- Recipe Type
- All Grain
- Yeast
- Kveiking Imperial Yeast #A44
- Yeast Starter
- none
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.071
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 90
- IBU
- 35
- Color
- 30
- Primary Fermentation (# of Days & Temp)
- 5 days @ 89° F
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- Soft chocolate and coffee notes akin to an iced mocha. Flavors build with time.
I found this recipe on Ron Pattinson's blog, Shut Up About Barclay Perkins. Amstel is not a beer I know anything about except that they brew lagers. So it came as a surprise to see the word Stout attached to the Amstel name. I brewed this as soon as I read Ron's article which states that Stouts predated lager brewing in Holland. The recipe as posted in the blog used WLP830 German Lager yeast but it was warm out and I had some Kveik on hand and used that instead.
Grain Bill
93.3% Pilsner 2.0 SRM
6.7% Carafa III 525.0 SRM
Hops
1oz Hallertau Boil 90 min (13.5 IBUs)
1oz Hallertau Boil 60 min (12.6 IBUs)
1oz Hallertau Boil 30 min (9.7 IBUs)
Yeast
Kveiking Imperial Yeast #A44
Mash
Single Infusion 152° for 60 minutes
Packaging
Kegged and burst carbed and ready to drink within about a week but this beer gets better with 2 to 3 weeks of extra conditioning.
Simple grain bill. Simple hop schedule. Simple brew day but a beer that surprised me with a complexity of flavors that it really shouldn't have considering how... well, simple it is.
Grain Bill
93.3% Pilsner 2.0 SRM
6.7% Carafa III 525.0 SRM
Hops
1oz Hallertau Boil 90 min (13.5 IBUs)
1oz Hallertau Boil 60 min (12.6 IBUs)
1oz Hallertau Boil 30 min (9.7 IBUs)
Yeast
Kveiking Imperial Yeast #A44
Mash
Single Infusion 152° for 60 minutes
Packaging
Kegged and burst carbed and ready to drink within about a week but this beer gets better with 2 to 3 weeks of extra conditioning.
Simple grain bill. Simple hop schedule. Simple brew day but a beer that surprised me with a complexity of flavors that it really shouldn't have considering how... well, simple it is.