This week we get back on rotation. Amber done and on tap. The blonde is getting kegged tonight or tomorrow. That brings us around to the Stout.

Fogger Stout used to be one of my staples. But have only made once in the last year or two. I think it fell victim to the sudden high volume we are now going thru, and having only 2 kegs.
Now that we have 6 we can plan ahead a bit more with a bit more aging.

7 lbs Maris otter
2 lbs flaked barley
1 lbs roasted barley
1/4 lb choc malt (not in original)
1.5 oz. cluster
Windsor yeast

This beer is in the usual UK style of “minimal” gets you more style that I like. 3 grains (might use 4 this time) 1 hop.
Not trying to cram 12 different grains in trying to imitate a flavor, or put your mark on it. Most of the best tasting recipes IMO are 3 or 4 grains.

This simple recipe of Maris otter, flaked barley, roast barley and maybe some choc malt thrown in is fantastic enough with out any other fancy things done to it.
But that being said, the simplicity of it offers ease of experimentation and a solid base for secondary additions. Oak, cherry, coco…

As far as hopping goes, I normally use cluster or fuggles, but seems like cascade types could do. Even even a few late additions would work.

This is an old standard recipe. When I found it, it was called a dry stout. But to me, while its in the dry stout category, it’s nowhere near dry stouts like Murphy’s.
I think my adding that little bit of choc malt kinda nudges it back that way. A different yeast could push it even further.

So, this is gonna be this weekends brew. Shooting for Friday, possibly Sunday.

(I Should go keg the Blonde, but trying to kick this last keg of the 60)

::update:: OG .045 Everything was pretty much right on. except beersmith still doesnt calculate sparge amount right.