Ya Bassa Stout
This robust stout combines the rich, malty flavors of Maris Otter Pale Malt, Chocolate Malt, and Roasted Barley, balanced with a hint of sweetness from Crystal and Flaked Oats. The unique addition of Sorachi Ace hops not only brings a citrusy twist but also a complex aroma to this full-bodied beer. Perfect for evenings by the fire or as a delightful pairing with rich desserts.
ingredients
- Malt - 5.5 kg (12.1 lbs) Maris Otter Pale Malt
- Malt - 0.5 kg (1.1 lbs) Chocolate Malt
- Malt - 0.5 kg (1.1 lbs) Roasted Barley
- Malt - 0.25 kg (0.55 lbs) Crystal 150
- Malt - 0.25 kg (0.55 lbs) Flaked Oats
- Hops - 50g (1.76 oz) Galena (60 min)
- Hops - 25g (0.88 oz) Sorachi Ace (10 min)
- Yeast - Wyeast 1056 American Ale or Safale US-05
steps
- 1.
Mash at 66°C (151°F) for 60 minutes, stirring occasionally to ensure thorough mixing and proper enzyme activity.
- 2.
Sparge the grains, collecting the wort in your brew kettle until you've reached the desired volume.
- 3.
Bring the wort to a boil and add Galena hops, boiling for 60 minutes.
- 4.
In the last 10 minutes of the boil, add Sorachi Ace hops for aroma and flavor enhancement.
- 5.
After the boil, cool the wort rapidly using an immersion chiller or other cooling method to reach pitching temperature.
- 6.
Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal with an airlock.
- 7.
Ferment at a stable temperature of 19°C (66°F) for approximately 7-10 days, monitoring specific gravity and appearance.
- 8.
After fermentation, bottle or keg as desired, then carbonate to taste before serving.
