Recipe Type: All Grain
Yeast: Wyeast 9097
Yeast Starter: YES
Batch Size (Gallons): 8
Original Gravity: 1.117
Final Gravity: 1.026
Boiling Time (Minutes): 200+
Primary Fermentation (# of Days & Temp): 45 Days at 68
Secondary Fermentation (# of Days & Temp): 260 days at 68
Tasting Notes: Rich stout that develops into roasty dark fruit flavors.
Amt Name Type # %/IBU
24 lbs Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 70.6 %
5 lbs 8.0 oz Brown Malt (65.0 SRM) Grain 2 16.2 %
2 lbs 8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 7.4 %
2 lbs Wheat, Midnight (550.0 SRM) Grain 4 5.9 %
5.00 oz Calypso [12.00 %] - First Wort 180.0 min Hop 5 116.5 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 6 -
1.5 pkg Old Ale Blend (Wyeast Labs #9097-PC) [50.00 ml] Yeast 7 -
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 8 -
Est Original Gravity: 1.120 SG Measured Original Gravity: 1.120 SG
Est Final Gravity: 1.036 SG Measured Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 11.2 % Actual Alcohol by Vol: 12.6 %
Bitterness: 116.5 IBUs Calories: 432.1 kcal/12oz
Est Color: 79.2 SRM
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 34 lbs
Sparge Water: 7.63 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Name Description Step Temperature Step Time
Mash In Add 8.50 gal of water at 173.7 F 158.0 F 60 min
Sparge Step: Fly sparge with 7.63 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
I used a blend of yeast in this beer because I wanted the esters from the SO4, the fermentation and alcohol handling of the WLP028, and the brett from my small amount of very old slurry from the 11-11-11 Old Ale. The esters from the SO4 will be reduced and reused by the brett so I wanted the character contributed by SO4 in this high gravity beer. This beer has been an evolution from complex grist with some caramel malts, to this much simpler grist with no caramel malts. The boil is variable for me. I base my sparge volume on my refractometer. If I'm getting low numbers I sparge more (even at the end with this much grain I was getting just under 10 brix) and then just let it boil longer. I gave up adding hops at the end due to the extended fermenation using the brett. I used hops that I had available but any hops you like could be used for bittering due to the long boil not much flavor will remain. Please note the high mash temp. This coupled with the black malt and long boil should provide enough residual non-fermentable sugars to leave you a brett stout that drinks like a very thick full bodied stout.
Edit: If you cannot source any 9097 then I am told that the blend just contained what is basically a healthy English strain and brett lambicus.
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