All Grain Yeast:
Wyeast 3787 Yeast Starter:
None Batch Size (Gallons):
5 Original Gravity:
1.089 Final Gravity:
59 Boiling Time (Minutes):
51 Primary Fermentation (# of Days & Temp):
44 - upper 60s/70s Tasting Notes:
Chocolate. Coffee. Roastiness. Some alcohol warmth.
2-Row 11.0 lb 67 %
Chocolate 1.5 lb 9 %
Caramel/Crystal 90L 0.5 lb 3 %
Roasted Barley 0.5 lb 3 %
Rye 0.5 lb 3 %
Flaked Oats 0.5 lb 3 %
Molasses 0.5 lb 3 %
Wheat 0.25 lb 1 %
Caramel Pils 0.25 lb 1 %
Carafa I 0.25 lb 1 %
Golden Naked Oats 0.25 lb 1 %
Brown Sugar 0.25 lb 1 %
Magnum 0.84 oz 60 min
Perle 1.0 oz 20 min
Columbus 1.0 oz 10 min
Citra 1.0 oz 3 min
It's been about a month since I've had the real thing. I recall the real beer being a little drier than mine. And I recall drinking earlier versions of Dark Truth and being able to detect a slight Belgian character, but I haven't in more recent bottles, and I don't in mine either.
Very little to no hop aroma. Mostly chocolate. Coffee. I'd say this is in the ballpark in terms of flavor, appearance, and aroma.
Boulevard lists these ingredients on its web site:
Malt: Pale Malt, Amber 50, Cara 120, Cara 300, Chocolate, Roasted Barley, Chocolate Rye, Malted Rye, Malted Wheat, Honey Naked Oats, Flaked Oats
Adjuncts: Brown Sugar, Dark Brown Sugar
Hops: Magnum, Zeus, Citra, Perle
Prior versions of the site that I found on the internet archive list these:
Same grain bill, but these hops: Hallertau Tradition, Perle, Saphir.
My recipe is here: https://www.brewtoad.com/recipes/strong-stout-10.