Devil’s Mother 2017

It’s that time of year: time to make the Mary McCleod again.

There’s a chocolate milk nose. It’s right up front and in your face. The chocolate runs through the entire ale but there’s a bigger roasted note in there too and it’s not entirely awesome. A bit burnt, turning the beer just a little harsh.

Although from the Devil’s Mother, a little harshness makes sense. Call it thematically appropriate, even if the style isn’t 100% behind it.

On some feedback I was told that it was the black prinz malt. Perhaps next time I should replace that with something else. But it’s tasty and it’s STRONG, but not obviously so. All in all, I don’t think too many tweaks need to be made to this beer.

Brew date: 10/15/17

Steeping grains
2 lb Chocolate
.5 lb Black Prinz
.75 Black patent
5 lb Maris otter
2 lb Opal 44
1 lb Gold Rush toasted Pale

Additional fermentables: 7 lb LME

Hops: 1.5 oz Nugget @60

Additions: 1/2 tsp Calcium Chloride (this is to make the water more like the water used in England, which helps the stout be more correct, stylistically).

Yeast: Imperial Dry Hop, 2nd use

OG: 1.14

FG: 1.05

ABV: 12.1%