Upcoming Competition 28-05-11: Category 13E. American Stout

[JoKing]

Big ups to Hallertau for hosting us again... and massive congrats to Greig for taking out the last comp - great work my man.

 

The next category is one I am excited about - and I'm looking forward to putting one of these suckers down. The date is up for discussion, however it is traditionally the last Saturday of every 3rd month.

13E. American Stout

 

Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.

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 a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.

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.

Overall Impression: A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).

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).

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.

Vital Statistics:	OG: 1.050 – 1.075
IBUs: 35 – 75	FG: 1.010 – 1.022
SRM: 30 – 40	ABV: 5 – 7%

Commercial Examples: Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout

[Greig McGill]

I'll be beating you.

(Not really, but DAMN I love trash talk)

[Raffe]

Isn't this where you normally chime in and quip: 'That's what she said"?

[Greig McGill]

It's like you're in my head, Raffe!

[DP]

2x for me

[JoKing]

So that's 10 so far...

[Chris Scott]

+ 1 if I can post up a couple of bottles.

[JoKing]

You can definately send some bottles, however if you indeed win... your prize will be spent at the bar on your behalf. Take it from me.... that's exactly what happened to my winnings.

[Chris Scott]

Mate, I stand no chance, but the feedback would be great, so $10 well spent.

[JoKing]

Sweet as then Chris - just send me a bottle and I'll bring it up with me.

[Dunc]

I hope $10 buys me some constructive criticism. And be nice...it'll be my birthday.

[JoKing]

I'll tell Steve not to go all "Gordon Ramsay" on your ass...

[Barbara Joppa]

+1 

plus I will bring in my SMsAH for tasting.