Dark Owl Sweet Stout

[thePudwhack]

I didn't find the Dark Owl recipe until after I brewed. This is the recipe I was going for originally.


7 lbs of Morris Otter
1 lbs of British Crystal
0.5 lbs of Roasted
0.5 lbs of Chocolate
1.5 lbs of Cara-Pils (not in Dark Owl)

1 lbs of Lactose
0.25 of Malto Dextrin (Didn't use this)
3 oz of Willamette for 8 HBU

Mash @ 155 F for 60 min
Add 1 tsp Irish Moss in the last 15 min

OG: 1.055
FG: 1.022


The only big differences are the Dextrin and Willamette.

The one I had last night had a nice brown head on it. Not sure how much of this is from the British Crystal or from the Dextrin. Also not sure how these two are different. I know they're both low in fermentables.

 

[jbeauchamp]

I am trying to enter this recipe into BeerSmith and Lactose is not listed anywhere. Am I just missing it somewhere, or will I need to add this. If I have to add it, does anyone have the specifics?

Thanks

 

[chefchris]

I am trying to enter this recipe into BeerSmith and Lactose is not listed anywhere. Am I just missing it somewhere, or will I need to add this. If I have to add it, does anyone have the specifics?

Thanks

Late reply but click on Add Grain/Extract and look for Milk Sugar (Lactose).


What effeciency is this set at btw?

 

[niquejim]

My efficiency on the OP was 80%

 

[AnOldUR]

And I'm drinking one right now

With spring in the air it took me a while to get to the stout, but the temperature dropped into the low 50's today, so I was in the mood for a nice belly warmer. The Dark Owl Sweet Stout was the perfect choice. Very nice balance of low bitterness, malt and chocolate. Might be a hint of coffee in there. This is a recipe that I'll have to try. Only hope that I can duplicate this wonderful sample. Thanks for sharing.

 

[niquejim]

Only hope that I can duplicate this wonderful sample. Thanks for sharing.

I'm sure you will be able to and I'm glad you enjoyed it.

I just brewed up my dry stout now that the weather is warmer(a relative term here in south Florida). I'll do this one again come October/November

 

[Pappers_]

This looks like an interesting recipe and think we might brew it up in the next few weeks so it's ready when our Chicago winter hits.

My brew partner is interested in splitting the batch in half in secondary and putting one half onto cherry purée. I've never drunk a milk cherry stout (let alone brewed one) and it sounds like it could be good - it's good to experiment! Any words of advice or counsel?

Cheers!

 

[niquejim]

I've never tried it with fruit, but it sounds interesting. If you do it keep me informed, as this sounds like a nice holiday beer

 

[Pappers_]

I've never tried it with fruit, but it sounds interesting. If you do it keep me informed, as this sounds like a nice holiday beer

Will do! Looks like we'll brew this later in August.

 

[CharlosCarlies]

Just kegged this today. I'm impatient and always burst carb, so the carbonation isn't quite what it should be yet...but either way this beer is absolutely fantastic! It's definitely going to be a house staple. I wouldn't change a single thing.

Thanks Jim!

 

[JohnnyO]

I brewed this recipe today, and I'm stoked to see how it turns out. I hit my temps on the mark, but threw in a full ounce of the Chinook by accident. Also, my software screwed up a bit and I ended up with near 6 gallons in the primary. Hit the OG with 1.050, so I'm not complaining.

 

[niquejim]

Just kegged this today. I'm impatient and always burst carb, so the carbonation isn't quite what it should be yet...but either way this beer is absolutely fantastic! It's definitely going to be a house staple. I wouldn't change a single thing.

Thanks Jim!

I brewed this recipe today, and I'm stoked to see how it turns out. I hit my temps on the mark, but threw in a full ounce of the Chinook by accident. Also, my software screwed up a bit and I ended up with near 6 gallons in the primary. Hit the OG with 1.050, so I'm not complaining.

I'm glad you like it. I just brewed my dry stout yesterday, but as the weather cools I'll do this one again

 

[JohnnyO]

I was hoping to bottle up this batch this past weekend, but was unable to. We did a complete gut-job on our kitchen and I don't have a sink. I did, however, take my first sample. FG weighs in at 1.016. I think that puts me at around 4.4% ABV. I drank the sample, and thought it was delicious.

