Tart of Darkness 
All Grain Recipe
Submitted By: HazardousBrewer (Shared)
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| Brewer: Randy Cook | |
| Batch Size: 5.00 gal | Style: American Stout (13E) |
| Boil Size: 5.96 gal | Style Guide: BJCP 2008 |
| Color: 27.3 SRM | Equipment: Randy's Equipment |
| Bitterness: 6.2 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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