Recipe: Farmhouse Stout AKA Grey Metal
What happens when you have some apple isolated experimental yeast called Vandregær freshly harvested and a vial of Yeast Bay's Wallonian saison that is about to expire? Well you make a beer and split it in half and pitch both yeasts for a side by side farmhouse throw-down. What you probably didn't see coming was that this is no ordinary farmhouse beer. The dark powers overtook us and we were powerless to stop ourselves from throwing in all the darkest of malts. Roasted barley, black malt, carafa special, chocolate, dark crystal...the darkness consumes our innocent wort and transforms it into a farmhouse stout!
This grist is loosely based on the grist for Jester King's Black Metal farmhouse stout. That is an imperial stout, this is a standard stout.
GRIST
4.5 kg Pale Ale (castle)
150 g cara blond 20 EBC (Castle)
150 g Cara Gold 120 EBC (castle)
500 g Belgian Wheat (castle)
420 g Rye Malt (castle)
200 g carafa 3
250 g chocolate
200 g roasted barley
100 g Black patent
MASH
18.5 liter of water in the mash. Held @ 68 C for 1 hour
1st runnings 12 L @ 1.083
2nd runnings 10 L @ 1.041
3rd runnings 9.5 L @ 1.020
Pre Boil Volume 31.5 L @ 1.056
BOIL
Only a bittering charge was added and these two hops were used just to get rid of some small packages of hop leftovers.
19 g herkules 14% alpha @ 60 min [28.8 IBU]
19 g Nugget 12% alpha @ 60 min. [25.9 IBU}
FERMENTATION
Racked and split about 20 liters of wort into two 11 liter PET fermenters.
Harvested Vandregær slurry from primary fermentation of the Nordic American Farmhouse IPA and pitched it into one fermenter
Pitched one tube of Yeast Bay Wallonian Saison yeast into the other
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