This stout…it’s so close to perfect! So close.
But it is not carbonated. It’s been in the bottle for a month now and I just don’t know what went wrong, but there you have it. It is not carbonated.
It’s still very, very tasty. Roasted coffee qualities and an initial mouthfeel that is properly dense and very, very smooth. I credit this to the addition of calcium to the water; it really made all the difference.
The nose doesn’t provide much roasted elements however, and the finish is a little oily. All because it isn’t carbonated.
Recipe as follows:
Brew Date: 11.12.12
Steeping grains (partial mash)
1 lb black malt
2 lb marrit otter
1 lb C80
9 oz Carapils
9 oz Munich
1 oz Roasted Barley
7 lb LME
1 oz Centennial @ 60
.25 oz Pearle @ 60
1 oz Glacier @ 30
1056 American Ale Wyeast, started with some brown sugar
Gravity still unknown due to not having hydrometer yet.
Added 3 grams each calcium and Baking soda to water before boil
Put into secondary 11.26