Hard Top

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

3rd - Best in Show 1st - American Porters and Stouts

Measures

BJCP 2021 Style 20B American Stout

• IBU 57
• ABV 5.9%
• OG 1.059
• FG 1.014
• EBC 115
• 24 litres at end of boil.
• 21 litres into fermenter.

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

Caption text

Type	EBC	grams	%
Crisp Maris Otter	6	4750g	75.5%
Crisp Chocolate	950	400g	6.4%
Crisp Roasted Barley	1300	400g	6.4%
Simpsons Dark Crystal	265	400g	6.4%
Rolled Oats	3	340g	5.4%

Mash

Single infusion at 67c for 60 minutes

Boil

60 minute boil, 27 litres starting, 24 litres at end:

• 30g Sabro at 60 minutes
• 40g Sabro at 5 minutes

Ferment

Wyeast 1056 American Ale, 2 litre starter

Fermented at 18C for 2 days then 20C to finish.

When ferment was complete, crash to 12C and dry hop with 90g of Sabro for 48 hours.

Carbonate to at least 2.5 volumes.