condition? Anybody managed to drink some of these? Which ones? Any available here?
Tell us all you know so we can make some delicious dark beer. :icon_drunk:
BJCP Style 13E
Links
All about beer magazine article
Brewing Techniques article
NY Times article
So tell us all you know about brewing an American Stout. What grains? (This is obviously going to be a crucial aspect of this beer.) Which dark grains do you prefer? Dark grains late? A heap of crystal? Partial mash options? Do you hop it up? With what hops? Which yeast do you favour? Just a clean ale yeast? How long do you let them condition? Anybody managed to drink some of these? Which ones? Any available here?
Tell us all you know so we can make some delicious dark beer. :icon_drunk:
BJCP Style 13E
13E. American Stout
Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.
Appearance: Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.
Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.
Mouthfeel: Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.
Overall Impression: A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).
Comments: Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).
Ingredients: Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.
Vital Statistics: OG: 1.050 1.075
IBUs: 35 75 FG: 1.010 1.022
SRM: 30 40 ABV: 5 7%
Commercial Examples: Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout