For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Black Hole Stout

back to search Back to Search  Style Details 

Black Hole Stout

back to search Back to Search  Style Details 

Beer Style: Dry Stout (13A)
Recipe Type: all-grain
Yield: 5 US gallons

Dry Stout

Description:

I had the same problem with this as with Berghem Beamish---to sweet and too much hop aroma (even a bit "grassy"). The same comments as above apply, and maybe some other hop than Goldings should be used. The roasted character was right on, though.

I chose #1028 instead of #1084 because of the higher attenuation. It's still to sweet, so I probably need to lower the mash temp to 63C (or use a step mash similar to the one above).

Ingredients:

  • 3.06 kg pale malt
  • 560 g flaked barley
  • 380 g roasted barley
  • 56 g Goldings, plugs, 4.5% AA @ 60 min
  • 25 g Goldings, plugs, 4.5% AA @ 10 min
  • Salts: 3 g CaCO3, 1 g CaSO4 and 0.6 g NaCl
  • WYeast #1028

Click to Print Recipe

Procedure:

Single infusion 1 h 45 min @ 65C. Total boil time: 60 min.

Fermented with WYeast #1028 at 20C. Closed fermentation in primary for 9 days and secondary for 11 days.

Source:

spacer