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This is not a shy and retiring beer - it is aggressive in almost every way, very roasty and hoppy with a fairly high level of bitterness. It's surprising how it all works together, but it does. Some people have commented that it's quite ' | <big>'''By James Wilson'''</big> | ||
Recipe is part of [[Recipe Index]] | |||
'''BJCP 2021 Style 20B American Stout''' | |||
This is not a shy and retiring beer - it is aggressive in almost every way, very roasty and hoppy with a fairly high level of bitterness. It's surprising how it all works together, but it does. Some people have commented that it's quite 'ashy' so if you want something a bit gentler then try reducing the Chocolate, Roast Barley and Dark Crystal by a third each. | |||
== Awards == | == Awards == | ||
''' Black Friday 2021 (Hammerton Brewery, 26/11/2021) ''' | |||
3rd - Best in Show | 3rd - Best in Show | ||
1st - American Porters and Stouts | 1st - American Porters and Stouts | ||
''' Scottish National Home Brew Competition 2021 (Remote judging 02/2021) ''' | |||
3rd - Stouts and Porters | |||
== Measures == | == Measures == | ||
* IBU 57 | * IBU 57 | ||
* ABV 5.9% | * ABV 5.9% | ||
| Line 16: | Line 27: | ||
* 21 litres into fermenter. | * 21 litres into fermenter. | ||
== Water == | == Ingredients == | ||
=== Water === | |||
London water treated to leave 100ppm alkalinity as CaCO3 in mash, 30ppm in sparge liquor.<br/> | London water treated to leave 100ppm alkalinity as CaCO3 in mash, 30ppm in sparge liquor.<br/> | ||
End wort profile approximately: | End wort profile approximately: | ||
| Line 23: | Line 35: | ||
* 110ppm Chloride | * 110ppm Chloride | ||
== Malt == | === Malt === | ||
* Crisp Maris Otter, 6 EBC, 4750g, 75.5% | |||
* Crisp Chocolate, 950 EBC, 400g, 6.4% | |||
* Crisp Roasted Barley, 1300 EBC, 400g, 6.4% | |||
* Simpsons Dark Crystal, 265 EBC, 400g, 6.4% | |||
* Rolled Oats, 3 EBC, 340g, 5.4% | |||
== | === Hops === | ||
* 30g Sabro at 60 minutes | * 30g Sabro at 60 minutes | ||
* 40g Sabro at 5 minutes | * 40g Sabro at 5 minutes | ||
* 90g Sabro dry hop | |||
== | === Yeast === | ||
Wyeast 1056 American Ale | Wyeast 1056 American Ale | ||
== Process == | |||
=== Mash === | |||
Single infusion at 67c for 60 minutes | |||
Mash thickness of 2.5 litres per kilogram. | |||
=== Boil === | |||
60 minute boil, 27 litres starting, 24 litres at end. | |||
=== Ferment === | |||
2 litre starter | 2 litre starter | ||
Fermented at 18C for 2 days then 20C to finish. | Fermented at 18C for 2 days then 20C to finish. | ||
When ferment was complete, crash to 12C and dry hop | |||
When ferment was complete, crash to 12C and dry hop for 48 hours. | |||
Carbonate to at least 2.5 volumes. | Carbonate to at least 2.5 volumes. | ||
[[Category:Recipes]] | |||
Latest revision as of 09:21, 12 May 2022
By James Wilson
Recipe is part of Recipe Index
BJCP 2021 Style 20B American Stout
This is not a shy and retiring beer - it is aggressive in almost every way, very roasty and hoppy with a fairly high level of bitterness. It's surprising how it all works together, but it does. Some people have commented that it's quite 'ashy' so if you want something a bit gentler then try reducing the Chocolate, Roast Barley and Dark Crystal by a third each.
Awards
Black Friday 2021 (Hammerton Brewery, 26/11/2021)
3rd - Best in Show
1st - American Porters and Stouts
Scottish National Home Brew Competition 2021 (Remote judging 02/2021)
3rd - Stouts and Porters
Measures
- IBU 57
- ABV 5.9%
- OG 1.059
- FG 1.014
- EBC 115
- 24 litres at end of boil.
- 21 litres into fermenter.
Ingredients
Water
London water treated to leave 100ppm alkalinity as CaCO3 in mash, 30ppm in sparge liquor.
End wort profile approximately:
- 110ppm Calcium
- 70ppm Sulphate
- 110ppm Chloride
Malt
- Crisp Maris Otter, 6 EBC, 4750g, 75.5%
- Crisp Chocolate, 950 EBC, 400g, 6.4%
- Crisp Roasted Barley, 1300 EBC, 400g, 6.4%
- Simpsons Dark Crystal, 265 EBC, 400g, 6.4%
- Rolled Oats, 3 EBC, 340g, 5.4%
Hops
- 30g Sabro at 60 minutes
- 40g Sabro at 5 minutes
- 90g Sabro dry hop
Yeast
Wyeast 1056 American Ale
Process
Mash
Single infusion at 67c for 60 minutes
Mash thickness of 2.5 litres per kilogram.
Boil
60 minute boil, 27 litres starting, 24 litres at end.
Ferment
2 litre starter
Fermented at 18C for 2 days then 20C to finish.
When ferment was complete, crash to 12C and dry hop for 48 hours.
Carbonate to at least 2.5 volumes.