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Obsidian Stout Clone

American Stout • All Grain • 5.5 gal

dmccrackin

Black and Bitter

September 30, 2009 pm 12:26pm

3.0/5.0 1 rating

Ingredients (All Grain, 5.5 gal)

8 lbs Pale Ale Malt; Bairds Malt

Pale Ale Malt; Bairds Malt

Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
1.25 lbs British Black Patent

British Black Patent

Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
1 lbs Crystal Malt 80°L

Crystal Malt 80°L

Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
0.5 lbs White Wheat; Rahr

White Wheat; Rahr

Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
0.5 lbs Munich Malt

Munich Malt

Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
1 oz Nugget - 14.6 AA% whole; boiled 60 min

Nugget

This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
1 oz Willamette - 4.6 AA% pellets; boiled 30 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
1 oz Northern Brewer - 6.0 AA% pellets; boiled 5 min

Northern Brewer

Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
Wyeast 1968 London ESB Ale™

Wyeast 1968 London ESB Ale™

Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Notes

60 minute boil. Mash at 149. Also add .5 lb carapils and 2lb Roasted Barley. O.G should be 1.065-1.067. FG should be 1.017-1.020. Brewed 10/4/09. O.G. 1.061 (added too much water). Kegged 10/17. F.G. 1.018

Style (BJCP)

Category: 13 - Stout

Subcategory: E - American Stout

		Range for this Style
Original Gravity:	1.059	1.050 - 1.075
Terminal Gravity:	1.015	1.010 - 1.022
Color:	31.7 SRM	30 - 40
Alcohol:	5.8% ABV	5% - 7%
Bitterness:	71.9 IBU	35 - 75

	Apparent	Real
Original Extract:	14.52 P	14.52 P
Terminal Extract:	3.72 P	5.77 P
Attenuation:	74.4%	60.3%
	% by Volume	% by Weight
Alcohol:	5.8%	4.6%

	Weight	Calories
Alcohol:	16.5 g	113.7
Carbs:	20.4 g	77.6
Protein:	1.4 g	5.7
		Total Calories
		197.0

Fermentables

Total: 11.25 lbs

Efficiency: 84%

	Quantity	Proportion	Gravity	Color
Pale Ale Malt Pale Ale Malt; Bairds Malt Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.	8 lbs
British Black Patent British Black Patent Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.	1.25 lbs
Crystal Malt 80°L Crystal Malt 80°L Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.	1 lbs
White Wheat White Wheat; Rahr Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.	0.5 lbs
Munich Malt Munich Malt Sweet, toasted flavor and aroma. For Oktoberfests and malty styles	0.5 lbs

	Quantity	Boiled
Nugget (14.6%) Nugget This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.	1 oz	60 min
Willamette (4.6%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	1 oz	30 min
Northern Brewer (6%) Northern Brewer Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.	1 oz	5 min

Discussion

dmccrackin

Hops

2009-10-06 12:01pm

Nuggets were really piney.

dmccrackin

Nice stout

2009-11-11 1:53am

This was a good beer. It was a little too roasty for my palate, but very smooth and drinkable nonetheless. I especially liked the hops in this beer. I think the Nugget addition carried through and seems like a really nice hop for porters and stouts.

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Recipe Search

Products

Obsidian Stout Clone

Ingredients (All Grain, 5.5 gal)

Pale Ale Malt; Bairds Malt

British Black Patent

Crystal Malt 80°L

White Wheat; Rahr

Munich Malt

Nugget

Willamette

Northern Brewer

Wyeast 1968 London ESB Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

British Black Patent

Crystal Malt 80°L

White Wheat; Rahr

Munich Malt

Hops

Nugget

Willamette

Northern Brewer

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Obsidian Stout Clone

Ingredients (All Grain, 5.5 gal)

Pale Ale Malt; Bairds Malt

British Black Patent

Crystal Malt 80°L

White Wheat; Rahr

Munich Malt

Nugget

Willamette

Northern Brewer

Wyeast 1968 London ESB Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Bairds Malt

British Black Patent

Crystal Malt 80°L

White Wheat; Rahr

Munich Malt

Hops

Nugget

Willamette

Northern Brewer

Discussion

Post a Comment

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