“Black­strap” FES

Craft Beer & Brewing Magazine - - The Mash: Make Your Best -


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.074 FG: 1.018 IBUS: 61 ABV: 7.7%


10 lb (4.5 kg) Maris Ot­ter 1 lb (454 g) Fawcett Crys­tal 45L 1 lb (454 g) Briess Ex­tra Spe­cial Roast 0.5 lb (227 g) Pale choco­late malt 0.5 lb (227 g) Roasted bar­ley 0.25 lb (113 g) Black patent malt 0.5 lb (227 g) Dark mo­lasses


0.75 oz (21 g) Po­laris [20% AA] at 60 min­utes 0.5 oz (14 g) Haller­tau [4% AA] at 5 min­utes


Wyeast 1084 (Ir­ish Ale) Yeast


Mill the grains and mix with 4.1 gal­lons (15.6 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 3.1 gal­lons (11.8 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Be­fore bring­ing to a boil, add the mo­lasses and stir un­til dis­solved. Boil for 60 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 60°F (16°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the yeast.

Fer­ment at 60°F (16°C) for the first 3 days, then let the tem­per­a­ture rise by a de­gree or two per day to 68°F (20°C). Hold at that tem­per­a­ture for at least a week, or un­til 2–3 days fol­low­ing the ter­mi­na­tion of fer­men­ta­tion. Cold crash, then bot­tle or keg the beer and car­bon­ate to 2 vol­umes of CO2.


A fatal flaw, in my es­ti­ma­tion, is a stout that has a sig­nif­i­cant fruity char­ac­ter, so if you’re get­ting a dose of es­ters, re­duce your ini­tial fer­men­ta­tion tem­per­a­ture and/or ex­tend the ini­tial cool start. As a fail-safe, if nei­ther of those work, switch to a lager yeast.

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