All Grain Yeast:
Nottingham Yeast Starter:
Yeast Cake Batch Size (Gallons):
4 Original Gravity:
1.090 Final Gravity:
28 Boiling Time (Minutes):
18 Primary Fermentation (# of Days & Temp):
21 Days at 70F Tasting Notes:
Roasty, Rye, dried fruits, burnt caramel
This recipe is based off the technique Oldsock uses for 90-shilling-scottish-stout-recipe.html with a detour towards rye-inspired ales.
Spicy Amarillo hops are complementing the rye in this one, balanced against a nice roasty background. This beer is geared towards deep rustic color, rough grainy flavors, and high alcohol content as a winter warmer.
Gather 1 gal of first runnings and boil separately during the 75 minute boil, adding back into the wort at flame out. I ended up with a little over 4 gallons of wort at 1.090 OG. If you end up with a lighter gravity at 5 gallons then yours might condition a little faster than mine. It'll certainly be strong enough.
I used a local speciality Oregon Select malt but you can use any 2 row or pale malt. The key here seems to be the roast, the caramelization, and the rye, combined with spicy hops and high attenuation.
Ingredient Amount % MCU When
US Pale Ale Malt 12.00 lb 80.0 % 9.3 In Mash/Steeped
US Rye Malt 2.25 lb 15.0 % 1.9 In Mash/Steeped
US White Wheat Malt 0.50 lb 3.3 % 0.3 In Mash/Steeped
US Roasted Barley 0.25 lb 1.7 % 16.7 In Mash/Steeped
US Amarillo 11.4 % 0.50 oz 19.3 Loose Whole Hops 75 Min From End
US Amarillo 11.4 % 0.50 oz 9.3 Loose Whole Hops 15 Min From End
Irish Moss 1 Unit at 15 mins
Yeast Nutrient 1 Unit at 15 mins