Loki's Midnight Stout

Discussion in 'Recipes for Feedback' started by weazelwacker, Oct 30, 2019.

  1. weazelwacker

    weazelwacker New Member

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    Ladies, Gents, or Whatevers

    Last year I started a tradition in which I brew a stout outside, in January, at midnight, in freezing temps, for fun. Call it what you will, the experience is amazing. This year I plan on brewing on brewing the following:

    Planned:
    OG: 1.110 FG: 1.026 ABV 11.02% IBU: 78.64

    Mash @ 152 for 60 min
    120 min Boil

    8# Marris Otter
    6# 2- Row
    4# Malted Rye
    4# Chocolate Rye
    4# Roasted Barely
    1# Rice Hulls

    HOPS:
    2 oz Galena @ 30 min
    1 oz Chinook @ 15 min
    1 oz Fuggles @ 15 min

    Fermented using OYL057- Hothead ale Kveik

    Things will also be getting weird in secondary but no need to give up all the secrets.
     
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  2. Craigerrr

    Craigerrr Well-Known Member

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    That's a cool deal!
    I have yet to do something with that high of a gravity. I have been thinking about doing a Wee Heavy, and doing a party gyle. I might just take your lead and tie all of that in with a midnight brew. Will have to look for a full moon in January to do it by...
     
  3. weazelwacker

    weazelwacker New Member

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    This is my go to as well. Nothing beats a glass of hot pre-boil wort and whiskey, on a frigidly cold night, next to a hot kettle, under the moon. A campfire does help in the snow though lol.
     
  4. Trialben

    Trialben Well-Known Member

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    That is one big ass brew! Got your night vision goggles packed lol
     
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  5. AGbrewer

    AGbrewer Active Member

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    Sounds tasty. Have you done a rye before? Curious about the flavor.
     
  6. Craigerrr

    Craigerrr Well-Known Member

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    Friday January 10th 2020 is a full moon. If I brew something witchy on this date it will be ready for Superbowl Sunday, hmmmm
     
  7. weazelwacker

    weazelwacker New Member

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    Sorry for the late response. I brew this one last year, but I didnt try it as a straight stout. Last year, after primary was done, I added a few #'s of shreaded beets and some brett. After 30 days i racked off the beets and on to some oak chips that had been soaking in Jameson for the 30 days. Left it on the oak for 30 days. It turned out incredible IMHO.
     

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