This being my first stout, if I get the batch into bottles this coming weekend, would they be good to go by the last weekend in October? I understand that the carbing process typically takes between 2-4 weeks, but the flavors of a stout, will they be mellowed and balanced in that time frame?

 

[niquejim]

With a little over 4 weeks you'll be fine. I've had a keg gone is less time

 

[JohnnyO]

haha awesome!!

 

[Rick500]

What are you guys carbonating this one to? 2.0 or so?

Recipe looks tasty.

 

[firefly765]

I usually use S-04, US-05 or Nottingham. While all being a little different, they will all work. I want to try it with Irish Ale yeast, but have not had the opportunity yet

I'm 80% through a keg of this with 1084 & it's awesome!

 

[niquejim]

I'm 80% through a keg of this with 1084 & it's awesome!

You're only on the other coast, so save one and come visit

 

[Old_E]

Just wanted to let you know how good this is! Best beer I've brewed to date. I made a few minor changes, but everyone who tries it gives rave reviews.

Also, I think this would be awesome if put on some chocolate nibs in the secondary. May try that at some point.

Thanks for the Reicpe!

 

[400d]

how did you ferment this? how long in primary and at what temps? how long in secondary?

could I use target hops instead of chinook?

thanks

 

[Old_E]

Me? 2 weeks in the primary... then right into kegs. It was great about a week later.

 

[JeffoC6]

So uh...I brewed this about 2 weeks ago and revisited this thread last night and realized that I completely forgot to add the lactose

What do you think I'm going to end up with sans the lactose?

 

[funkadelicturkey]

I brewed this 3 weeks ago and just tasted the gravity sample. Yum! Thanks for sharing this recipe!

 

[funkadelicturkey]

Pic I also posted in What are you drinking now thread:

Thanks for the recipe this is delicious. I could drink it everyday!

 

[fury556]

Would it be ok to use WLP029 with this recipe? I just got done making an irish red with it that turned out really good and want to reuse the yeast.

 

[fury556]

Anyone know? I'm new to home brewing and not sure how using a different yeast would effect this.

 

[funkadelicturkey]

Would it be ok to use WLP029 with this recipe? I just got done making an irish red with it that turned out really good and want to reuse the yeast.

Sure, why not? On the WLP029 webpage someone mentioned using it for a stout with good results "a starbucks expresso oatmeal chocolate stout...It made the best dark beers I have made yet and definitely had a distinct German flavor."

My guess is it would turn out just fine, I'm not sure about the differences in flavor you'd get from a German vs English ale yeast.

From a BYO article.

German: more likely to get a banana/clove aroma
English: leaves a sweeter, maltier profile

Surely that is also strain dependent...and highly influenced several other factors like fermentation conditions

 

[fury556]

Sure, why not? On the WLP029 webpage someone mentioned using it for a stout with good results "a starbucks expresso oatmeal chocolate stout...It made the best dark beers I have made yet and definitely had a distinct German flavor."

My guess is it would turn out just fine, I'm not sure about the differences in flavor you'd get from a German vs English ale yeast.

From a BYO article.

German: more likely to get a banana/clove aroma
English: leaves a sweeter, maltier profile

Surely that is also strain dependent...and highly influenced several other factors like fermentation conditions

Thanks for the advice, I went with WLP005. Now I have to figure out want I want to do with the leftover WLP029 yeast in my fridge. I haven't washed it yet, should stay good for a few weeks right?

 

[niquejim]

Somehow I haven't checked this thread in over a year, sorry. Kolsch yeast would be a good fit as it is fairly neutral.
I'm glad everyone likes it and reminds me it's time to brew it again

 

[fury556]

I brewed this on 12/22, took a hydro reading today (1/13) and it went from 1.064 to 1.038. I guess I have a stuck fermentation? I've had the temp set at 64°. Should I just set the temp to say 72° and it will start up again?

I had made a few small changes to this recipe. I added a 1lb of light brown sugar and used 1 1/2lbs of lactose instead of 1lb. Fermentation got off to a great start, was vigorous and lasted 3-4 days.

Any suggestions?