Black Hole Stout
stout, dry stout, Irish stout, all-grain
Source: Fredrik Stahl (firstname.lastname@example.org),
I had the same problem with this as with
Berghem Beamish---to sweet and too
much hop aroma (even a bit "grassy"). The same comments as above apply, and
maybe some other hop than Goldings should be used. The roasted character
was right on, though.
I chose #1028 instead of #1084 because of the higher attenuation. It's
still to sweet, so I probably need to lower the mash temp to 63C (or use a
step mash similar to the one above).
Ingredients: (22 litres)
- 3.06 kg pale malt
- 560 g flaked barley
- 380 g roasted barley
- 56 g Goldings, plugs, 4.5% AA @ 60 min
- 25 g Goldings, plugs, 4.5% AA @ 10 min
- Salts: 3 g CaCO3, 1 g CaSO4 and 0.6 g NaCl
- WYeast #1028
Single infusion 1 h 45 min @ 65C. Total boil time: 60 min.
Fermented with WYeast #1028 at 20C.
Closed fermentation in primary for 9 days and secondary for 11 days.
- OG: 1.044
- FG: 1.013
- IBU: 29