This makes a very tasty and thick stout.
I entered it in the upcoming competition. It's the 4th version of my house stout. The original was cloaked stranger (http://www.taleofale.com/2009/11/forgotten-brews-cloaked-stranger-stout.html), my first AG beer.
[size=14]Dark Stranger Stout 3[/size]
[size=12]13-E American Stout[/size]
[size=10]Author: Reuben Gray (Saruman)[/size]
[size=10]Date: 01/12/2012[/size]
(http://www.beertools.com/images/colors/41.jpg) (http://www.beertools.com/)
[size=10]Size: 24.96 L[/size]
[size=10]Efficiency: 83.26%[/size]
[size=10]Attenuation: 57.9%[/size]
[size=10]Calories: 195.16 kcal per 12.0 fl oz[/size]
[size=10]Original Gravity: 1.057 (1.050 - 1.075)[/size]
[size=10]|============#===================|[/size]
[size=10]Terminal Gravity: 1.024 (1.010 - 1.022)[/size]
[size=10]|==========================#=====|[/size]
[size=10]Color: 81.0 (59.1 - 78.8)[/size]
[size=10]|=========================#======|[/size]
[size=10]Alcohol: 4.34% (5.0% - 7.0%)[/size]
[size=10]|==#=============================|[/size]
[size=10]Bitterness: 42.7 (35.0 - 75.0)[/size]
[size=10]|===========#====================|[/size]
[size=12]Ingredients:[/size]
[size=10]3,574.0 g (59.5%) Maris Otter Pale Ale Malt - added during mash[/size]
[size=10]230 g (3.8%) Munich Malt - added during mash[/size]
[size=10]523 g (8.7%) Amber Malt - added during mash[/size]
[size=10]500 g (8.3%) Brown Malt - added during mash[/size]
[size=10]575 g (9.6%) Black Malt - added during mash[/size]
[size=10]606 g (10.1%) Roasted Barley - added during mash[/size]
[size=10]36 g (32.1%) Fuggle (6.1%) - added during boil, boiled 60 m[/size]
[size=10]45 g (40.2%) Fuggle (4.1%) - added during boil, boiled 30 m[/size]
[size=10]31 g (27.7%) East Kent Goldings (5.0%) - added during boil, boiled 15 m[/size]
[size=10]1 ea Danstar 3767 Nottingham[/size]
[size=12]Notes[/size]
[size=10]Mash 67c for 60m[/size]
[size=9]Results generated by BeerTools Pro 1.5.23 (http://www.beertools.com/)[/size]
Was this the one at the liffey brewers meetup?
I enjoyed that one!
Yes and the Beoir meet.
Finished quite high? Was that intentional? Does that give it a thicker mouth feel?
Interested in brewing a thick american stout, I've mainly been doing oatmeals till now.
Yes it's intentional for the body and flavour.
It's not a typical American stout nor is it a typical dry Irish. It is how I like my stout though. Pitch black, full of roast and pretty thick mouth feel.
I'm just curious as to what makes it finish high? If I follow close to this recipe will I get a similar result?
I'm interested in trying it now, thanks for posting.
Hmm the previous versions finished lower but the way I recall, I pretty much got my expected TG however you have me thinking now.
Hi Saruman, if using a liquid yeast what would you recommend?