Black Sabbath

Discussion in 'Complete and Brewed Recipes' started by clibit, May 21, 2015.

  1. May 21, 2015 #1

    clibit

    clibit

    clibit

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    Black Sabbath
    (A Heavy Metal) American Stout
    The weiss yeast makes this into a very spicy stout, and the roast malts make it intense. It's my own creation. Mwahahahaha! You can sub other hops obviously. You could use a less flavoursome yeast, but that would make it into a more regular stout - which may be all you want.

    Batch Size (L): 10.0
    Original Gravity (OG): 1.058
    Final Gravity (FG): 1.012
    Alcohol by Volume (ABV): 6.08 %
    Bitterness (IBU): 48

    Grain Bill
    ----------------
    2.000 kg Maris Otter Malt (81.47%)
    0.200 kg Black Malt (8.15%)
    0.120 kg Crystal Rye (4.89%)
    0.075 kg Crystal 120 Dark (3.05%)
    0.060 kg Roasted Barley (2.44%)

    Hop Bill
    ----------------
    12 g Admiral Leaf (14.5% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
    10 g Challenger Leaf (9.3% Alpha) @ 10 Minutes (Boil) (0.7 g/L)

    Misc Bill
    ----------------
    2.6 g Irish Moss @ 15 Minutes (Boil)

    Mash at 66°C for 60 Minutes.
    Fermented at 18°C with Mauribrew Weiss
     
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  2. May 22, 2015 #2

    clibit

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    This stout is intense, but virtually everyone who has had a bottle has wanted more.
     
  3. Jul 15, 2015 #3

    HarrowBrewer

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    I'm getting this on the go tonight. No Mauribrew yeast, but I'm going to give it a go with some Safbrew WB 06, see how that turns out!
     
  4. Jul 15, 2015 #4

    HebridesRob

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    Sounds really nice. Definitely one to go into the Bank of Good Intentions.
     
  5. Jul 15, 2015 #5

    clibit

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    Bit of a gamble perhaps, you'll get the banana flavours from wb06. The Mauribrew is spicy.
     
  6. Jul 15, 2015 #6

    HarrowBrewer

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    Hmm. Might avoid it and keep that for the next batch of Witbier then. Mashing at the moment so I've got options. I've also got a can of Coopers stout, might use it for a mini mash?
     
  7. Jul 15, 2015 #7

    clibit

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    You could do the black Sabbath with an ale yeast if you have one? Different from Weiss yeast but would still be good.
     
  8. Jul 15, 2015 #8

    HarrowBrewer

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    I've got some S04 and Danstar Nottingham to hand.
     
  9. Jul 15, 2015 #9

    clibit

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    Either really. I think I'd favour Nottingham meself.
     
  10. Jul 15, 2015 #10

    HarrowBrewer

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    Ill give it a go "straight" then. It should still be a nice strong stout, which I always enjoy! I'll let you know how it turns out.
     
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  11. Jul 15, 2015 #11

    clibit

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    Please do, good to get feed back. It'll have lots of flavour. With the Weiss yeast it's pretty intense. You coujd use different hops if you don't have admiral and challenger.
     
  12. Jul 15, 2015 #12

    HarrowBrewer

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    I've got quite a stock of hops in the freezer now, just getting my head around their various properties. I'll go with those two this time.
     
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  13. Jul 15, 2015 #13

    HisDudeness

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    I knew you were The Wizard of home brew clibit :whistle:
     
  14. Jul 15, 2015 #14

    clibit

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    More obsessed than Wizard.
     
  15. Jul 16, 2015 #15

    clibit

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    I'm just drinking a bottle of Black Sabbath I bottled at the end of last November. This is as close to Wizardry as I've got I think, it's a fantastic stout. The time in the bottle has made it even better.
     
  16. Jul 16, 2015 #16

    HarrowBrewer

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    I look forward to it. Got an og of 1060, Nottingham pitched, I suspect it'll need a good two weeks to ferment out.
     
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  17. Aug 4, 2015 #17

    Bunglebrewsbeer

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  18. Aug 4, 2015 #18

    clibit

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    That's him. :thumb:
     
  19. Aug 4, 2015 #19

    Bunglebrewsbeer

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    Happy days. I shall be ordering that then soon incase word gets round and the masses want to make this rather good stout of yours!!!
     
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  20. Aug 7, 2015 #20

    MCJones87

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    Clibit your recipe looks delicious and with Saturday morning fast approaching I am trying to finalise a recipe to go at... a couple of questions though- I have upscaled my kit so I can now make larger batches - my plan is to take a good stout recipe and then experiment by splitting out a couple of smaller batches and chucking some oak chips in one, dry hops in another etc. BUT my first question is - should I want to make 40 litres say, is it as simple as multiplying all the ingredients by 4? and will I need 4 packets of yeast? - which brings me to question 2 - I have the following yeast variants to choose from:

    Wyeast liquid activator - British ale 1335 x 1
    Wyeast liquid activator British ale 1098 x 1
    Mauribrew ale 514 x 2
    Safale US-05 x2
    Safale S-04 x2

    Hops that I do have are:

    Amarillo
    Simcoe
    Williamette
    Summit
    Maybe a half pack of cascade in the freezer too?

    Do you have any suggestions for best hop combos?
     

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