I am very happy with the result of the American stout. It goes perfect with the cool fall days. I am running it on nitrogen and finally nailed the carbonation to get good cascading pours and nice head. I hooked the keg up to one of the normal CO2 lines running at 11psi in my 36 degree keezer. Each day would hook it to the beer gas at 35psi and do a test pour. After four days I was happy with the result and left it on the beer gas.
I have been interested in trying a yeast by a well know IPA brewery in the UK. Verdant’s yeast is available through Lallemand. Below is a recipe based on one by David Heath Homebrew. I adjusted it to fit my system and swapped for hops I have on hand.
Verdant IPA – OG 1.056 / FG 1.010 / ABV 6% / IBU 44 / SRM 6
13# Marris Otter
4# Vienna
3.75# Flaked Oats
1.25# Crystal 20L
.75# Carapils
2oz Comet @ 10min
2.5oz El Dorado @ 10min
2oz Comet @ 20min whirlpool @ 175˚
2oz El Dorado @ 20min whirlpool @ 175˚
3.5oz Comet @ active fermentation
3.5oz El Dorado @ active fermentation
Target Water – Ca 100 – Mg 15 – Na 30 – Cl 90 – SO4 160
Mash at 149° for 60 minutes then raise to 168° and hold for 10 minutes. Collect 14 gallons and boil for 60 minutes. Produces 12 gallons at the end of the boil and 11 gallons in the fermenter.
2x – Lallemand – Verdant IPA