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Looking for a good cream Stout recipe

I am new to brewing and would like to find a good cream stout recipe that I can do with out going to all grain. If anyone would like to share one I would appreciate it.

Deception Cream Stout

Recipe Type: All Grain
Yeast: Wyeast 1450-PC - Denny’s Favorite 50
Yeast Starter: Yes - 1 Liter
Batch Size (Gallons): 5
Original Gravity: 1.058
Final Gravity: 1.020
IBU: 27
Boiling Time (Minutes): 60
Color: 36
Primary Fermentation (# of Days & Temp): 30 Days @ 67 F
Tasting Notes: Silky chocolate and coffee backed by smooth caramel.

I brewed this with extract, so the extract version is the real thing. The AG conversion should be dead on. Both are included. I used Wyeast 1450 PC - Denny’s Favorite 50. This is a summer seasonal strain, originally the discontinued BrewTek CL-50, made famous by Denny Conn. Wyeast suggests 1056 as a good substitute, but I would use Wyeast 1028 or 1084. Mine finished out at 1.020 with Denny’s - just a tad higher than it is supposed to.

Coffee and chocolate hit you up front intermingled with smooth caramel flavors that become noticeable mid-palate. Nice roasty finish rounds it out. Balanced and not cloying at all, but obviously leaning slightly to the sweeter side. Very smooth and creamy. You would think at least a little coffee or chocolate is actually used in this brew, and that is where it gets the name - Deception.

Brew it. Seriously. Do it. You will not be disappointed. It will be one of the best stouts you have had.

Extract:

4.50 lb Amber Dry Extract - 53.76 %
1.5 lb Wheat Dry Extract (60% Wheat) - 16.37 %
0.75 lb Caramel/Crystal Malt - 60L - 8.96 %
0.75 lb Chocolate Malt (350.0 SRM) - 8.96 %
0.50 lb Roasted Barley (300.0 SRM) - 5.97 %
0.50 lb Lactose 5.97 % (Boil 10 min)

0.75 oz German Magnum [13.40 %] (60 min) - 27.0 IBU

1.00 Whirlfloc Tablet (Boil 10 min)
1.00 tsp Yeast Nutrient (Boil 5 min)

All-Grain (assuming 75% efficiency):

6.5 or 7 lb Pale Malt (2 Row) US (2.0 SRM)
1.5 lb White Wheat Malt (2.4 SRM)
1.00 lb Caramel/Crystal Malt 60L
0.75 lb Chocolate Malt (350.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
0.50 lb Lactose (Boil 10 min)

0.75 oz German Magnum [13.40 %] (60 min) - 27.0 IBU

1.00 Whirlfloc Tablet (Boil 10 min)
1.00 tsp Yeast Nutrient (Boil 5 min)

Mash 60 min @ 152

Ferment 1 month @ 67 degrees F
I carbonated 2 volumes, but I suppose you could go higher

Enjoy!

Thanks for the recipe, I’ll give it a try.
Charlie

Conroe’s recipe looks good, but be aware that a cream stout is a bit sweeter than other stouts, not creamier. To get creamy, you probably want to use oatmeal, which is hard to do with an extract recipe. Also, the tiny-bubbles/texture a lot of people associate with stouts comes from nitrogen/CO2 gas mixture. You are not going to get that. So it will come out very good, but may not be what you are thinking now.

But welcome to the homebrewing adventure!

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