American Stout

The smokey start stout turned out great so I am doing another one with some changes and without the benefit of happy yeast from a Rauchbier. To make up for it I added in a bit of smoked malt and I was out of chocolate but had some midnight wheat so we will see how it goes.

In fact the smokey start stout got a 36 at the Indiana state fair homebrew competition which is my best score so far. They recommended some more hop presence in the flavor so I am adding Cascade at 15 minutes and swapping out for warrior to bitter since my cascade supply is lower than usual.

Recipe:

• 8.5 lb 2-row
• 12 oz Roasted Barley (~400L ish)
• 8 oz Crystal 120L
• 4 oz Midnight Wheat (450L)
• 2 oz Smoked Malt (guessing cherry wood, smells like bacon)
• 0.75 oz Warrior 13.7% @ 60 min
• 1.0 oz Cascade 6.2% @ 15 min
• 0.5 tsp Irish Moss @ 15 min
• 0.5 tsp Yeast Nutrient (Wyeast) @ 10 min
• 10 drops FermcapS before boil
• 1 packet of Re-hydrated US-05

• OG: 1049 (5.2% ABV est)
• 45.4 IBU
• 34 SRM 

1st Runnings: 1.75 gallons 21%

Sparge 1: 4.25 gallons 15%

Sparge 2 (pre-boil): 6.4 gallons 10.9%

Efficiency was ~80% (1043 pre-boil). 60 minute boil and chilled it down before pouring it into the fermenter and pitching the yeast. 13.5%, 1054 OG. Fermenting at 12.5 C (54.5 F) on the temperature controller