Hawkshead Drystonewall Stout

[Cheesey]

Sadly, I've not tasted it, but it sure sounds like my kinda English oatmeal stout!

A list of ingredients is not a recipe per se, but this info comes directly from Hawkshead:

Hawkshead Dry Stone Stout
Hawkshead Brewery - Kendal, Cumbria, UK
ABV: 4.5%
Grainbill: Maris Otter, Rolled Oats, Wheat Malt, Crystal Malt, Chocolate Malt, Roasted Barley
Hops: Cascade & First Gold (90 min), Hersbrücker & Bramling Cross (15 min)
IBU: 55
Colour: opaque black
Yeast: English ale strain

Many thanks Seymour, I should have looked myself!.

Anyone with a bit of experience in recipe design give an opinion on the above and suggest some quantities. As I say it is a balanced stout, sweeter and fuller than most, so how does an IBU of 55 work, sounds high?. Would the mash temp be higher for a sweeter finish?.
this is the official description

A dry oatmeal stout. Aromas of chocolate and coffee, complex rich deep flavours from a blend of 7 malts, moderate bitterness and a long dry finish make Dry Stone Stout a satisfying and warming black beer.

[orlando]

Seymour's list only has 5 malts in it but to be honest often less is more. It's the proportions that matter and the mash temp will have an influence. For a drier stout you would want lower mash temps for a drier finish. 55 IBU in a dry stout would be too bitter for my taste, particularly with some already roasty malts, I find the hop choice confusing as well but haven't tasted it so don't know how they work in practice. Can't help with proportions if you want to clone it you need to know. If you email the brewer he might just tell you the %'s.

[Mther]

Any success with this one? Planning to brew a stout this Saturday and the first that came in my mind is the dry stone stout from Hawkshead! Incredible beer!

[ChrisHughes]

Interesting to hear the talk on the cascade in the stout, I plan a small batch brew this weekend using the little fellows. Thought it worth a blast

[Cheesey]

As it happens I'm planning to give it a go this weekend. I bottled out in getting cascade. I've gone for Fuggles, plus I have some Challenger in the freezer which may go in for the bitterings.

I'm in the planning stage so I might as well put on the initial recipe for comment!. The percentages are a guess so I could do with some guidence since this is my first stout. Water to be treated, as per GW's stout calc.

Marris Otter Pale Malt 72.2%
Roast Barley 8.2%
Dark Crystal 77L 4.6%
Crystal Wheat Malt 4.6%
Malted Oats 4.6%
Chocolate Malt 4.5%
Flaked Barley 1.3%
Challenger and Fuggles 90min
Fuggles 5 min and 0 min

50 IBU, 93.2 EBC, approx 4.5%

[seymour]

...I bottled out in getting cascade. I've gone for Fuggles, plus I have some Challenger in the freezer which may go in for the bitterings.

Even better. Classic. Can't wait to hear how it turns out.

[critch]

I do a stout with cascade and cluster. works rather well.

drystone stouts bloody well sublime

[Cheesey]

Well that's done long day as had to drop the missus off at the train station at the crack of sparrow fart.
But couldn't get going until Hop and Grape opened as the crystal wheat was missing from my order.

Efficiency was lower than normal around 68% is this normal for stout?. I batch sparge and I think 10kg of grain is the max for my 50l tun. Still I know this now. Will have to scale back next time.
Smells great though looks proper black and the post boil flavour is smooth nice roast mix.
Post boil OG 1045 so looks to be on track.
Will let you know how it went , probably crack a couple of bottles New Year's Eve!

C

[Cheesey]

Well it's a bloody disaster. It's turned into a sour stout
Couple of likely areas where this might of occurred.
I decided to culture up from a best bitter I made that used 005 British ale, as I like its flocculation.
It was very lively on pitching , but I couldn't get a good aerated head with my paddle on the drill. Splashed it everywhere!
Then it was very slow to get going and I was away when the lid should of gone on.

Will decide today if I bottle some.

[Cheesey]

Well bottled some, strangely if I had intended to do a sour stout, I'd be quite pleased, as the slight lambic sourness goes well with a rick chocholate malty stout.

Will condition and see what turns out...

Definitely will give it another go, next time with no wild yeast tho'. .