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Black Hole Stout

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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


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).


  • 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


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.