I will be honest, I am not a huge fan of Stouts, but I have a ton of hops sitting around and I am getting sick of IPA's and Cascadian Dark Ale just doesn't do it for me. So I have decided to brew an American Stout with all Columbus whole cone hops. Probably not for the faint of heart.
Let me know what you all think about this one....
12 gallon batch
17.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 60.71 %
3.00 lb Munich Malt (9.0 SRM) Grain 10.71 %
2.00 lb Caramunich Malt (56.0 SRM) Grain 7.14 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 7.14 %
2.00 lb Roasted Barley (300.0 SRM) Grain 7.14 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.57 %
1.00 lb Chocolate Malt (450.0 SRM) Grain 3.57 %
1.00 oz Columbus (Tomahawk) [14.50 %] (60 min) Hops 20.1 IBU
15.00 oz Columbus (Tomahawk) [14.50 %] (3 min) Hops 37.4 IBU
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.012
Estimated Alcohol by Vol: 6.21 %
Bitterness: 57.5 IBU
Est Color: 36.4 SRM
Mash at 154 for 60 minutes
WLP007 fermented at 68 or so
For what it's worth I am really trying to get rid of my 2010 hops and make room for 2011 coming up. I think oniony columbus flavors with a stout would be about as bad as beer gets, but I would think that at 3 minutes I should get all that nice citrus aroma and flavor..