Hard Top

By James Wilson

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

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

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

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.