Nighttrain – Stout

Stout is back. I had a couple of stouts at my last visit to a brewery in Birmingham and was inspired but also very interested to find that the use Nitro instead of C02 to pour the brew. Apparently it creates a creamy texture so I have now purchased a couple of canisters for the Dark Farm growler and looking forward to tasting the results.

Alcohol: 5.2% ABV

Mashup results
So new territory for me, my first stout but the process is the same so what can go wrong! Using the chocolate malt defiantly has given this brew the darkness, I’m hoping the biscuit malt will provide some interesting background flavours.

Tasting results
Okay first taste after week fermentation and things are looking good! Very smooth, great colour and flavour. This could be the start of something truly magical. I’ll be looking forward to using the nitro on this one.

PPG: Points per pound per gallon – This is the gravity points that you would get if you extracted 100% of the sugars from a pound of this malt into a gallon of water

Degrees Lovibond is a measurement of the color that a malt or sugar will contribute to a batch of homebrew beer

Indicates how the fermentable is used. All grain brewers will typically select mash while extract brewers will typically select extract or steep. For fermentables added late in the boil such as sugar, select late (late addition).

Alpha Acids are the compounds found inside the cones of the hop plant and contribute to the bitterness of the beer

IBUs (International Bittering Units) are a measure of a beer’s biterness, or in technical terms, the amount of alpha acids isomerised by boiling wort. Brewgr estimates IBUs using either the Tinseth or Rager formulas

Apparent attenuation is the percentage of sugars that the yeast will convert into alcohol and carbon dioxide during fermentation