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Add a photoRaciónes: 12
Ingredientes
- 5 lb Dry dark malt extract
- 2 lb Crystal malt 40L
- 1 1/2 lb Crystal malt 20L
- 12 ounce Chocolate malt
- 4 ounce Roasted barley
- 6 ounce Dextrin pwdr
- 1/2 tsp Calcium carbonate
- 1/2 ounce Eroica hops (20 BU)
- 1/4 ounce Chinook hops (12 BU)
- 3/4 ounce Nugget hops (12 BU) (subst N. Brewer ( BU))
- 1 ounce Cascade hops (5 BU)
- 1 ounce Eroica hops (4 BU) Wyeast #1098 British Ale Yeast
- 1 c. DME for priming
Direcciones
- Made a yeast starter 3 days before pitching. Used 2 Tbsp. DME and 1 c. water. Next time use 2 c. water. Crack all grains and steep for 30 min at about 160 degrees along with the calcium carbonate. Strain out grains and sparge into about 2-1/2 gallons pre-boiled water. Total boil about 5 gallons. Add in dry malt and dextrin and bring to a boil. Add in 1/2 oz of Eroica and 1/4 oz of Chinook when boil starts. 30 min later add in 3/4 oz Nugget hops. Refrigeratewith an immersion chiller.
- Rack to a carboy, fill to 5 gallons and let sit overnight to allow the trub to settle out. The next morning rack it to a plastic primary, pitched the yeast starter, and add in the 1 oz of Cascades and Eroica hops. I had originally planned for a single stage fermentation, with bottling a week after pitching. However, there was no time to bottle after a week, so I racked to a secondary glass carboy to get the beer out of the primary, that does not seal very well. The dry hopping should have been done in the secondary, but at the time I had no plans for using one. I suspect the hops did not spend much time in contact with the beer in the primary, as they got pushed up by the krausen and stuck to the walls.
- When I bottled 2 weeks after brewing, I tried what might be called "wet hopping." On the suggestion of sometime brew partner Mike Fetzer, I made a hop tea by steeping 1 oz N. Brewer in 2 c. water after the water had just stopped boiling. This was kept covered for about 10 min. I bottled half the batch, then added the hop tea and bottled the second half. The bottles aged in my closet for two weeks before tasting. This turned out to be a very nice dry stout. It is dark and thick, with a brown head which lasts to the end and sticks to the side of the glass. The "no tea" beer is not terribly aromatic, and has a noticable bitter aftertase.
- The "hop tea" beer is more aromatic, and has a smoother finish, with what I think is a better blend of flavors. My fiancee likes the "hop tea"
- beer better as well, but a friend who only likes dark beers likes the
- "no tea" beer better.
- Original Gravity: 1.053
- Final Gravity: 1.020 PrimaryFerment: 1 week Secondary Ferment: 1 week
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 139 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 74mg | 3% |
| Potassium 194mg | 6% |
| Total Carbs 31.04g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 18.04g | 12% |
| Protein 3.6g | 6% |
