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.