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Satan's Anus Stout
Foreign Extra Stout • All Grain • 5 gal
I was warned when I made a Sour Mash that it would smell like Satan's Anus. I did a 20% sour mash to give this stout a little twang.
September 5, 2011 am 11:07am
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 13 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Black Barley; Briess
Black Barley; Briess
Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .25 lbs
Acidulated Malt; Weyermann®
Acidulated Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
Target - 7.5 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- .6 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Made a Sour Mash 3.2 lbs Colorado 2 Row 5 Qts of water - Mash up to 162 for 40 Minutes Raise to 170 Hold for 10 Minutes Pour into Mash vessel cover with plastic wrap Cool to 115 Degrees Inoculate with Lactobacillus with 4 oz of un-milled Acidulated Malt Held temperature at 95 degrees with water blanket for 3 days. Mash 10 Pounds Colorado Pale Malt, 1 Pound 500 Lovibond Stout Rosted Barley, and Flaked Barley Brew in the bag 60 minutes at 152 °F Add Sour Mash water to regular mash. Boil hard for 90 minutes, adding hops with 60 minutes left in boil. Ferment at 68 °F (20 °C). Initial Gravity 1.085 2 Week Gravity 1.022 3 Week Gravity 1.022 Bottled at 3 weeks with 2/3 cup corn sugar.
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.082 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.018 | |
| Color: | 28.5 SRM | 30 - 40 | |
| Alcohol: | 8.6% ABV | 5.5% - 8% | |
| Bitterness: | 48.4 IBU | 30 - 70 | |
Discussion
Brew Day Notes
2011-09-05 8:10pm
Brew in the bag mash. Held at 152 for 90 minutes. Pulled bag out and put in Sour mash water. Added Sour mash grains to regular grains for sparging. Sparged running the water through twice. Made a .5 Liter yeast starter using 1/3 cup amber dme to .5 liters of water. Created the starter the night before and pitched it into the wort about 24 hours later, keeping it a room temperature Original Gravity: 1.085. I use a blowoff tube and kept my fermentor in a large bucket of water to help maintain temperature with a beer this big. After 24 hours I see I made the right choice as this is a really active fermentation, blowing extra foam right through the tube. It is holding temperature at about 70 degrees in spite of all the the activity.
Sour Meets Stout
2011-10-25 5:42pm
This beer turned out perfect. A great balance of Sour meets Stout Bitter. The head on this beer is thick like whipped cream. Tasted it next to Stone's collaboration cherry stout, and they were a good compliment to each other. Mine being sour and dry and theirs being cherry and chocolate.
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