Stouts
SummerStout
10# Marris Otter pale malt
1# crystal malt 60L
1# Chocolate Malt
1# Malted Wheat
.5# Roasted Barley
.25# Black Patent Malt
Hops- .25 oz FWH -
1.75 oz Northern brewer 60 min
5 gal
First runnings- 1.080
pre boil – 1.060
OG -1.066
Mash at 150 for 60 minutes.
Wyeast1007 – German Ale yeast fermented at 70F- produced lots of fruity aroma. The beer ended up very dry as the German Ale yeast is quite attenuative. I’d like to try this again with a bit less Black Patent, Chocolate, and US-56.