North American Scum
Oh I don’t know, I don’t know, oh, where to begin…
This winter I thought it would be nice to have a stout on hand. With our dark, cold, rainy Oregon winter in full swing, I was really in the mood for a nice, heavy one. I started looking through American Stout recipes, as American stouts are known to be a bit more robust: fatter, more aggressive, and more in your face—you know, more American.
This is the first full-on stout I’ve brewed. It’s based on the BYO ‘American Stout‘ extract recipe. Modifications included replacing the Centennial Hops with my homegrown Saaz (equivalent AAU’s), and doing some other odd damage-control hop adjustments to make up for some wacky stuff that happened early in the boil.
Yeast: WLP001 (one vial in a 1.3L starter)
1.062 at pitch, 11-11-12
1.022 at racking to secondary, 11-19-12
1.021 at bottling, 12-3-12
4.25 oz corn sugar for ~2.5 volumes.