Mike, in his seemingly never ending pursuit of perfecting his house Stout, brings his latest creation. This beer was influenced by the English yeast experiments and the notion that stouts can be sessionable too. Watch this video as we discuss his stout fermented with West Yorkshire yeast.
Mike’s West Yorkshire Stout Recipe
Let’s get to the recipe first:
5 pounds (2.27 kg) of Briess Pale Ale Malt – 3.5°L
5 pounds (2.27 kg) of Briess Brewers Malt – 1.8°L
0.5 pounds (227 g) of Roasted Barley – 450°L
0.5 pounds (227 g) of Crisp Chocolate Malt – 400°L
0.25 pounds (113 g) of Bairds Medium Crystal Malt – 50/60°L
0.25 pounds (113 g) of Briess Caramel Malt – 120°L
1.5 pounds (680 g) of Flaked Oats -2.5°L
1 ounce (28 g) Willamette hops – boiled for 60 minutes
1 pouch of Wyeast WY1469 West Yorkshire Ale Yeast
Mashed at 152°F (67° C) for 60 minutes
Collected enough for for a volume of 6.5 gallons (24.6 Liters) post boil
Fermented at 65°F (18° C) for 2 weeks
Stout Tasting Notes
This stout was an easy drinking beer with just enough roast character. The body was medium and the carbonation was not overwhelming. Mike commented that his goal was to have a good harmony with all of the malts. The single does of hops and the West Yorkshire yeast added to the pleasant aftertaste. It was a simple beer that you could enjoy in a session, that’s for sure.
Thanks for reading – BREW ON!