SEYMOUR BIG LAMP SUMMERHILL STOUT CLONE
Unless I say so, you can count on my recipes being primarily based on in-depth fact based research. This time, I couldn't find anything except alcohol percentage and people's reviews on Ratebeer, Beer Advocate, etc. It sounds like Big Lamp Summerhill Stout is a love-it-or-hate-it situation, consistently described as more burnt, toasty, roasty, chocolatey and bitter than most. So, other than that, I'm totally making this shit up.
Sounds pretty tasty to me, though.
6 US gallons = 5 Imperial Gallons = 22.7 Litres
GRAINBILL:
79% = 7.43 lb = 3.37 kg, Maris Otter or other English Pale Ale Malt
5% = .47 lb = 213 g, Briess C-60 Malt (trust me on this)
5% = .47 lb = 213 g, Torrified Wheat
5% = .47 lb = 213 g, Chocolate Malt
3% = .28 lb = 127 g, Roasted Barley
3% = .28 lb = 127 g, Black Malt
MASH at 151°F/66°C for 90 minutes, sprinkle in some Calcium carbonate
BOIL 60-90 minutes.
HOPS:
2.1 oz = 60 g, Fuggles, 60 minutes
.7 oz = 20 g, Goldings, 30 minutes
YEAST:
S-04/Whitbread-B strain if you like it dry
Wyeast 1968/White Labs WLP002/Fullers strain if you like a little more residual sweetness and body
STATS (assuming 75% mash efficiency and 77% yeast attenuation):
OG: 1045
FG: 1011
ABV: 4.4%
IBU: 45
COLOUR: 35°SRM/69°EBC
Summerhill Stout Clone?