Tart of Darkness

All Grain Recipe

Submitted By: HazardousBrewer (Shared)
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Brewer: Randy Cook
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 5.96 galStyle Guide: BJCP 2008
Color: 27.3 SRMEquipment: Randy's Equipment
Bitterness: 6.2 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 3
8.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 4
6.00 oz Chocolate (Briess) (350.0 SRM) Grain 5
0.50 oz Saaz [3.8%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 8
4.00 oz Oak Chips (Primary 7 days) Misc 9

Notes

The Bruery's suggested brewing/fermentation schedule: -Mash between 156F - 158F -Ferment with Wyeast Roeselare Blend (WY3763) Estimated Original Gravity: 1.053 - 1.058 Estimated SRM: 36-38 Estimated ABV: 5.6% Suggested Fermentation Temperature: 65F - 68F (With Wyeast Roeselare - WY3763). Bourbon Oak Chunks: Added to fermenter after 6 months. Leave in until desired level of oak has been reached. If a more sour flavor is desired, but the level of oak is right, rack beer off oak into secondary fermenter to allow sour fermentation to continue. This kit can take between 6-12 months to finish, depending on your personal preference on how sour it should be. The Bruery replied to everything else: When should I bottle it? - Probably 1 to 2 months before you want to drink it. Do I re-pitch yeast? - Yes, add fresh yeast right before you bottle. I would use a Belgian Golden Strong yeast strain. We use 2.5 x 10^6 pitch rate for most of our sours. Do I rack to secondary? - By secondary do you mean racking it to another carboy after primary fermentation? If so, yes.

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