Anderson7000
Member
- Joined
- May 11, 2016
- Messages
- 13
- Reaction score
- 1
I recently tried to clone Surley's Darkness (a Russian Imperial Stout). It calls for aroma hops at flameout, as well as months of aging in the fermenter and bottle. Since the aromas from hops decrease over time, what is the point of using aroma hops in a beer that will be aged?
For reference, here is the darkness recipe directly from Surley:
Here are two Clone discussions:
https://www.homebrewtalk.com/showthread.php?t=406270
https://www.homebrewtalk.com/showthread.php?t=273322
For reference, here is the darkness recipe directly from Surley:
Straight from the horse's mouth...
48% 2-Row
27% UK Pale Malt
8% Dingemans Aromatic
3% Chocolate Malt (US) 350L
3% Roasted Barley 550L
2.5% Dark Candi Syrup
2.5% Brewer's Crystals
2% Flaked Oats
2% British Crystal 50-60L
2% British Crystal 135-165L
2% Black Patent 500L
(Adds up to 102%...)
OG: 28 P (1.121)
FG: 10 P (1.040)
(Makes the ABV: 10.7%)
Target 85 IBU
Columbus for bittering
Simcoe/Amarillo for WP
When I inquire further on the gravities (since they deviate from what's listed on the site) I was told that the recipe varies a bit year to year based on raw materials available. This is the most current recipe.
I just have to say the folks at Surly are bad-asses at what they do and it's very fortunate they are willing to share their knowledge to us home brewers!
Here are two Clone discussions:
https://www.homebrewtalk.com/showthread.php?t=406270
https://www.homebrewtalk.com/showthread.php?t=273322