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:
35 Boiling Time (Minutes):
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.
7# pale malt
2# flaked barley
1# roast barley, ground to dust in coffee grinder
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.