Recipe Type: All Grain
Yeast: 1 each past best-by-date WL English and and Dry English Ale
Yeast Starter: Yes, to ensure viability of old yeast
Batch Size (Gallons): 5.5
Original Gravity: 1.047
Final Gravity: 1.010
IBU: 35
Boiling Time (Minutes): 60
Color: 31 SRM
Primary Fermentation (# of Days & Temp): 7 days @ 68
Additional Fermentation: 20oz of work fermented in mason jar with a handful of dry grain
Tasting Notes: Slight hint of "funk" flavor, otherwise very dry, with lots of roasted malt flavor.

Quick and easy dry stout with a twist from the wild ferment. A loose version of a Guinness clone, but a side-by-side tasting shows this is a very different beer. Much richer flavor than a Guinness. In my opinion, much more interesting. The ground roast barley gives it quite a kick of flavor and almost a slight astringent feel. Had this on tap next to my Bass Pale Ale clone--- makes a killer Black and Tan or is delicious all by itself. Fairly low ABV, you can put down several pints of this and not feel it.

Grain Bill:
7# pale malt
2# flaked barley
1# roast barley, ground to dust in coffee grinder

Hops:
2 oz EKG (5.0%), 60 minutes

Mash in: 3.2 gallons @ 160F
Sacc rest: 60 minutes @ 152F
Batch sparge: 4.5 gallons @ 180F to raise temp to 168F


After cooling wort, ~20oz set aside in sanitized mason jar with a handful of dry grain. Aluminum foil loosely placed over jar and set aside (WARNING: it's gonna stink!)

After 7 days, wild ferment boiled for 15 minutes (once again: this will stink up your house) and placed in keg. Racked the rest of the wort onto this and force carbonated. After 7 days at serving pressure, pulled the first pint. Total time from grain to first draw= two weeks.