#13 Lucky Black Dog Stout
3.3 lb Briess Golden Liquid Malt Extract
2 lb Munton's Amber Dry Malt Extract
3/4 lb Roasted Barley
1/4 lb Crystal 60L Malt
1/4 lb Flaked Barley
3 oz Acidulated Malt
1 oz Perle Hops (5.8%AA)(60 min)
1 oz E.K. Goldings Hops (6.6%AA)(60 min)
1 tsp Irish Moss
1 vial WLP004 Irish Ale yeast
- Brewed 5 November 2005. OG: not taken; predicted 1.051.
- Racked to secondary on 9 November 2005. Some thoughts for
:Use a "cleaner" yeast. Maybe East Coast Ale? California Ale?
:Use a bit more roast barley--I like my stouts black.
:Use more acidulated malt--I'm not sure the 3oz had a noticeable
:Perhaps add some rye and/or melanoidin.
:Stick with all Goldings (or all Fuggles) hops.
- Racked to keg, 21 November 2005, carbonating. FG: about
1.015. I'm still thinking a cleaner yeast would be beneficial;
there's a bit of "banana" to this. I should have put this in the
chill-chest for temp control during primary. A touch more roast
barley, a tad more flaked barley, and a touch of rye. Yum...
- Tapped 27 November 2005. A little "banana" left still; color is
good, but could be darker; lacks a little in body. Maybe some
oatmeal next time? Also, a bit on the sweet side--definitely
change the yeast. All in all, though, can't complain.
- Tasting notes, 3 December: Yep; this needs to be darker. It's
also thin. I'm thinking a dash of oatmeal, maybe some
melanoidin, and a touch more roast barley and some black patent.
- Steep crushed grains in 2 gallons 150F water for 20 minutes.
- Strain liquid into brewpot. Sparge grains with 1 gallon 150F water.
- Top brewpot to 3 gallons, bring to a boil.
- Remove from heat. Add extracts, stirring to dissolve; return to rolling boil.
- Add all hops. After 45 minutes, add Irish Moss.
- After 1 hour total boil, remove from heat. Strain out hops.
- Add cold water to 5 gallons. Rack to fermenter. When wort
reaches pitchable temperature, pitch yeast.
- Primary 4-5 days. Secondary ~2 weeks. Prime with 1.25 cup
DME and bottle/keg.