Tonight I just kegged a batch of black currant oatmeal stout. I feel the need to share the results. It was amazing. Top two or three stouts I’ve had.
Has anyone used black currant in stout before here?
Here’s the grains/hops I used. It’s not in the fancy style of beersmith or brew target but you should all try it out
4.54kg 2row
500g crystal 40
500g chocolate malt or carafa special II
500g flaked oat
200g roasted barley
56g willamette hops
28g chinook
1 pack Nottingham yeast
The willamette was 42gram at 60 minute
14g chinook at 5 minute
Then 14 each of willamette and chinook st flameout.
Black currant purée was added 5 minute left in boil to sterilize
Fermented in primary for 2 weeks on Nottingham yeast and kegged.
Has anyone used black currant in stout before here?
Here’s the grains/hops I used. It’s not in the fancy style of beersmith or brew target but you should all try it out
4.54kg 2row
500g crystal 40
500g chocolate malt or carafa special II
500g flaked oat
200g roasted barley
56g willamette hops
28g chinook
1 pack Nottingham yeast
The willamette was 42gram at 60 minute
14g chinook at 5 minute
Then 14 each of willamette and chinook st flameout.
Black currant purée was added 5 minute left in boil to sterilize
Fermented in primary for 2 weeks on Nottingham yeast and kegged.