QuercusMax
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP002
- Yeast Starter
- Slurry from previous batch (about a cup of thick slurry)
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.061
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 44
- Color
- Very dark
- Primary Fermentation (# of Days & Temp)
- 14 days at 68-ish
- Tasting Notes
- Best stout I\\'ve ever made. A very stout-y stout. Will re-brew.
Grain bill:
7.5lb 2-row
2.6lb flaked barley (500L - this is important)
1.75 MO (Muntons - the last I had from my 55lb sack)
1lb Roasted Barley (ground to a powder in my blender)
8oz carabrown malt
4oz special roast
4oz Black Patent
Hops:
2oz EKG 6.2%
Water treatment:
1.5 grams Gypsum in mash
This is by far the best stout I've ever made. I've made a number of Dry Stouts in the past with a 70-20-10 or 65-25-10 ratio of 2-row/Flaked Barley/Roasted Barley. The ones with 300L Roasted Barley were not nearly as good as the 500L. A few years back I picked up a six-pack of Guinness Extra, and I remember thinking "this is what Guinness should taste like", and I did some research and determined it's considered an Export stout. So I decided to make a stepped-up version of a Dry Stout, with some black patent to add an extra roasted component, since I have really enjoyed that in some recent stouts I made.
A few of the ingredients (the MO and the Carabrown) were some malts I had lying around - in the future I'd probably to 50-50 2-row/Maris Otter or just straight MO, maybe with some Victory.
The WLP002 was a last-minute decision. I've mostly used US-05 for my stouts in the past, and I had some fresh slurry lying around. It was a great decision - the slight fruity esters really contribute to the complexity. It is very full-bodied, and overall very smooth. Even though it finished at 1.016, it's not sweet, and the mineraliness from the gypsum works nicely with the hops and roasted malt.
7.5lb 2-row
2.6lb flaked barley (500L - this is important)
1.75 MO (Muntons - the last I had from my 55lb sack)
1lb Roasted Barley (ground to a powder in my blender)
8oz carabrown malt
4oz special roast
4oz Black Patent
Hops:
2oz EKG 6.2%
Water treatment:
1.5 grams Gypsum in mash
This is by far the best stout I've ever made. I've made a number of Dry Stouts in the past with a 70-20-10 or 65-25-10 ratio of 2-row/Flaked Barley/Roasted Barley. The ones with 300L Roasted Barley were not nearly as good as the 500L. A few years back I picked up a six-pack of Guinness Extra, and I remember thinking "this is what Guinness should taste like", and I did some research and determined it's considered an Export stout. So I decided to make a stepped-up version of a Dry Stout, with some black patent to add an extra roasted component, since I have really enjoyed that in some recent stouts I made.
A few of the ingredients (the MO and the Carabrown) were some malts I had lying around - in the future I'd probably to 50-50 2-row/Maris Otter or just straight MO, maybe with some Victory.
The WLP002 was a last-minute decision. I've mostly used US-05 for my stouts in the past, and I had some fresh slurry lying around. It was a great decision - the slight fruity esters really contribute to the complexity. It is very full-bodied, and overall very smooth. Even though it finished at 1.016, it's not sweet, and the mineraliness from the gypsum works nicely with the hops and roasted malt.
