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Black Christmas
The roasted barley was generic pearled barley purchased from my local grocery store and roasted in my oven @425 for 90 minutes, or on my grill on med/low for about 60 minutes. Some of the barley was burnt which made a chalky, black ash which should be fine.
| Brewer: | KOBB | Email: | - | |||||
| Beer: | Black Christmas | Style: | Irish Dry Stout | |||||
| Type: | All grain | Size: | 5.1 gallons | |||||
| Color: |
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Bitterness: | 33 IBU | |||||
| OG: | 1.052 | FG: | 1.012 | |||||
| Alcohol: | 5.1% v/v (4.0% w/w) | |||||||
| Grain: | 7.5 lb. American 2-row 1 lb. Roasted barley .7 lb. Raw barley |
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| Mash: | 77% efficiency | |||||||
| 147-148F for 60 minutes. Lower than intended which should make this stout extra dry. | ||||||||
| Boil: | 75 minutes | SG 1.038 | 7 gallons | |||||
| 4 oz. Cane sugar | ||||||||
| Irish moss for last 15 minutes. | ||||||||
| Hops: | 1 oz. Tettnanger (3.2% AA, 60 min.) 1 oz. Willamette (4.8% AA, 60 min.) |
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| Yeast: | Fermentis 04 pitched at 70F. | |||||||
| Log: | 12 oz.of soured Guinness Extra Stout will be added to the wort upon kegging. This was done to a batch of Irish cream ale with great results. At racking, hydrometer samples tasted great. I'm excited. | |||||||
| Carbonation: | 1/2 cup of cane sugar added durring kegging and left at room temp for 2 weeks. | |||||||
| Tasting: | 11/28/10-Tasted sample durring kegging. Sample tasted great. Added 12 oz of soured Guinness Extra Stout with priming sugar. Can't wait to taste this in a few weeks. 12/12/10-First pint has a strong presence of the soured Guinness Extra Stout. The mouthfeel is thinner than I would like but I knew that my low concentration of raw barley could cause this. The carbonation seems cola-like. I'm hoping that the sourness mellows and the carbonation issue will also settle with some tweaking. 12/17/10-Sour taste is more mellow but still too present. Besides that, the flavors are starting to blend nicely. Roasted characteristics are just as anticipated, very smoother even with a small portion of burnt barley, which is detectable. Must use more raw/flaked barley because this beer should be thicker. I don't think the mash temps were right. Probobly more like 152-155F. 12/22/10-Much better. This beer tastes best now, three weeks after kegging. The sourness has faded to a smoothness but the burnt barley flavor is now more aparent. Next time, maybe I'll just buy the roasted barley and not risk burning it on my grill. |
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Recipe posted 12/13/10.
