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Patriot Stout (Blueberry Maple)

We mashed the blueberries up with some sort of, umm... masher, i guess. We heated them up to sanitize them then dumped them into the keg along with the wort. Try to boil at least 5 gallons of wort, because its gonna be dense with all the extract and maple...

Style: Stouts / American Stout
Recipe Type: Extract + Specialty Grain Rating: 4.720
Added By: BeerNard Added: 8/30/10

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Patriot Stout (Blueberry Maple)

We mashed the blueberries up with some sort of, umm... masher, i guess. We heated them up to sanitize them then dumped them into the keg along with the wort. Try to boil at least 5 gallons of wort, because its gonna be dense with all the extract and maple...

Style: Stouts / American Stout
Recipe Type: Extract + Specialty Grain Rating: 4.720
Added By: BeerNard Added: 8/30/10

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Stouts

Stout, the saying goes, was originally a generic name for a strong version of a porter. Today, the characteristic trait of a stout is the roasted barley addition, turning the beer an opaque black color and adding a signature bitter-ish flavor. Many varieties of stouts abound, and the substyles we list here are by no means conclusive. Adding interesting and unusual grains, small amounts of adjuncts, different hops and yeasts are all great ways to tweak a stout and make it your own. One odd idea, adding milk sugar, has been so popular it's earned its own sub-category. Maybe your stout is next.

American Stout

Roasted barley gives the American stout a coffee and chocolate flavor, as well as bitterness, different but complimentary to the moderately high hop bitterness.

O.G. Range: 1.054 - 1.075
F.G. Range: 1.012 - 1.022
Bitterness: 30 - 55
Color: 45 - 80

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