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'''By James Wilson''' | |||
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. | 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. | ||
Revision as of 21:29, 19 January 2022
By James Wilson
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
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.