Obsidian Stout

All Grain Recipe

Submitted By: atomicfatboy (Shared)
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Brewer: Daryl Lamprey
Batch Size: 5.50 galStyle: American Stout (13E)
Boil Size: 7.23 galStyle Guide: BJCP 2008
Color: 50.2 SRMEquipment: D's All-grain Set-up
Bitterness: 70.2 IBUsBoil 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.

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