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Back In Black (Comp. '05)
Dry Stout • All Grain • 5 gal
Based on Bailey's recipe, but with a sour mash added.
February 24, 2005 am 12:43am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.75 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 0.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Bullion - 10.5 AA% pellets; boiled 35 min
Bullion
Neutral. Not highly regarded.
- 1 oz
Black Patent Malt - (omitted from calculations)
Black Patent Malt
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
* For the sour mash: 3 oz crushed pale malt mixed in 1 pint 150F water; left covered at room temp for 3 days... Added to mash with grains. MASH: *Mashed @ 152F, pH 5.2 for 60 min, recirculated till reasonably clear. * Sparged with 180F water - 4 gal BOIL: * Lid off until T+ 30:00. * Hops in @ T+ 60:00 * Irish moss in @ T+ 20:00 * Boil stop/whirlpool @ T+ 90:00 * Cooled to 75F * SG 1.060; only 4 gal. Diluted to 1.054 (1/2 gal water) * pitched 1/2 gal starter: 1/2 slurry from "Brown Town" (Coopers), 1/2 DME, water and yeast nutrient mix. (VERY active). * Only TWO HOURS lag time!!!!
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.013 | 1.007 - 1.011 | |
| Color: | 26.0 SRM | 25 - 40 | |
| Alcohol: | 5.2% ABV | 4% - 5% | |
| Bitterness: | 34.2 IBU | 30 - 45 | |
Discussion
Sour Mash!
2005-02-25 10:41pm
Yep, this one has a pint of soured mash added. Apearently guinness does something simmilar, to give their brew a slightly sour zip. I tried this in a witbier last summer, and it turned out great. Got the idea from BYO magazine: http://www.byo.com/recipe/1209.html
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