2015/03/07 - Guiness - Dark Matter

Guiness - Dark Matter

Dry Stout

2015-03-07

All Grain

14.5 gal

38.4

12.0 gal

24.8 SRM

60 min

Estimated

Actual

1.038

1.043

1.040

1.011

1.015

4.2%

4.2%

80.0%

9.0 lbs

Weyermann Bohemian Pilsner
- 2012 Spring

45.0%

5.0 lbs

Melanoiden Malt
- 2011 Spring

25.0%

4.0 lbs

Barley, Flaked

20.0%

2.0 lbs

Roasted Barley

10.0%

90 mins

148 F

Infusion

10 mins

168 F

Mash Out

60 mins

6.0 oz

Goldings(Pontiac) - Whole (5.0%)

38.4 IBU

15 min

1.0

Whirlfloc Tablet

3.0

Safale US-05

Primary

6 days

68.0 F

Cold Crash

2 days

37.0 F

Bottle/Keg

1 days

37.0 F

Force Carbonation

5.6 psi

37.0 F

Grind the toasted barley in. Burr grinder and add it to the mash after it has competed. Then stir the mash well and start mash out.
To get the sour twang, add a drop of lactic acid to a pint and then pour your pint.

--
My notes:
Recipe called for Marris Otter but I was out so I subbed some bohemian Pilsner and some Melanoiden(biscuit). We shall see.
I used whole hops from 2011.
Also, I just ground up the toasted barley normally and added it to the mash at mash out.
1015 after 5 days.
I cold crashed 1 carboy after 6 days. Kegged at 7 days. Tastes great. Very much like Guinness. No twang but could play with the lactic acid to see.
Cold crashed another carboy at 7 days. Need to check fg to see.

-- tasting notes-
Turned out great! Maybe less roasted barley or special b next time. Would think this would be creamy with nitrogen and a stout faucet.
Mixed this with some of my honey ale (1/4-1/3 stout to honey) tasted amazing.