Buried Acorn Brewing Co.’s Stoutland clone
This recipe tiptoes the line between what is acceptable as a stout and an entirely new combination of flavors. The tangy kveik esters bouncing off of all the chocolate and a pretty robust hopping rate make for a very angular and unique stout.
(5 gallon/19 L, all-grain)
OG = 1.048 FG = 1.014
IBU = 30 SRM = 47 ABV = 4.5%
Ingredients
2.5 lbs. (1.13 kg) 1886 NY pale ale malt
2.5 lbs. (1.13 kg) 1886 NY Munich malt (or Munich 1)
1.5 lbs. (0.68 kg) 1886 NY Vienna malt
0.75 lb. (0.34 kg) Bairds medium crystal malt (75 °)
0.75 lb. (0.34 kg) Crisp pale chocolate malt (225 °L)
0.75 lb. (0.34 kg) Bairds light crystal malt (15 °L)
0.75 lb. (0.34 kg) Crisp dark chocolate malt (450 °L)
0.75 lb. (0.34 kg) flaked oats
5 oz. (142 g) roasted barley malt
3.75 AAU French Strisselspalt (90 min.) (1.5 oz./43 g at 2.5% alpha acids)
3.25 oz. (92 g) French Strisselspalt (0 min.)
0.65 oz. (18 g) Cascade hops (dry hop)
0.65 oz. (18 g) Chinook hops (dry hop)
Omega Yeast OYL057 (Hothead Ale)
2/3 cup corn sugar (if priming)
Step by step
Make sure the alkalinity of your water can buffer the heavy-handed specialty malts. Water should be roughly 1:1 sulfate-to-chloride with about 50 ppm calcium ion.
Mash in grains at 152 °F (67 °C) for 60 minutes. Raise grain bed to 168 °F (76 °C) to begin the lauter process. Vorlauf and sparge as normal. Collect about 6.5 gallons (25 L) of wort in your kettle and bring to a boil. Add the first hop addition and boil for 90 minutes. At the end of boil, add the second hop addition and create a whirlpool. Buried Acorn spins for 15 minutes, then spins down for 30 minutes. If you have a pump you can follow this as well. Otherwise create a whirlpool and let settle for 30 minutes.
An addition of a yeast nutrient and proper oxygen/aeration prior to fermentation is important. Fermentation temperature is not critical — anywhere from 82–108 °F (28–42 °C) should work. Once primary fermentation is finished, allow the beer to settle for several days then package as normal.
