Ska Brewing Cofounder Dave Thibodeau generously shared this recipe for one of Ska’s rotating, seasonal stouts. When you give this brew a shot, send a bottle or two Ska’s way for “research purposes” (a.k.a. “drinking”).
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9 lbs (4.8 kg) 2-row malt
12 oz (340 g) Carapils
6 oz (170 g) Caramel 80
8 oz (227 g) wheat malt
1 lb, 4 oz (567 g) roasted barley
8 oz (227 g) chocolate malt
4 oz (113 g) flaked barley
4 oz (113 g) special roast
4 oz (113 g) flaked oats
1.16 oz (33 g) cacao nibs
HOPS & ADDITIONS SCHEDULE
0.5 oz (14 g) Willamette at 80 minutes
0.25–0.5 oz (7–14 g) Northern Brewer or Cluster at 30 minutes
8 oz (227 g) lactose at 20 minutes
0.4 oz (11 g) whole vanilla bean in secondary
0.2 oz (6 g) dried spearmint in secondary
0.25 oz (7 g) dried peppermint in secondary
Mash at 150–152°F (66–67°C) for 60 minutes. Boil for 90 minutes.
A Whitbread Ale yeast such as Wyeast 1099 or White Labs WLP017
We add the lactose with 20 minutes remaining in the boil to ensure pasteurization. Soak the herbs and spices into secondary fermentation for at least 3 days. Be sure to expose the inner layer of the vanilla bean to the beer.
We suggest using a Whitbread Ale yeast because it is a versatile strain that you can use for many different styles. It’s slightly fruity, but works well with darker English ales such as porters, oatmeal stouts, and sweet stouts.
Whether you like to brew over-the-top hops bombs or prefer the subtle pleasures of a British pub ale, discover how to build your own beer recipes from the ground up with CB&B’s online course, Intro to Recipe Development. Sign up today.