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Recipe: Ulysses Extra Stout
One of the great things about this beer is its stability: The roast continues to shine even after a few months in the keg or bottle. Some sweetness can build over time—but by then, we may be deep into winter, and that sweetness may be just the thing.
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For much more on brewing a great version of this style, see Make Your Best Foreign Extra Stout. For a dive into the tropical story behind it, and how that informed how it’s brewed, see The Popular Origins of Caribbean Stout, as well as this recipe for a Jamaican-style stout from Kristen England of Bent Brewstillery in Roseville, Minnesota.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.060 (14.7°P)
FG: 1.015 (3.8°P)
IBUs: 33
ABV: 6.1%
[PAYWALL]
MALT/GRAIN BILL
9.1 lb (4.1 kg) Maris Otter
12 oz (340 g) chocolate rye
8 oz (227 g) crystal 40°L
8 oz (227 g) crystal 80°L
8 oz (227 g) roasted barley 500°L
HOPS SCHEDULE
0.85 oz (24 g) Magnum at 60 minutes [33 IBUs]
YEAST
Wyeast 1007 German Ale
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are free of particles, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops at the start of the boil. After the boil, chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 65°F (18°C) for 7 days, or until fermentation is complete and gravity has stabilized, then allow a free-rise to ambient temperature for 2–3 more days. Crash, package, and carbonate to about 2 volumes of CO2.
BREWER’S NOTES
Avoid the temptation to make this beer too strong, too roasty, or too complicated—though one augmentation to consider would be some flaked barley to soften the edges and improve head retention a bit. Otherwise, keep it clean and simple, and you should be very happy with the results.
