Fisherman Stout

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

Help Support The Homebrew Forum UK by donating using the link above.
  1. Oct 28, 2015 #1

    MyQul

    MyQul

    MyQul

    Chairman of the Bored Moderator

    Joined:
    Aug 7, 2013
    Messages:
    13,252
    Likes Received:
    4,669
    Location:
    Royal Hamlet of Peckham. London.
    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

    Antony

    Well-Known Member

    Joined:
    Nov 11, 2012
    Messages:
    366
    Likes Received:
    18
    Needs some anchovies!
     
    clibit likes this.
  3. Dec 12, 2015 #3

    clibit

    clibit

    clibit

    Senior Member

    Joined:
    Jun 2, 2013
    Messages:
    760
    Likes Received:
    268
    Location:
    Old Trafford
    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.
     
    stan likes this.
  4. Dec 13, 2015 #4

    LarryF

    LarryF

    LarryF

    Brew Numpty Supporting Member

    Joined:
    Dec 15, 2014
    Messages:
    2,017
    Likes Received:
    810
    Location:
    Ally Pally, London.
    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

    TartanSpecial

    Regular. Supporting Member

    Joined:
    Dec 28, 2013
    Messages:
    974
    Likes Received:
    358
    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.
     
    clibit likes this.
  6. Dec 13, 2015 #6

    clibit

    clibit

    clibit

    Senior Member

    Joined:
    Jun 2, 2013
    Messages:
    760
    Likes Received:
    268
    Location:
    Old Trafford
    It does. :thumb:
     
  7. Oct 15, 2017 #7

    stan

    stan

    stan

    Active Member

    Joined:
    Jul 4, 2013
    Messages:
    58
    Likes Received:
    11
    Location:
    barrow in furness
    Did this one today just getting into ag stout is one of my favourite beers ended up with 10L at 1.044
     
    MyQul likes this.
  8. Feb 16, 2018 #8

    IainM

    IainM

    IainM

    Syphon-sucking bag squeezer Supporting Member

    Joined:
    Oct 19, 2015
    Messages:
    2,117
    Likes Received:
    1,068
    Location:
    Cambridge
    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:
     
  9. Apr 6, 2018 #9

    stan

    stan

    stan

    Active Member

    Joined:
    Jul 4, 2013
    Messages:
    58
    Likes Received:
    11
    Location:
    barrow in furness
    Hi all
    done 2 of these now both taste beautiful and pour with a good head but my problem is the head dissipates to nothing after about 5 minuets both batches 10L &15L have had 100g flaked barley just opened one tonight after 1 month in the bottle but still flat after 5 mins in the glass any thoughts as to what I am doing wrong Ta
     
  10. Jun 11, 2018 #10

    Metacomet

    Metacomet

    Metacomet

    Member

    Joined:
    Jun 22, 2017
    Messages:
    37
    Likes Received:
    15
    Location:
    NULL
    Did this recipe recently and have almost finished force carbing and conditioning it.
    I mashed mine lower at 64-65 as I didn't want a heavy stout this time (my last one was far too sweet) and got it down to 1.008.

    I've had a few "tasters" over the weekend, and it's a delicious recipe. I'm liking it on the drier side in this heat, very refreshing.
    I had a Budvar dark lager at my local on Saturday, and actually thought they were very similar.

    I've been wanting to have a good porter/stout base with which I can experiment with, and this may be the one.
     

Share This Page