BrewSkies
Active Member
- Joined
- Aug 5, 2008
- Messages
- 30
- Reaction score
- 0
- 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
- Boiling Time (Minutes)
- 60
- IBU
- 35
- 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.
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.
