One of my house beers is an American Stout. It’s very roasty and very hoppy.
My normal recipe for it is 100% Sabro as the coconut notes just work really well with the roasty, chocolatey notes in the beer. The recipe is below, and it’s won multiple medals, including 3rd best in show at a 100 entry competition that was just for dark beers.
I’m going to brew it again soon, but I’d quite like a break from Sabro, so I was wondering if anyone had ideas about which of the following hops that I have in stock might be good/interesting for the late/dry hops In this beer:
Chinook
Strata
El dorado
Amarillo
Galaxy
Ekuanot
Mosaic
Citra
My feeling was maybe to use the Amarillo and/or Mosaic?
Here’s the recipe:
21 litres/5.5 US Gallons into fermenter.
IBU 57
ABV 5.9%
OG 1.059
FG 1.014
Full recipe: Hard Top - London Amateur Brewers Wiki
My normal recipe for it is 100% Sabro as the coconut notes just work really well with the roasty, chocolatey notes in the beer. The recipe is below, and it’s won multiple medals, including 3rd best in show at a 100 entry competition that was just for dark beers.
I’m going to brew it again soon, but I’d quite like a break from Sabro, so I was wondering if anyone had ideas about which of the following hops that I have in stock might be good/interesting for the late/dry hops In this beer:
Chinook
Strata
El dorado
Amarillo
Galaxy
Ekuanot
Mosaic
Citra
My feeling was maybe to use the Amarillo and/or Mosaic?
Here’s the recipe:
21 litres/5.5 US Gallons into fermenter.
IBU 57
ABV 5.9%
OG 1.059
FG 1.014
Malt
- Crisp Maris Otter, 6 EBC, 4750g, 75.5%
- Crisp Chocolate, 950 EBC, 400g, 6.4%
- Crisp Roasted Barley, 1300 EBC, 400g, 6.4%
- Simpsons Dark Crystal, 265 EBC, 400g, 6.4%
- Rolled Oats, 3 EBC, 340g, 5.4%
Hops
- 30g Sabro at 60 minutes
- 40g Sabro at 5 minutes
- 60g Sabro dry hop
Yeast
Wyeast 1056 American AleFull recipe: Hard Top - London Amateur Brewers Wiki