From the colonial days, the years of British Empire - the dark, smooth "milk Stout" beers remain a part of the brewing heritage of New Zealand - capturing the style of the traditional sweet English Stout.
This "English" heritage found a place with the adventurous brewing spirits populating "the Empire".
This uniquely smooth beer style is often mildly hopped and is, in fact, one of the darkest beer styles produced. It was once the largest volume style being brewed in New Zealand.
New Zealand style Stout beers typically have an vigorous blend of smooth sweet malts and crisp hops with a subtle estery aroma.
This style is no longer main the beer of the country but the style remains a mainstay that most pubs wouldn't be without.
1042
1042
Kettle Cast
per 100 hL.
@
OG
1029
Typical
1,111
Malts :
Pale
4
911
kg.
82.0%
Chocolate
1100
155
kg.
14.0%
Roast Barley
1400
44
kg.
4.0%
Brewer's Caramel
Adjunct
20%
217
kg.
217
Mashing :
Protein Rest
mid temp
high
CaCl
end ferment gravity
CaSO4
Hops :
Early Additions
Sticklebract
Middle Additions
Sticklebract
Late Additions
Sticklebract
17%
of kg.
40%
of kg.
Notes :
Arrest Fermentation prior to reaching fully to limit gravity;
