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
| 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 Oxygenated with pure oxygen
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.