Low ABV American Stout Recipe - Emptying The Grain Bins!!
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- Опубліковано 3 жов 2024
- Mike made a quick low ABV stout using up an assortment of caramel and roasted malts.
I used different ranges of malts here in order to use up all those little quarter ounces of this and that. I was focused on using this beer as a late season stout to get through the last few weeks of winter here in New England.
This beer had a light body but a decidedly roasted malt character. The caramel malts seemed a touch muted but I am sure they'd be missed if they weren't in there.
Recipe will be posted below.
CHEERS!
#americanstout #lowabv #brewdudes
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This is the great thing about homebrewing. Make what you want with what you have. There’s so much variation when you get into the porter/stout debate. Even brown comes into play at times. It’s a great starter brewer style because you can’t really go wrong unless your brewing process is still developing. A smooth stout with some vanilla bean is just my game, rock on dudes! Looks like a decent fun beer, maybe call it, bottom of the barrel stout. Cheers from Uxbridge boys!
DUMP STOUT?
On the subject of Porter or Stout. It's the sweetness in my opinion.
Great job as always Gents.
No fuggles? Say it ain't so!
From my understanding, a stout differs from porter in the balance of rosted malts to grains. Stout is balanced towards roasted grains, where porter is balanced towards roasted malts. A porter with too much roasted barley is a stout. A stout with a lot of dark malts is a porter.
Another gem "dudes." I have an Irish Dry Stout on tap at the moment, not a grain bin stout, but a stout nonetheless. Like Mike said...lots of flavor in a very drinkable, low ABV beer. Cheers!
I love a leftover beer! Great video cheers DUDEs
Great video. You're right, modern craft porters and stouts seem to be pretty much one and the same. My personal rule of thumb so I can differentiate between my porters and stouts: My porters contain no roasted barley. All the roast comes from elsewhere, like chocolate malt. And I use a bit more crystal. My stouts contain roasted barley plus everything else I'd put into a porter but less crystal. I think I got that from John Palmer. Cheers Dudes 🍺
I’m also trying to burn up the ingredient backlog. Two IPAs should take care of the hops. On the grain front I decided to repurpose my Doppelbock grains into a more manageable Bock…. Knowing that the brew day was going to be a pain, and that the beer would need months of aging, meant that I just never got around to brewing that Doppelbock haha.
done this before just used what grains i had left made a red beer it was ok
What’s the fermentable % of a Pop Tart? With all the preservatives I’m afraid it’d harm yeast overall health 😂
I thought stout was strong porter, so at 4% ABV this would be a porter.
Strong 'flavoured' Porter would be a stout, as in stronger harsher roasted flavours. Guinness hovers around 4% and isn't called a porter nor would I class it as one.