Fisherman Stout

Discussion in 'Complete and Brewed Recipes' started by MyQul, Oct 28, 2015.

  1. Oct 28, 2015 #1

    MyQul

    MyQul

    MyQul

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    Fisherman Stout

    Batch Size (L): 10.0
    Original Gravity (OG): 1.048 (Over shot the target and got OG of 1052)
    Alcohol by Volume (ABV): 4.72 %
    Colour (SRM): 35.8 (EBC): 70.5
    Bitterness (IBU): 35.8 (Average)

    1.672 kg Maris Otter Malt (79.96%)
    0.125 kg Roasted Barley (5.98%)
    0.084 kg Caramalt (4.02%)
    0.084 kg Crystal 240 EBC Dark (4.02%)
    0.063 kg Chocolate, Pale (3.01%)
    0.063 kg Special-B (3.01%)

    12.0 g Centennial Leaf (11.5% Alpha) @ 60 Minutes

    Mashed at 67°C for 60 Minutes.
    Ferment at 18-20°C with Safale US-05


    (This isn't my recipe it's Clibit's from his Clibit Brewday thread)
     
  2. Oct 28, 2015 #2

    Antony

    Antony

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    Needs some anchovies!
     
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  3. Dec 12, 2015 #3

    clibit

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    Ok I had a first taste of this a couple of days ago and I can seriously recommend this recipe, it's a beautiful, smooth stout. Really drinkable, great malt flavours, the Special B adds some nice variety. If you're looking for a new stout recipe, give this one a go.
     
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  4. Dec 13, 2015 #4

    LarryF

    LarryF

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    When clibit and MQ recommend a stout recipe, it's time to copy it into my beer notes for future reference, thanks both.
     
  5. Dec 13, 2015 #5

    TartanSpecial

    TartanSpecial

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    looks good. I got some special b and made a tea with it and it has a unique flavour which should work well in a stout.
     
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  6. Dec 13, 2015 #6

    clibit

    clibit

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    It does. :thumb:
     
  7. Oct 15, 2017 #7

    stan

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    Did this one today just getting into ag stout is one of my favourite beers ended up with 10L at 1.044
     
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  8. Feb 16, 2018 #8

    IainM

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    Just drinking one of these now. What a great recipe. Only thing I did differently was use CML pale yeast instead of US-05. I like how the recipe layers the different flavours from the different levels of kilning. If a more characterful yeast were used, it would get muddled and be too much, but the clean yeast steps aside to really showcase the malt. Kind of reminds me of Dogma from BrewDog, but sessionable. Nom nom nom. I think I'll crack another one open.
    :beer1:
     

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