English Dry Stout

ACBEV · Aug 30, 2018

English Dry Stout

Tasting Notes...
Very dark and rich. Toasted biscuits with roast coffee, raisins and cherries, with some spicy hops.

22L Batch
OG: 1.050
FG: 1.012
ABV: 5.0%
IBU: 40
(Assuming 75% Efficiency)

Mash Fermentables...
2200g Mild Ale Malt (46.6%)
1100g Munich Malt (23.3%)
250g Amber Malt (5.3%)
350g Brown Malt (7.4%)
200g Black Malt (4.2%)
225g Special B (4.8%)
225g Wheat Malt (4.8%)

Kettle Fermentables...
75g Roast Barley (1.6%) (Grind to a powder, add to kettle 15 minutes before end of boil)
95g Blackstrap Molasses (2.0%) (Mix with 1L of hot wort and add to kettle 15 minutes before end of boil)

Hop Pellet Additions...
30g Bramling Cross @ 60 Minutes
30g Goldings @ 30 Minutes
10g Goldings @ 5 Minutes

Method...
Mash @ 65c for 1 Hour
Sparge @ 77c

Boil for 1 hour, adding kettle fermentables and hop additions at the specified times.

Pitch 1 pack of Wyeast London Ale III @ 19c.

Ferment for 2 weeks @ 21c.

Batch prime with 120g of cane sugar.

Bottle condition for 2 weeks @ 18c.

Mature for 2-3 weeks @ 12c...

cheshirehomebrew · Sep 3, 2018

that looks a great brew, have posted a milk stout recipe in the recipe threads, any chance you can take a look over it please ?

Clint · Sep 3, 2018

Why grind the barley and add at the end of the boil? What will the mollasses bring as well as sugar?

MyQul · Sep 3, 2018

Clint said:
Why grind the barley and add at the end of the boil? What will the mollasses bring as well as sugar?

Doing that to the R.Barley will give a smoother less agressive roasty flavour. You can also cold steep it the night before and add the 'tea' to the boil for the same effect. The mollases will add a treacley flavour

ACBEV · Sep 3, 2018

I add the roast barley to late kettle to reduce the sharp, astringent and burnt flavour. As MyQul said its smoother, but still adding a good amount of colour and dryness, you don't need to add so much either. There is plenty of smoky, burnt coffee/burnt toast notes in the black malt.

The amber and brown malts add quite a bit of dryness with baked biscuity flavour and coffee notes.

I love the combination of molasses and special B in this beer, combined with quite a high fermentation... Hints of dark fruits, treacle / Christmas pudding.