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Recipe: Weathered Souls Gud Mawnin’ Mon
Marcus Baskerville, former head brewer and co-owner at Weathered Souls in San Antonio, shares this recipe for the richly layered, Caribbean-accented imperial stout that was one of our Best 20 Beers in 2023.
Marcus Baskerville has moved on his time as head brewer and co-owner at San Antonio’s Weathered Souls to pursue other interests, but not before this richly layered, barrel-aged stout creation—featuring toasted coconut, Jamaican Blue Mountain coffee, hazelnuts, vanilla, and maple syrup—earned its way to a spot among our Best 20 Beers of 2023.
For more on how modern brewers are going to great lengths for these deep flavor bombs, see Style School: The Hard-Earned Indulgence of Dessert Stouts. And for more from Baskerville on his approach—including the use of various flavor adjuncts—see his free video course on brewing Black Is Beautiful.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 68%
OG: 1.110 (25.9°P)
FG: 1.035 (8.8°P)
IBUs: 50
ABV: 10.7%
Marcus Baskerville has moved on his time as head brewer and co-owner at San Antonio’s Weathered Souls to pursue other interests, but not before this richly layered, barrel-aged stout creation—featuring toasted coconut, Jamaican Blue Mountain coffee, hazelnuts, vanilla, and maple syrup—earned its way to a spot among our Best 20 Beers of 2023.
For more on how modern brewers are going to great lengths for these deep flavor bombs, see Style School: The Hard-Earned Indulgence of Dessert Stouts. And for more from Baskerville on his approach—including the use of various flavor adjuncts—see his free video course on brewing Black Is Beautiful.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 68%
OG: 1.110 (25.9°P)
FG: 1.035 (8.8°P)
IBUs: 50
ABV: 10.7%
[PAYWALL]
MALT/GRAIN BILL
15.6 lb (7.1 kg) pale two-row
2.5 lb (1.1 kg) black patent
1.7 lb (771 g) pale chocolate malt
1.2 lb (544 g) flaked oats
9.2 oz (261 g) dark chocolate malt
7.1 oz (201 g) Special B
6.2 oz (176 g) Briess Carapils
HOPS & ADDITIONS SCHEDULE
4.2 oz (119 g) Cascade at 60 minutes [50 IBUs]
1 lb (454 g) maltodextrin at 10 minutes
8 oz (227 g) dark brown sugar at 10 minutes
5 oz (142 g) maple syrup at primary
5 lb (2.3 kg) toasted coconut at secondary
8 oz (227 g) Jamaican Blue Mountain coffee, coarse-ground, at secondary
0.5 oz (14 g) vanilla bean, chopped, at secondary
0.3 oz (9 g) toasted hazelnuts at secondary
YEAST
White Labs WLP001 California Ale
DIRECTIONS
Mill the grains and mash at 156°F (69°C) for 70 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops and sugars according to the schedule. (Optionally, boil for as long as it takes to hit higher gravity, for more body at the expense of volume.) After the boil, chill to about 64°F (18°C). Aerate well and pitch a large, healthy yeast starter. Ferment at 67°F (19°C), adding maple syrup toward the end of fermentation. Once fermentation is complete and gravity has stabilized, add flavor adjuncts in sanitized mesh/muslin bags, tasting daily until desired flavor profile is achieved. Then rack, crash, package, and carbonate.
BREWER’S NOTES
Flavor adjuncts: If you end up with less than 5 gallons (19 liters), adjust quantities accordingly. I like to chop the vanilla beans in a blender and soak them in whiskey in a small mason jar. I toast the coconut and hazelnut in the oven at 250°F (121°C) until golden-brown. Remove the hazelnuts every 5 minutes and pat dry to remove oils, until there are no more visible oils; crush the hazelnuts once toasted.
Barrel aging: Optionally, age in a bourbon barrel or on bourbon-soaked oak cubes before adding flavor adjuncts.
