Stowaway is a different beer, brewed with melanoidin-rich German malts and with a fair amount of bitterness. It is darker and more bitter than style guidelines, but it is smooth and delicious, nicely roasty with good malt sweetness and a bit of nutty goodness from all the Munich and Vienna.
ALL-GRAIN
OG: 1.070
FG: 1.015
IBUs: 68
ABV: 7.5%
MALT/GRAIN BILL
5 lbs (2.3 kg) Munich malt
5 lbs (2.3 kg) Vienna malt
1.2 lbs (544 g) Flaked oats
0.75 lbs (340 g) Roasted barley
0.75 lbs (340 g) Caraaroma
0.6 lbs (272 g) Carafa chocolate malt
0.6 lbs (272 g) Carafa Special
0.5 lbs (227 g) Flaked barley
HOPS SCHEDULE
1.5 oz (42 g) Hallertau (whole) at 60 minutes
1.25 oz (35 g) Fuggle (pellet) at 30 minutes
1.25 oz (35 g) Tettnanger Tettnang (whole) at 30 minutes
DIRECTIONS
Mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes following the hops schedule.
YEAST
Wyeast 1335 British Ale II
BREWER’S NOTE
If you’d like to bring this closer to style guidelines, double the Vienna Malt and drop the Munich Malt.
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.