Samuel Adams’ Cream Stout clone

Samuel Adams’ Cream Stout clone

(5 gallons/19 L, all-grain)
OG = 1.057   FG = 1.020
IBU = 28 SRM = 55 ABV = 4.9%

Ingredients
8 lbs. (3.6 kg) 2-row pale malt (2 °L)
1.5 lbs. (0.68 kg) white wheat malt (2 °L)
0.9 lbs. (0.41 kg) caramel malt (60 °L)
0.9 lbs. (0.41 kg) chocolate malt (350 °L)
0.6 lbs. (0.27 kg) roasted barley (500 °L)
4 oz. (0.11 kg) Weyermann Carafa® I malt (350 °L)
0.7 AAU East Kent Golding pellet hops (60 min.) (0.1 oz./3 g at 6.9% alpha acids)
1.4 AAU East Kent Golding pellet hops (30 min.) (0.2 oz./6 g at 6.9% alpha acids)
0.6 AAU UK Fuggle pellet hops (30 min.) (0.1 oz./3 g at 5.7% alpha acids)
1.1 AAU UK Fuggle pellet hops (15 min.) (0.2 oz./6 g at 5.7% alpha acids)
4.8 AAU East Kent Golding pellet hops (5 min.) (0.7 oz./20 g at 6.9% alpha acids)
0.5 tsp. yeast nutrients (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
2/3 cup (133 g) dextrose (if bottling)

Step by Step
This is a single infusion mash. Mix the crushed grains with 4.5 gallons (17 L) of 167 °F (75 °C) strike water to stabilize the mash at 155 °F (68 °C). Hold at this temperature for 45 minutes. Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve volume and pre-boil gravity around 1.046 SG. Boil for 60 minutes, adding hops and yeast nutrients according the ingredients list. Once you turn off the heat, give the wort a stir for about a minute to create a whirlpool and let that spin and settle out for about 15 minutes before beginning to chill the wort. Cool the wort down to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with filtered air or pure O2 and pitch yeast. Ferment at 68 °F (20 °C) for 1 week or until signs of fermentation have died down. Cool beer to 60 °F (16 °C) and condition for an additional 1-2 weeks. Bottle or keg and carbonate to 2 volumes of CO2.

Extract with Grains Option:
Omit the 2-row pale and white wheat malt and add 3.3 lbs. (1.5 kg) light liquid malt extract and 3.3 lbs. (1.5 kg) liquid wheat malt extract. Place crushed specialty grains in a muslin bag and steep in 1 gallon (3.8 L) water at 150–160 °F (66–71 °C) for 20 minutes. Remove the grain bag and slowly wash the grains with 2 qts. (1.9 L) hot water. Transfer the wort to brew kettle and top off to make 6 gallons (23 L) in your brew kettle. Just before the water reaches a boil, remove from the heat and stir until all the extract is dissolved. Your pre-boil gravity should be around 1.046 SG. Boil for 60 minutes, adding hops and yeast nutrients according to the ingredients list. Turn off the heat, give the wort a stir for about a minute to create a whirlpool and let that spin and settle out for 15 minutes before beginning to chill the wort. Cool the wort down to about 65 °F (18 °C). Aerate the wort with filtered air or pure O2 and pitch yeast. Follow the remainder of the all-grain recipe.