Winter Dark Stout

[jpsherman]

I've been going back and forth, trying to decide how to use up my MR.Beer stuff so I can switch over to UME or Brewdemon stuff.

This is what I came up with:

Winter Dark Stout
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Brewer:
Style: American Stout
Batch: 2.14 galExtract

Characteristics
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Recipe Gravity: 1.069 OG
Recipe Bitterness: 64 IBU
Recipe Color: 30° SRM
Estimated FG: 1.017
Alcohol by Volume: 6.7%
Alcohol by Weight: 5.2%

Ingredients
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Brown Sugar, Light 0.44 lb, Sugar, Other
CaraPils - [Body, Head] 0.25 lb, Grain, Steeped
Mr. Beer Winter Dark - HME 2.86 lb, Extract, Extract

Mr. Beer Winter Dark Ale 1.00 oz, Pellet, 5 minutes

Safale S-04 Dry Ale Yeast 1.00 unit, Yeast, English: Temperature Range: 59°-75° F medium attenuation with medium to high flocculation

Notes
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Recipe Notes:


Batch Notes:

[TimeTraveler]

The Winter Dark was one of the few brews that I made straight that I really liked as is. I don't think the brown sugar will add anything except more alcohol to it and may make it taste drier.

[Wings_Fan_In_KC]

What's the purpose of the brown sugar? It really doesn't lend anything to the recipe in my opinion but it's Brewmaster's Preference ™.

[FrozenInTime]

I've not used brown suga, but does in not add a small amount of maple taste to the batch? I thought *IMHO* (only MY humble opinion bb..) that the winter dark was pretty malty/sweet myself when I did it straight up. I don't think, IMHO (bb) that I would add any brown suga to the mix, but then that's only *IMHO* I do agree with the carapils, I try to use it in 95% of my batches.

Let us know how it turns out for you.

[Wings_Fan_In_KC]

I've never recommended using it at all.

The fermentable sugars will make alcohol, but it can/and will leave a nasty aftertaste (residuals of the refining process) and not what most who use it are looking for. Some say it's like licorice and I'm not a fan of licorice in my beers!

[BeerRust]

I agree with the brown sugar, it won't add any sweetness , if that is what you are going for.