Black Diamond Stout
Brewing this sometime this weekend, which means it should be ready to drink just in time for St. Patty’s Day. It’s based on a Guinness recipe but I attempted to go for something a little less chocolatey and a little more “roasty”. I’ve been on a hot streak lately with making good brews… my Orchard Wit turned out very good, even if it’s not very “orchardy”. It’s been a long time since I’ve tried a stout so I’ve got high hopes. I’ll be following this brew up with a Sierra Nevada Pale Ale kit from Austin Homebrew Supply.
PS — The new rich text editor in Wordpress 2.1 has made posting these recipes MUCH easier than it used to be. That new Code editor tab rules!
Recipe: Black Diamond Stout Style: Dry Stout TYPE: Partial Mash Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 4.08 gal Estimated OG: 1.044 SG Estimated Color: 35.3 SRM Estimated IBU: 33.3 IBU Brewhouse Efficiency: 75.0 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item Type % or IBU 3 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 44.4 % 1 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 22.2 % 12.0 oz Roasted Barley (300.0 SRM) Grain 11.1 % 8.0 oz Barley, Flaked (1.7 SRM) Grain 7.4 % 8.0 oz Black (Patent) Malt (500.0 SRM) Grain 7.4 % 4.0 oz Acid Malt (3.0 SRM) Grain 3.7 % 4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.7 % 2.00 oz Goldings, East Kent [5.00%] (60 min) Hops 33.3 IBU 0.25 tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale Mash Schedule: Mini-mash Total Grain Weight: 3.75 lb ---------------------------- Name Description Step Temp Step Time Mash In Add 10.71 qt of water at 161.9 F 155.0 F 45 min
Posted: January 27th, 2007 under Homebrewing.
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