Bad Bob's Twist n' Stout

Source: Bob Tisdale
Recipe added: 03/04/99
Email: rtisdale@compuserve.com

After only 3 weeks in the bottle this brew tasted really great. The special roast malt is definitely there but is not overpowering as in some stouts I have made with roasted barley. I always skim the kraeusen at least once a day during primary fermentation which always cuts down on the aging time. I can hardly wait until it's a few weeks older.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gals.
Starting Gravity:
Finishing Gravity:
Time in Boil: 90 min
Primary Fermentation: 5 Days
Secondary Fermentation: 9 days
Additional Fermentation: 2 weeks conditioning

Ingredients:

7 lbs Briess Pale DME
1 cup brown sugar
1 lb carapils
1 lb caraB malt
½ lb chocolate malt
½ lb black patent malt
½ lb special roast
1 lb Rolled Oats
1.5 oz bullion hops (boil)
1 tbl gypsum
1 tsp irish moss
Wyeast Irish ale yeast

Procedure:

I placed the grains and oatmeal in 2 gals. water, brought to a near boil, and steeped for two hours. I then sparged the grain and oatmeal (next time I'll use steel cut oats from the HB supplier), brought the volume up to 3.5 gals., added the malt and gypsum, and boiled for 90 mins. I added the boil hops 30 min. into the boil. Cooled the wort, brought to 5.5 gal. volume, and pitched the yeast after aerating with a paddle.

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