 It's hard to believe that while one of the best beers I think I've ever brewed was a stout, that I haven't brewed one in the 12 years I've been in Ottawa! Until yesterday, that is. I did something a bit unconventional with it as well in that I used Weyermann Carafa III in place of all the Roast Barley. The reason being that it is dehusked and so does not impart the acrid astringency that dark roasted malts can otherwise do.
Here is what I came up with for a recipe.
Grain Bill
- 8 kg OiO Canadian 2 Row
- 1 kg Weyermann Carafa Spezial III
- 500g Flaked Barley
- 500g Rolled Oats
I mashed for 90 minutes at 156F which is my usual mash time, and batch sparged in 2 batches to collect about 56 litres of wort. I chose a higher mash temperature to result in a sweeter wort - in part because in one of the fermenters I'm going to add 5kg of sour cherries which will thin it out a fair bit, so the higher finishing gravity should compensate for that.
It's hopped with a single addition of EKG (5.5%) boiled for 60 minutes, for an estimated 26 IBUs.
If you want to download the recipe for Strangebrew, you can do so here
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