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Old 02-10-2010, 06:48 PM   #1
BrewSkies's Avatar
Aug 2008
Posts: 30

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

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.

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Old 02-16-2010, 09:53 PM   #2
BrewSkies's Avatar
Aug 2008
Posts: 30

Beer porn. Mmmm mmm good.

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