Recipe Type: All Grain
Yeast: Nottingham dry yeast
Yeast Starter: None (dry yeast rehydrated though)
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.5
Original Gravity: 1.069
Final Gravity: 1.025
IBU: 41.1 IBU
Boiling Time (Minutes): 60
Color: 41.2 SRM
Primary Fermentation (# of Days & Temp): 14 days
Secondary Fermentation (# of Days & Temp): 5 days
Tasting Notes: Very chocolately with a very full mouthfeel
8lbs Maris Otter
1lb chocolate malt
1lb flaked oats
12 oz roasted barley
9oz Patagonia perla negra 340L
6oz crystal 120
10oz unsweetened cocoa powder, added with 10 minutes left in the boil.
60 min - 1oz Kent Goldings
60 min - 1oz Fuggles (US)
5 min - 1oz Kent Goldings
Mash temperature: 156 F
Mash time: 60 min
Sparge temperature: 170 F
This recipe was based on 85% brewhouse efficiency. Adjust up or down as needed.
I kegged this recipe, and force carbed at 50psi for 5 minute and then let sit at 12psi for five days. It is carbed and served on regular CO2, not nitrogen. If you're naturally carbonating in a bottle, it will take longer than three weeks to go from grain to glass.
This was my fourth original recipe, but only the first one to actually make me say "wow." I was planning on letting this one condition in the keg for a few weeks, but was very pleasantly surprised to find it delicious so soon. Not to toot my own horn, but this is one of the best stouts I've ever had.
The Patagonia Perla Negra is a dehusked roasted barley malt. It comes in three roasted levels, with the 340L being the lightest roast of the three. I don't know if this is integral to the recipe or not. I added it on a whim since my LHBS owner really talked it up. Just nibbling on the grain, I loved it. It was much less bitter than comparable roasted malts. Maybe it's the lack of husks?
The only change I may make next time around is to cut back the Fuggles hops by half an ounce maybe. I'll probably try this and report back here after tasting.
“He has all the virtues I dislike and none of the vices I admire.” -Winston Churchill
IBA # 56,419