Recipe Type: Extract
Yeast: WLP004 - Irish Ale
Yeast Starter: Yes, 500mL
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.016
IBU: 39
Boiling Time (Minutes): 60
Color: 34.0 SRM
Primary Fermentation (# of Days & Temp): 8 days @ 70˚F
Secondary Fermentation (# of Days & Temp): 28 days @ 70˚F

Darwinian Stout
13-E American Stout



Size: 5.0 gal
Attenuation: 75.0%
Calories: 189.2 per 12.0 fl oz

Original Gravity: 1.057 (1.050 - 1.075)
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Terminal Gravity: 1.014 (1.010 - 1.022)
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Color: 33.7 (30.0 - 40.0)
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Alcohol: 5.59% (5.0% - 7.0%)
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Bitterness: 38.84 (35.0 - 75.0)
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Ingredients:
0.75 lbs Cara-aroma®
0.25 lbs Black Malt
0.5 lbs Roasted Barley
0.5 lbs Barley Flaked
6.0 lbs Liquid Dark Extract
1.0 lbs Dry Dark
0.75 oz US Cascade (8.5%) - added during boil, boiled 60.0 min
.75 oz US Willamette (4.5%) - added during boil, boiled 60.0 min
0.5 oz UK Golding (5.0%) - added during boil, boiled 15.0 min
0.25 oz US Cascade (8.5%) - added during boil, boiled 5.0 min
0.25 oz US Willamette (4.5%) - added during boil, boiled 5.0 min
0.5 c Coffee, Coarse - steeped after boil
1 tsp Vanilla Extract - steeped after boil
1 ea White Labs WLP004 Irish Stout

Notes:
Lightly ground (or coarse chopped/cracked) coffee beans (a fresh, dark roast like double french) added pre-boil (1/2 cup) vanilla extract added at heat turn-off (1tsp). Steep grains in full boil volume for 1/2 hour at 150˚F, after adding 3tsp burton water salts. Danimal suggested the name "Darwinian Stout" after the exploding bottles of the first batch. Bottle with 4oz dextrose. Let the beer bottle condition for around 1.5-2 months before drinking. Or don't, but it definitely gets better with age. Will probably taste acidic for the first month or so, but in the end mellows to a nice, dark chocolately beverage with great light-brown head. Head retention and mouthfeel are exceptional thanks to the flaked barley. Coffee lends a light aroma of espresso. Hops balance well with the acidity of the dark malts.

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