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Archive for the tag “American Stout”

Pretty in Black

This is an interpretation of BYO’s Deschutes Obsidian Stout Clone recipe.  I like it, but it turned out way too hoppy — CDA (or whatever you want to call it) territory.  The main reason for this is the fact that I have been using a crappy plastic-and-spring kitchen scale, which is terrible for measuring small quantities of light, fluffy hops.  This beer made me finally break down and buy a digital kitchen scale. 

I couldn’t find the hops called for at the homebrew supply store, so I played around a bit.  I kept the same AAU’s but used Northern Brewer for all the mid- and late-hops.  Willing to sacrifice some subtle hop austerity (the more proper stout hop character), I opted instead for a little bit of odd interest.  I wanted to get a sense of that somewhat unusual “rough-hewn” NB character (and I think I did!).

An interesting observation: right out of the kegerator it’s quite hoppy, but let it warm to a more appropriate American Stout serving temperature, and this beer comes across as more balanced (malts seem to express themselves better).

I have no photos pertaining to beer for this post, so here’s one of the Raveonettes:

Style: American Stout

Brew Date: Sunday, 1-5-14

Transfer to Secondary: Saturday, 1-11-14

Kegged: Saturday, 1-25-14

Base Malt: 6.8 lb. light liquid malt extract (LME) 2 °L

Steeping Grains:

  • 1.3 lb. black malt 530 °L
  • 1.0 lb. crystal malt 80 °L
  • 9.5 oz. Carapils 2 °L
  • 9.5 oz. Western Munich malt 10 °L
  • 9.5 oz. Western wheat malt 2 °L
  • 1.4 0z. roasted barley 575 °L

Yeast: White Labs WLP002 English Ale (pitched at 68°F, started 2 nights before [Friday night], conditioned on stir plate)

Hops:

  • “Tomahawk/Warrior/Columbus” @13.8 alpha – pellets
  • Northern Brewer @ 9.7 alpha – whole cone

Hop Schedule:

  • 0.85 oz. Columbus at 90 min
  • 0.5 oz. Northern Brewer at 30 min
  • 0.8 oz. Northern Brewer 5 min

Gravity Schedule:

  • 1.055 at pitch 1-5-14
  • 1.018 at kegging 1-25-14

Process Notes:

  • First attempt at full-volume boil.  Probably due to the time took to steep grains and bring water to temp in the cold weather, I got only 3.3 gallons (before make-up water) from a 6 gallon start!
  • Instead of the following the directions (time and extra steps) for steeping grains at 170° for 35 minutes in 1.5 gallons, I just put the grains in cold, brought it up to 170° and held grains at 166-175 (best I could do for controlling temp) for 10 minutes.  Water started at 11: 15.  90 minute boil started at 12:12.
  • OG came in way low.  Should have been 1.068.  I suspect this, in part, to be due to my steeping method above.  Why else though?  I had all the necessary LME, which should have provided most of the sugars.
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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.

We are North American Scum

And for those of you who still think I’m from England…
I’m not, no.

Yeast: WLP001 (one vial in a 1.3L starter)

Gravity Schedule:
1.062 at pitch, 11-11-12
1.022 at racking to secondary, 11-19-12
1.021 at bottling, 12-3-12

Bottling Notes:
4.25 oz corn sugar for ~2.5 volumes.

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