1 lb flaked oats
- additional 2.5 lbs Quaker oats
1 lb Black Malt
1 lb English Dark Crystal
5 lb Maris Otter
Boil - 60 mins
6.3 lb Dark malt syrup
2 lb Briess Dark dry extract
4 oz US Fuggle (all)
Yeasts:
5 gal each - Safale 04 and Wyeast 945 NeoBrittania
We'll see which ale yeast wins in this brewing battle between the dry and the liquid - made better via lubrication as we downed the batch of Urca Vanilla Porter - which, by the way, kicked serious vanilla bootae - from last go around.
We had an OG of .1054 but added some water in after pitching, approx 1.25 gallons each corney. Didn't take a gravity reading after that, so we may have a not-too-stout stout.
Day 5: Fermentation more than complete. Both the corneys showed a FG of 1020. The Safale had flocculated completely and was dark and clear. The Wyeast had floating clumps and was cloudy and tan. No implications here, just observation.
9 Weeks: Win. Both corneys were ready and good, a lighter-bodied black stout with a hint of the oatmeal maltiness over the top. Think Lobotomy or Stockyard.
Put 20# pressure of the C02 on them overnight, then drank them up at Monte's for UFC. The verdict: Dry yeast was the winner. The liquid batch had a bitter aftertaste - not so much it wasn't drinkable, but enough to make you want to drink out of the Safale corney all night.
I might stir in a couple teaspoons of honey to see if that will balance out the bite, still have 3 gallons in the Wyeast corney.
Seven weeks later: at the 4-month mark, we drank up the last of the Wyeast version while brewing a White House Honey Ale. Yes, two teaspoons of honey and a bit of time for the sweetness to saturate was all that was needed to cancel out any bitter bite.
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