Fwd: Thanks, here are the Results

[Scott Burton]

---------- Forwarded message ---------
From: John & Sue <john.s...@gmail.com>
Date: Thu, Jan 18, 2024 at 11:31 AM
Subject: Thanks, here are the Results
To: Scott Burton <hopt...@gmail.com>

Results of the “What Style is this Beer” exercise

PBT = 3 3 4 5 7 7 7

SNOB’s = 1 2 5 5 6 7 7

1 15B. Irish Stout

2 16A. Sweet Stout

3 20A. American Porter

4 13C. English Porter

5 12A. Brown Porter

6 27A. Historical Beer: London Brown Ale

7 13B. British Brown Ale

ORIGINAL RECIPE:

Cream Stout 16A     3 gallon all grain brew in a bag

Ingredients
Munich Malt - as the base malt
Wheat Malt
Caramel/Crystal Malt - 60L
Roasted Barley (300.0 SRM)
Chocolate Malt (350.0 SRM)
Milk Sugar (Lactose)

Corn Sugar

Mashed at 154 degrees 60 minutes

Boiling Time 60 minutes

Simcoe hops for 60 minutes

Lallemand Premium Brittish Style Ale Yeast

Ferment 7 days in basement about 68 degrees

Original Gravity 1.057

Final Gravity 1.025

4.3 ABV