Description

This is a Community Recipe created by west-street-brewing-company

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

Crisp Maris Otter (3400 grams)
Crisp Pale Rye Malt (500 grams)
Crisp Chocolate Malt (400 grams)
Rolled Oats (400 grams)
Crisp Torrified Wheat (300 grams)
Crisp Black Malt (250 grams)
Weyermann® Carafa Special® Type 1 (200 grams)
Crisp Extra Dark Crystal Malt (200 grams)
Crisp Caramalt (100 grams)
Ahtanum Pellets (30 grams)
Magnum Pellets (25 grams)
Lactose 500g (1 packs)
SafAle™ US-05 11.5g (2 packs)

Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Stout
Batch Size: 22 litres
Original Gravity: 1.062
Final Gravity: 1.015
ABV %: 6
IBU: 44

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Add 25g Magnum hops at 60 mins
Add 30g Ahtanum hops at 30 mins
Add 300g Lactose at 10 mins
Add 2.5g Yeast Nutrient at 10 mins
Add 1 Whilfloc tablet or Irish Moss at 10 mins

Secondary additions and timing:

None

Yeast: US-05
Fermentation temperature/steps: 19c for 21 days

Comments:

Black as midnight, black as pitch. Blacker than the foulest witch.

A slick bittersweet Porter with hints of roast coffee and dark chocolate. A slight hint of citrus from the Ahtanum hops keeps things interesting.

Recipe is based on brew house efficiency of 75%. Two sachets of US-05 is recommended for a clean and fast fermentation and to achieve good attenuation due to high volume of special malts. Take sparge slowly to avoid compacting the grain bed. Add rice hulls or oat husks if using a Grainfather to avoid a stuck sparge.

Mash with 19.6 litres of water and sparge with 13.1 litres. Pre boil volume of 27 litres and post boil volume of 24 litres to achieve a transfer of 22 litres to fermenter.