Black Widow Stout In Progress

On September 5, 2010, in Homebrewing, Recipes, by Mark Ranes
Black Widow Stout Mash

Black Widow Stout Mash

A new batch of Black Widow Stout is underway.  The mash smells wonderful and so far all is going smoothly.

I don’t have a basic stout on tap right now, just a Russian Imperial Stout, and I’m looking for more of a session dark ale.  I’ll be trying to get this ale in kegs before we leave for Italy on October 1st.  The last time I brewed this stout, I oaked half the batch with bourbon infused, medium toast oak cubes.  It was significantly better than the un-oaked keg.  The flavor was more complex with just a hint of oak, and the overall mouth feel was creamier and smooth.  I do worry about over-oaking the ale, so I’ll be carefully monitoring the oaking process to get the stout off the wood before it tastes like a mouthful of toothpicks.

Black Widow Stout on Deck

On February 6, 2009, in Family and Friends, Homebrewing, Recipes, by Mark Ranes
Black Widow Stout Tap Handle
Black Widow Stout Tap Handle

Tomorrow I’ll be brewing a dry stout.  Typically, this is one ale Stephen and I share – we each take five gallons.  We’ll be doing this again, me giving Stephen five gallons of stout, and me being the lucky recipient of five gallons of his wonderful Brew Barn Brown Ale.  We both win!

This will be the sixth time I’ve made this stout, and in the past it has been called Stout Mark.  The last time I brewed it I renamed it Black Widow Stout and I think the name is more appropriate because if you drink too many of them it will bite you!

The only major change I’m making to the tried and true recipe is the addition of one pound of Belgian de-bittered black malt.  Supposedly, it adds very little in the way of flavor (no roastiness, chocolate or coffee flavors), but merely darkens the ale.  This is one of the things Stephen and I have been trying to do to this ale since we first brewed it.  A one pound addition takes the SRM from 28.5 to 33.5.  We’ll see how it goes.  Anyone out there used this stuff before?

Here’s the recipe:

Black Widow Stout
13-A Dry Stout
Author: Mark Ranes
Date: 2/7/09

Size: 10.32 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 283.63 kcal per 16.0 fl oz

Original Gravity: 1.064 (1.036 – 1.050)
Terminal Gravity: 1.016 (1.007 – 1.011)
Color: 33.69 (25.0 – 40.0)
Alcohol: 6.29% (4.0% – 5.0%)
Bitterness: 36.6 (30.0 – 45.0)

11.0 lb Pale Malt(2-row)
11.0 lb Maris Otter
1 lb Chocolate Malt
1.5 lb Roasted Barley
1.0 lb De-Bittered Black Malt (Mout Roost 1400)
1.0 lb Cara-Pils Dextrine Malt
1 oz Northern Brewer (9.0%) – added during boil, boiled 90.0 min
.5 oz Nugget (13.0%) – added during boil, boiled 30.0 min
1.0 oz Northern Brewer (9.0%) – added during boil, boiled 30.0 min
2 ea Whirlfloc – added during boil, boiled 10.0 min
1 tsp Yeast Nutrient – added during boil, boiled 10.0 min
1.0 oz Northern Brewer (9.0%) – added during boil, boiled 0.0 min
2000 ml Starter with 2/vials White Labs WLP004 Irish Stout

I’ll be lighting the burners shortly after 9 am.

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