First recipe outside of a kit, wanted to create a dark beer with some sweet. So a sweet porter seemed like the way to go! We called it the Abomination Sweet Stout (A.S.S.) due to our lack of experience.
We started with 2.5 gallons of water for the steeping of the grains. Grains were steeped in a muslin bag for 20 minutes, temperature during the steep ranged from 155-165. Bring water to boil after.
Turn off flame, add extract and stir to mix in.
Bring water to boil again, add Whirlfloc tablet.
Follow hop times, and when to add honey.
We decide to try something new and added oak chips into the carboy during the primary...we sanitized them by putting them in a pot with just enough water to cover them, boiled it then drained the water out. Filled it a second time with water boiled it and added the water and oak chips to 5 gallon carboy.
Fermentables
12% - Roasted Barley - UK
1
29
550
Steep
12% - De-Bittered Black - BE
1
34
500
Steep
75% - Dry Malt Extract - Dark - US
6
44
18
Extract
Hops
Fuggles
1
Leaf
Boil
60 min(s)
4.8
15.3
Fuggles
1
Leaf
Boil
30 min(s)
4.8
11.7
Cascade
1
Leaf
Boil
10 min(s)
5.8
6.7
Yeast
Fermentis Safale US-05
81%
Other Stuff
Pure Wild Raw Honey
22
oz
FlameOut
French Med Toast Oak Chips
2
oz
Primary
Whirlfloc Tabel
1
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Steep Grains for 20 minutes, keep temperature between 155-165
2.Add Honey at Flame Out, stir to "whirlpool" for 10 minutes
3.Chill wort to 68 degrees, see step 4 prior to pouring in glass carboy
4.In a seperate pan boil oak chips for 5 minutes, pour water out. Boil same ships with fresh water for 5 minutes, add these chips and water to primary carboy prior to pouring in cooled wort.
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