Paving Tar Stout

24 Jul
Adding some malt to the beer
Bruce and Scott mix in the LME
Josh - Checking OG on Paving Tar Stout
Josh Checks the OG on the Paving Tar Stout

Today’s stout is dedicated to the paving of the road which was occurring at the time of the brew.  Thus, the “Paving Tar Stout” is born.  This one is based on a Russian Imperial Stout from Brewer’s Best, to which we added crystal malt (40L we think), as well as 3 lbs. dark Munton’s DME, (dried malt extract).  The result was a very malty, extremely tasty wort, which we look forward to enjoying.

The yeast was a basic Nottingham dry yeast packet.  Our expectation is that this would have been something of an ‘exciting’ brew (with potential to paint the ceiling), thus we added a drizzle of Fermcap-S, which purports to be an anti-foaming agent – something my wife is particularly pleased we are using, as the brew room is also the laundry room, and really, who wants exploded beer all over their clothes?

Initial gravity was 1.092.  This is 0.010 above the absolute extreme end of the reported OG from the recipe, which is exactly as we wanted it.  As Josh (brewmaster and origin of the recipe said), “Go big, or go home.”


Posted by on July 24, 2011 in Brewing


6 Responses to Paving Tar Stout

  1. Scott

    August 1, 2011 at 11:18 pm

    We are now on day 8, and the Paving Tar Stout is still fermenting away. Even with a beer as big as this one was, the Fermcap-S seems to have done its job, as even the one-way air trap is perfectly clear. The fermentation has slowed quite a bit, but we are still getting air bubbles about every 28 seconds. Perhaps in another week or so I’ll move it to secondary and get it off the trub.

  2. Scott

    August 6, 2011 at 4:55 pm

    Racked the beer to secondary today. The specific gravity is 1.042, for an ABV of 6.7% already. Considering it has some time in secondary yet, this is headed towards being as big a beer as we’d planned, and already tastes lovely! I would compare it to a Brooklyn Black Chocolate Stout, or an Expedition Stout – though with more roasted flavors than the latter. This beer should are beautifully, as well as taste great as soon as it’s complete.

  3. Scott

    October 2, 2011 at 10:02 pm

    Today the PTS was bottled. We added about 3 oz. of priming sugar, and created a bit more than 2 cases worth of beer. The FG was 1.037, for an ABV of 7.3%.

    The flavor continues to be highly roasted, with quite a bit of malt which currently overbalances the roasted flavor for me, but which should mellow nicely in time.

  4. Josh

    January 28, 2012 at 12:43 pm

    We got a chance to crack open a bottle of this and taste it. The roast flavors were assertive, and the malt backbone strong. The maltiness was complex enough that it didn’t feel sugary, and the hop presence was just a bitterness underneath, and didn’t interfere with the expression of the other flavors at all.

    The head on this beer was brown, firm, and long-lasting.

    We were targeting something between a Bell’s Expedition stout and a Brooklyn Black Chocolate stout. I believe we succeeded.

    The only ding I’d give the beer was that it seemed slightly over-carbonated, which meant dealing with the head was a very minor ordeal before we could get to the drinking part. It was worth it.


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