I'm planning a recipe inspired by a beer I've never actually tasted, De La Senne's Stouterik. My idea is to take a basic dry Irish Stout recipe and ferment it with Wyeast 3522 (Ardennes) in the mid-60s. I've found that this yeast is fairly subdued at this temperature, and it can add a pleasant tartness that might echo the lactic twang people talk about in Guinness.
My basic recipe, first time round, will be something like this:
O.G. 1.040
68% Maris Otter
20% Flaked Barley
8% Roasted Barley
2% Chocolate
Hopped to 35-40 IBUs with Fuggles, probably with some added for aroma near flame-out.
Based on that first attempt, I may tweak the roasted grains and perhaps add a small percentage of dark crystal malt.
Anyway, I'm fairly set on my first recipe, but I'm wondering if anyone else has brewed something along these lines, or has tried Stouterik and can tell me more about it.
My basic recipe, first time round, will be something like this:
O.G. 1.040
68% Maris Otter
20% Flaked Barley
8% Roasted Barley
2% Chocolate
Hopped to 35-40 IBUs with Fuggles, probably with some added for aroma near flame-out.
Based on that first attempt, I may tweak the roasted grains and perhaps add a small percentage of dark crystal malt.
Anyway, I'm fairly set on my first recipe, but I'm wondering if anyone else has brewed something along these lines, or has tried Stouterik and can tell me more about it.