Obsidian Stout 
All Grain Recipe
Submitted By: atomicfatboy (Shared)
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| Brewer: Daryl Lamprey | |
| Batch Size: 5.50 gal | Style: American Stout (13E) |
| Boil Size: 7.23 gal | Style Guide: BJCP 2008 |
| Color: 50.2 SRM | Equipment: D's All-grain Set-up |
| Bitterness: 70.2 IBUs | Boil Time: 90 min |
| Est OG: 1.069 (16.9° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.019 SG (4.9° P) | Fermentation: Ale, Two Stage |
| ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs 4.97 oz |
Black Barley (Stout) (500.0 SRM) |
Grain |
2 |
| 1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 10.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
| 10.00 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
5 |
| 10.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
6 |
| 8.48 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
| 1.00 oz |
Galena [13.9%] - Boil 90 min |
Hops |
8 |
| 1.00 oz |
Willamette [5.3%] - Boil 30 min |
Hops |
9 |
| 1.00 oz |
Northern Brewer [9.9%] - Boil 5 min |
Hops |
10 |
| 1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
11 |
Taste Notes
Nice dark color and tan head. Mild chocolate aroma. Medium bodied with appropriate bitterness for style without hop aroma. Astringent / medicinal after taste likely as a result of gypsum (1 tsp) to boil kettle.
In comparison with Deschutes Obsidian Stout:
Color and bitterness spot on. Head a bit too light. Far too little roast in taste and aroma. Too medicinal in aftertaste. Body spot on. Next batch, go without addition of gypsum to boil kettle and double roasted barley with a probable decrease in black patent malt.This Recipe Has Not Been Rated
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