Overall Impression: A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.

Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium to no esters. Light alcohol-derived aromatics are also optional.

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 the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Low to no esters. Medium to dry finish, occasionally with a lightly burnt quality. Alcohol flavors can be present up to medium levels, but smooth.

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.

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).

History: A modern craft beer and homebrew style that applied an aggressive American hoping regime to a strong traditional English or Irish stout. The homebrew version was previously known as West Coast Stout, which is a common naming scheme for a more highly-hopped beer.

Characteristic 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.

Style Comparison: Like a hoppy, bitter, strongly roasted Extra or Export Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Russian Imperial Stout style. Stronger and more assertive, particularly in the dark malt/grain additions and hop character, than American Porter.

Vital Statistics:

• OG: 1.050 – 1.075

• FG: 1.010 – 1.022

• ABV: 5% – 7%

• SRM: 30 – 40

• IBUs: 35 – 75

Commercial Examples: Avery Out of Bounds Stout, Deschutes Obsidian Stout, North Coast Old No. 38, Rogue Shakespeare Stout, Sierra Nevada Stout

Potential Malt SG

• Pilsner Malt Barke 1,0kg (14,8%) --> 1.036

• Roasted Barley 0,25kg (3.7%) --> 1.025

• LME Bavarian Dark - 4,5kg (66,7%) --> 1.036 (1kg LME = 1,3kg of Malt)

• White Table Sugar- 1,0kg (14,8%) --> 1.046

Potential Malt SG = (Pot. Malt1 x Weight1) + (Pot. Malt2 x Weight2) + ...

Potential Malt SG = (1.036x0,148)+(1.025x0,037)+(1.036x0,667)+(1.046x0,148)

Potential Malt SG = 1.037,1 (Proportionally Averaged)

PPG = 37,1 (Points per Gallon)

TWM = (OGt / SGp) x (vol / Eff ) x 0,1234

where:

• TWM = Total Weight of Malt (in kg)

• 0,1234 = a constant based on the conversion of pounds to kg and gallons to liters.

• vol = the final volume in liters after boil (total volume: 25 liters of beer)

• Eff = the brewhouse efficiency (in this case 0,80 = 80%)

• OGt = OG targeted in points per Gallon (PPG) = 65

• SGp = Potential Malt SG in points per Gallon (PPG) = 37,1

TWM = (65 / 37,1) x (25 / 0,80) x 0,1234

TWM = 1,75 x 31,25 x 0,1234

TWM = 6,76 kg

Comments:

• Mashing 4 liters of all grain (1,25 kg). 3,2 liters of water per kg of Malt (grains)

• 3 steps of temperature

  • 43°C - Acidification Stop (20 minutes)

  • 62°C - Maltose Rest (20 minutes)

  • 72°C - Sugar Rest (20 minutes)

• Add enough water during sparge to reach 5 liters and start boiling.

• Add hops and boil for 60 minutes.

• Turn off the heating, add the sugar and cold LME (water temperature should decrease to around 50°C and volume should reach 9,5 liters.

• Add around 15,5 liters of cold water (at 5°C) to reach 25 liters of wort at 20°C.

• Add the yeast.

No cooling process of the wort using serpentine or chiller

Comments:

• Pre-Boiling

  • Planned SG = 1,055

  • Measured SG = 1,079 (much higher than estimated)

• Possible reasons:

  • The sparge water was not enough to reach planned 5 liters (high chance)

  • Assumed deviation of the values for the Potential Malt SG (low impact)

  • Higher Mashing efficiency (low chance)

Comments

• OG

  • Planned OG = 1,065

  • Measured SG = 1,075 (much higher than estimated)

• Possible reasons:

  • Assumed deviation of the values for the Potential Malt SG (low impact)

  • Brewhouse efficiency higher than 80% (low chance)

  • OG adjustment (adding water) was not done.

Very difficult to say exactly the EBC/SRM.

The targeted SRM was 5, that means EBC around 10.

The estimated SRM was 6,3 and EBC was 12,8. Already higher than targeted.

Visually I would say SRM between 8 and 13 or EBC between 16 and 26.

It means, double of the target.

Based on the table below we should decrease the quantity of Wheat Caramel or Caramunich II.