Aubie Stout
Well-Known Member
Here's the recipe:
85% eff. OG: 1.053. 5.5 Gal.
7.0 lbs Six Row
2.0 lbs Flaked Maize
.50 lbs Crystal 80
.25 lbs Chocolate Malt
.75 oz First Gold @ 60 mins for 19.4 IBU's
1.0 oz Willamette @ 10 mins for 6.5 IBU's
1.0 oz Willamette @ 5 mins for 3.6 IBU's
Secondary on 4.0 oz of lightly toasted American Oak chips for a week or so.
Mash @ 154 for 24hrs! Actually, set initial mash temp at 154 and let it rest in MLT for 24hrs with the top on. The goal is to sour the mash. The longer the mash the more sour it gets. 24hrs is to "slightly" sour.
Everyone loved the first attempt. I wanted to hops this one up a little more and add a twist with the oak aging. Will advise.
85% eff. OG: 1.053. 5.5 Gal.
7.0 lbs Six Row
2.0 lbs Flaked Maize
.50 lbs Crystal 80
.25 lbs Chocolate Malt
.75 oz First Gold @ 60 mins for 19.4 IBU's
1.0 oz Willamette @ 10 mins for 6.5 IBU's
1.0 oz Willamette @ 5 mins for 3.6 IBU's
Secondary on 4.0 oz of lightly toasted American Oak chips for a week or so.
Mash @ 154 for 24hrs! Actually, set initial mash temp at 154 and let it rest in MLT for 24hrs with the top on. The goal is to sour the mash. The longer the mash the more sour it gets. 24hrs is to "slightly" sour.
Everyone loved the first attempt. I wanted to hops this one up a little more and add a twist with the oak aging. Will advise.