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Today I brewed an American Stout. I plan on splitting the batch in half and using my new 3 gallon cornelius kegs. For batch #1 I plan to add 3lbs. of Oregon-brand red raspberry fruit pruree. For batch #2 I plan to add cold pressed coffee for flavor and will “dry hop” with lightly cracked espresso beans in the keg for coffee aroma. The original gravity ended up being 1.071. The fruit addition should add another .5-1% alcohol. If fermentation goes perfectly, batch #1 will be 7.3-8.2% alc./vol. and batch #2 should be 6.8-7.2% alc./vol. The base recipe is below:
Red Raspberry/ Coffee Stout
A ProMash Brewing Session – Recipe Details Report
BJCP Style and Style Guidelines
13-E Stout, American Stout
Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 75
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.068 Plato: 16.53
Anticipated SRM: 43.6
Anticipated IBU: 42.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 100 Minutes
% Amount Name Origin Potential SRM
66.7 11.00 lbs. Pale Malt(2-row) America 1.036 2
6.1 1.00 lbs. CaraPilsner France 1.035 10
6.1 1.00 lbs. Munich Malt(light) Canada 1.034 15
6.1 1.00 lbs. Roasted Barley America 1.028 450
6.1 1.00 lbs. Wheat Malt America 1.038 2
3.0 0.50 lbs. Black Malt Belgium 1.030 600
3.0 0.50 lbs. Crystal 10L America 1.035 10
3.0 0.50 lbs. Crystal 40L America 1.034 40
Amount Name Form Alpha IBU Boil Time
0.75 oz. Chinook Pellet 12.60 36.8 63 min.
0.25 oz. Cascade Pellet 4.70 4.6 63 min.
0.25 oz. Cascade Pellet 4.70 0.9 10 min.
0.30 oz. Cascade Pellet 4.70 0.0 0 min.
0.14 oz. Chinook Pellet 12.60 0.0 0 min.
WYeast 1318 London Ale III
The beer was rated as outstanding (a world class example of the style. A beer with great character and no flaws).
Aroma (10/12): Sweet Vanilla, Chocolate and coffee; they keep travelin places for first place.
Appearance (3/3): Black, decent head.
Flavor (17/20): Coffee, chocolate, vanilla, sweet. Bitterness balances. Nothing dominates. Beer charactr is hidden – more like a mocha than a beer.
Moutfeel (5/5): Thivk, but no cloying. Smooth.
Overall Impression (9/10): Lots of credit for non-burnt coffee flavor. Balance is great. Doesn’t come across as a beer though okay. Malt is like malted milk! Great job.
Total Score: 44/50.
Aroma (10/12): Sweet vanilla, cocoa dominate (with lactose notable), while coffee and roasted malts linger in background; little to no hop aroma, clean; aroma seems to dissipate in time.
Appearance (3/3):Pours out with tan, fine-bubbled head, which lingers a few minutes.
Flavor (18/20): Like aroma, but coffee and milkshake qualities come up to balance sweetness and vanilla; nice malted milk ball character.
Mouthfeel (5/5): Medium-full bod, very creamy and silky, with an appropriate balance of hop/ roast astringency at end to balance vanilla/ cocoa sweetness. Slight alcohol warmth at end.
Overall Impression (44/50): All flavors tight, well-balanced; nice execution of the specialty stout.
Total Score: 44/50.