July 27th Daniel came over hoping to get something appropriate for football season. In particular, something with ‘lots of coffee flavor.’ Towards that end, I picked up a grain bill with lots of roasted flavors and residual malts to make up a strong stout.
- 1 lbs.Chocolate Malt
- 2 lbs. Roasted Barley
- 1 lbs. Belgian Aromatic Wheat
- 1 lbs Belgian Biscuit
- 1 lbs 20 Lovabond Caramel
- 7 lbs. 2-Row
Hops were added throughout the boil and were 1 oz Summit pellets and 1 oz. Nugget pellets. Yeast was new to me, but came well recommended; Denny’s Favorite 1450, which claimed to be good for big ales and stouts.
Initial Brix was 13.95. After one week, primary fermentation had slowed, and the Brix was down to 9.8, meaning it is already 3.9% ABV. The smell of the roasted grains is very strong, making me think this may take too long to be at its best for the coming football season. Given the recipe was mine, and I’m willing to give it the long cellar time, I offered Daniel the chance to do make a stout which is ready sooner and take this one off his hands if he wants. =) Clearly I was only trying to help out a friend! I look forward to seeing this one come to fullness.
Moved to final keg, with a BRIX of 6.9, or 1.027 FG. This speaks to the amount of non-fermentables visible in the result. Great taste with a nice balanced mouth feel, some treacle flavors along with the roasted grains. Look forward to having this chilled and carbonated. Final ABV: 4.1%