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Skanky Dog XXX Stout
Dry Stout • All Grain • 5 gal
This is a ridiculous brew that came about in a dream I had. Just kidding. Seriously, this brew will be stronger than a stout, drier than stout, more bitter than a stout and will only be palatable to a small percentage of extreme beer enthusiasts. Ps. I also dry hopped 1oz on Fuggle into the primary.
March 2, 2010 am 11:18am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 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
- 0.75 lbs
Chocolate Malt; Breiss
Chocolate Malt; Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 1.5 lbs
Roasted Barley; Briess
Roasted Barley; Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2 oz
Goldings - 5.0 AA% pellets; boiled 90 min
Goldings
Mild. Slightly flowery.
- 1 oz
Goldings - 5.0 AA% pellets; boiled 45 min
Goldings
Mild. Slightly flowery.
- 2 oz
Fuggle - 4.8 AA% pellets; boiled 10 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1768-PC English Special Bitter
Wyeast 1768-PC English Special Bitter
A great yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.013 | 1.007 - 1.011 | |
| Color: | 35.6 SRM | 25 - 40 | |
| Alcohol: | 6.6% ABV | 4% - 5% | |
| Bitterness: | 79.8 IBU | 30 - 45 | |
Discussion
Update
2010-03-02 11:24am
I placed this batch in primary on the 20th with 1 oz of Fuggle pellets. Only got an OG of 1.060, which is low because I usually get a brew house efficiency of 80-83%. I think the PH was low due to the huge amount of roasted barley. Anyway, fermented in primary for 6 days and then I racked to secondary. Tasted the brew when racking and, to say the least, it was a strong beer. It tasted like a rich, burnt beer log that was rolled in hops then charbroiled, if that makes any sense. I loved it!! It will probably stay in secondary for a few weeks. I'll keep you posted.
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