This time, I wanted to take the opposite approach. No weird ingredients, no aging on wood, just an intense, full-bodied beer with a prominent roasted grain flavor. I did use five different types of barley in this recipe, but each plays a vital role. The two row is a fairly neutral base malt; the chocolate malt and roast barley together produce intense and complex roast flavors; the English crystal adds sweetness to balance the bitter roasted grains; finally, the flaked barley adds body. Since aroma is often where regular stouts are lacking, I also added a decent amount of Nugget as an aroma hop, which adds pleasant floral notes.
Had a stuck mash and didn't get very good efficiency. I did a long boil and added a bit of extract to make up for it.
First tasting 10/21/13: Good aroma, balanced flavor profile, excellent mouthfeel. Just enough alcohol in the aroma to add complexity. Subdued but noticeable esters. This beer is great now, but I expect it to continue to improve for at least a year. I will have trouble making it last that long.
IBUs (Tinseth): 40
Mash adjustments: 2.5 grams slaked lime, 5 grams calcium chloride
Sparge adjustments: 1 drop 88% lactic acid
Mash temp: 154
Mash length: 60 minutes
Yeast: Wyeast 1098 British ale yeast (close relation to WLP007)
Starter: 4 liters
Pitching temp: 65F
Max temp: 74F
|Malts Mashed||Amount||%||Max Pts.|
|English Medium Crystal||1||5%||34.00|
|Other Fermentables||Amount||Max Pts.|
I performed a 90 minute boil to reduce volume.
5/21/13: Gravity is 1.019.
6/4/13: Bottled to 2.3 volumes of CO2.