Neshaminy Creek Brewing’s Co-owner and Head Brewer Jeremy Myers shared this recipe for a “non-esoteric” stout.
Batch size: 6 gallons (22.7 liters) boil / 5 gallons (19 liters) knockout
Brewhouse efficiency: 75%
6.7 lb (3.04 kg) 2-row malt
1.2 lb (544 g) Victory malt
0.5 lb (227 g) chocolate malt
1.2 lb (544 g) chocolate rye malt
1.2 lb (544 g) rye malt
3.8 lb (1.72 kg) smoked malt
0.5 lb (227 g) roasted barley
0.5 lb (227 g) 2-row black malt
1.2 lb (544 g) flaked oats
0.3 oz (9 g) Apollo [18%] at 90 minutes
0.4 oz (12 g) Willamette [4.5%] at 30 minutes
0.3 oz (9 g) Willamette [4.5%] at 0 minutes
A neutral ale yeast such as Chico (Wyeast 1056 or White Labs WLP001) or a more ester-forward English strain
Mash at 154°F (68°C). Adjust water accordingly for a more CaCl2-forward mash for a more malt-forward beer. (If you use an English yeast strain, mash at 151°F/66°C for a bit more attenuation and less residual sugar and body in your finished beer.) Ferment at 63°F (17°C) for 2 days, then ramp the temperature to 68°F (20°C) until final gravity is reached.
Cold crash for 10 days, then rack and bottle and/or keg to 2.5 volumes of CO2.
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Podcast Episode 17: Jolly Pumpkin Founder Ron Jeffries Joins John Holl
Ron Jeffries the founder of Jolly Pumpkin Artisan Ales sits down with Senior Editor John Holl for a wide ranging discussion on the nature of sour and wild, recipe development, and what brewers and drinkers should be doing to take care of their health.