brew #006: solanka stout

Finally, the first truly dark beer I have made. Sure I have flirted with browns, played around with ambers but now I go black and convoluted. This recipe is the result of discussions with people from my homebrew group, Palmer’s “How to Brew” and my experience drinking Great Divide’s Yeti. Although it’s my first stout, my goal was to create something rich, roasty and still hopped like any good American beer should be. I had help this time around from another chemical engineering homebrewer, Tim, and I felt my process this time was the smoothest yet. Also this is the first beer to hang in the fermentation fridge, more details to follow later.


Ingredients
4.00 lb Light Dry Extract (8.0 SRM) 61.5 %
1.00 lb Dark Dry Extract (17.5 SRM) 15.4 %
0.50 lb Chocolate Malt (350.0 SRM) 7.7 %
0.40 lb Roasted Barley (300.0 SRM) 6.2 %
0.30 lb Black (Patent) Malt (500.0 SRM) 4.6 %
0.30 lb Special Roast (50.0 SRM) 4.6 %

0.30 oz Magnum [14.40%] (60 min) 16.5 IBU
0.30 oz Cascade [6.00%] (60 min) 6.9 IBU
0.35 oz Magnum [14.40%] (30 min) 14.8 IBU
0.18 oz Cascade [6.00%] (30 min) 3.2 IBU
0.20 oz Magnum [14.40%] (5 min) 2.2 IBU
0.50 oz Magnum [14.40%] (3 Day Dry-Hop) -
Irish Ale (Wyeast Labs #1084)

The Brew
Soundtrack: The purple, brown and green line.
Brew Beer: Great Divide Oak Aged Yeti


Stats
Fermentation: 8 days at 68F, 3 days at 50F
Original Gravity: 1.048
Final Gravity: 1.012
Est. ABV: 4.7%
IBU: 44 [Tinseth]
Color: 35 SRM
Brewed: 7/24/09
Bottled: 8/4/09

This entry was posted on Friday, July 24th, 2009 at 8:45 pm and is filed under brew stats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.