My cloned (close, anyway) Sam Adams Cream Stout
1lb Med crystal
1lb Chocolate (Belgian, if you can find it)
1lb Cara-Pils (Not absolutely necessary)
6lb Your favourite Amber extract syrup
1oz Cascade (boil)
.5oz Mt. Hood (8 min.)
.5oz Mt. Hood (5 min steep)
1tsp Irish Moss (10 min)
4" Cinnamon stick
4tsp gypsum
6oz DME (priming)
WYeast Liquid Irish Ale Yeast
I started with US1.5 gal. of distilled water, the gypsum, the cinnamon stick, and the grains. Remove
the grains just before it boils. Add the Cascade and extract, then boil for 20 minutes. Add the Irish
Moss. Boil for 2 minutes. Add .5oz Mt. Hood. Boil for 8 minutes. Turn off the heat, add .5oz Mt. Hood,
cover and steep for 5 minutes. Pour the wort into COLD water to bringing level to US5 gallons. (I add
US3 gallons of COLD water to the fermenter and then makeup any shortfall after adding the wort.) I
usually filter the wort through cheesecloth on top of a strainer. Be sure to remove the cinnamon stick
if you don't filter the wort. Pitch the yeast at about 75-80 degrees.
Bottle after about 12 days. I use 6oz of light DME to make a small wort, which I then pour into the
bottling bucket prior to siphoning the beer from the fermenter. It takes two to three weeks before the
carbonation kicks in (although I don't wait for it to carbonate before I drink it... It's pretty good right
out of the fermenter ), but feel free to sample it after one week. This brew has a lot more body than
the SA version and it doesn't have that CO2 bite. IMHO A good, smooth brew.
I'd add the gravities, but I don't take them for this brew anymore and I can't find the last logsheet for
this recipe.