Over the weekend, I decided spur of the moment to brew on Labor Day since we had no plans. I wanted to stick with something straight forward as I've done a ton of sour/brett beers that are aging in the basement. I have some bottles left of my saison and cherrywood smoked porter, but that's about it. There's already 10 gallons more of saison on the way in carboys, and the smoked porter is delicious, but a bit of an acquired taste for my less adventurous friends. I narrowed it down to an IPA to use up last year's leftover hops (I just harvested this year's hops last weekend,) or a stout. Since I have a lot of lighter beer in the saison, I went with the stout.
While buying my ingredients, I took the opportunity to pick up a grain mill from Northern Brewer. It's something I've wanted for awhile, but with an order of over 100 lbs of grain on the way it was time. Can't wait to get brewing some more Belgian inspired beers. I've got a bag each of Franco-Belge pils & pale malt on they way as well as splitting bags of German wheat, crystal 40, and pale chocolate!
Once the weather cools down a bit more I intend to brew a barley wine and a strong Old Ale. Rather than bother building up big starters, I've been considering using dry yeast. I've heard good things about Safale US-05 and -04. This American stout seemed like as good a time as any to try out the -05 dry yeast and see how I like it! Here's the recipe:
brewed on: 9/6/2010
expected OG: 1.069
Expected IBUs: 55 IBUs
mash temp: 155F
6-7 gallon batch (I ended up with around 6 in the primary, but left a bit behind in the kettle with the sludge.)
15 lbs US 2-row
0.5 lb Black malt
0.5 lb Black roasted barley
0.75 Crystal 40L
0.75 Chocolate malt
0.75 Coffee malt
1.5 oz Yakima Magnum @ 14.4% (60 minutes)
1 oz Centennial @ 9% (5 minutes)
~ 1 oz homegrown Cascade (flameout)
2 packs - Safale US-05
9/15/10 - Transferred to secondary. Roasted coffee & chocolate aroma. Flavor: intensely bitter dark chocolate & roasted coffee. Gravity: 1.023
10/11/10 - kegged. FG 1.023 Chocolate & coffee. bitterness has lowered to an appropriate level.