Black Hole Stout

Classification: stout, dry stout, Irish stout, all-grain

Source: Fredrik Stahl (fredriks@abel.math.umu.se), 4/2/96

I had the same problem with this as with Berghem Beamish---to sweet and too much hop aroma (even a bit "grassy"). The same comments as above apply, and maybe some other hop than Goldings should be used. The roasted character was right on, though.

I chose #1028 instead of #1084 because of the higher attenuation. It's still to sweet, so I probably need to lower the mash temp to 63C (or use a step mash similar to the one above).

Ingredients: (22 litres)

3.06 kg pale malt
560 g flaked barley
380 g roasted barley
56 g Goldings, plugs, 4.5% AA @ 60 min
25 g Goldings, plugs, 4.5% AA @ 10 min
Salts: 3 g CaCO3, 1 g CaSO4 and 0.6 g NaCl
WYeast #1028

Procedure:

Single infusion 1 h 45 min @ 65C. Total boil time: 60 min.

Fermented with WYeast #1028 at 20C. Closed fermentation in primary for 9 days and secondary for 11 days.

Specifics:

OG: 1.044
FG: 1.013
IBU: 29