Help with Brooklyn Black Chocolate Stout Clone

[mattcrill]

I love this beer...one thing I was hoping to capture was the wonderful blend of warming alcohol, dark fruit, and roast.

Beer Captured had the following clone:

OG: 1.089
FG: 1.022
SRM: 100+
IBU: 47
ABV: 8.4%

14lb British 2-row
1lb US Wheat malt
15oz British chocolate malt
7oz British roasted barley
4oz flaked wheat
3oz British black patent malt
(90 minute mash @ 152F)

2.5oz EKG @ 90 minutes
0.5oz EKG @ 15 minutes
0.5oz Cascade @ 15 minutes
0.5oz Willamette @ 5 minutes
0.5oz Cascade @ 5 minutes

Wondering about the mix of English and American Hops? Wondering about the yeast?
Wondering why you would use flaked and wheat malt? I understand the purpose of both but it seems a little bit of overkill/redundancy.


Here's info from the Brooklyn website:

American 2 Row
Willamette, American Fuggles
10.1% ABV
24 Plato, OG 1096

Already I have conflicting info. Any insight (or clone recipes!) would be greatly appreciated.

Cheers,

Matt

[mattcrill]

I e-mailed Garret Oliver and he was kind enough to respond. I never expected a recipe or even a reply. I was pretty stoked he took the time to look at my recipe and give me some feedback.

Hello Matt,

Thanks for the kind words, and I'm glad to hear that you're enjoying Brooklyn Black Chocolate Stout. I haven't crunched your numbers to get percentages, but I can tell you that BCS has no wheat (not that it will hurt). The OG is 24.5 Plato and it finishes at about 5.0 Plato. The ABV is 10.2%.

One ingredient missing from your formulation is black barley. Black barley is different - and tastes different - than black malt. We use both, but BCS has more black barley than black malt. There is also standard roasted (dark red-brown color) barley and chocolate malt.

You should use an aggressive but relatively neautral ale yeast - you don't want the beer to get overly fruity. Pitch it with 2 to 3 times as much yeast as you'd use for a pale ale. BCS is aged for a few months before we release it, and the aging time is important.

I hope this helps, and good luck!

Cheers,

Garrett

[BigNastyBrew]

I e-mailed Garret Oliver and he was kind enough to respond. I never expected a recipe or even a reply. I was pretty stoked he took the time to look at my recipe and give me some feedback.

Hello Matt,

Thanks for the kind words, and I'm glad to hear that you're enjoying Brooklyn Black Chocolate Stout. I haven't crunched your numbers to get percentages, but I can tell you that BCS has no wheat (not that it will hurt). The OG is 24.5 Plato and it finishes at about 5.0 Plato. The ABV is 10.2%.

One ingredient missing from your formulation is black barley. Black barley is different - and tastes different - than black malt. We use both, but BCS has more black barley than black malt. There is also standard roasted (dark red-brown color) barley and chocolate malt.

You should use an aggressive but relatively neautral ale yeast - you don't want the beer to get overly fruity. Pitch it with 2 to 3 times as much yeast as you'd use for a pale ale. BCS is aged for a few months before we release it, and the aging time is important.

I hope this helps, and good luck!

Cheers,

Garrett

And a considerate and well thought out response too. Not just some auto reply bullshit.

Nice going!

[donner]

Just curious if anyone modified the recipe to include black barley?

[BYOHB]

7oz British roasted barley
3oz British black patent malt

Roasted barley is not Malted.
Black Malt is malted then kilned dark.

Is the Black barley = Roasted Barley?
Black malt = Black Patent 500L?

Was the recipe edited?
Maybe he is adding Light Roasted Barley 275L-300L as well?

???