AG8 Stout - four and a half years later!

[clarets7]

I knew I had a bottle of this at the back of the cellar, but had always put off drinking it. When I brewed it it was an all right beer, tasted like a stout but nothing special, and I prefer paler ales anyway. This afternoon though I thought I may as well try it, worst case is pour it down the sink. Well, what a surprise! Rich, dark and smooth, with a lovely light brown head. I just think it goes to show that if you can leave certain beers to mature they can improve no end, something I have always been a bit sceptical about. Anyway, if anybody is interested this is the original recipe:-

12L - 10th April 2012

Malt bill

Maris Otter Pale Malt 2.6kg
Crystal Malt 200g
Black Malt 120g
Roasted Barley 160g
Toasted MO malt 140g

(roasted barley was homemade - pearl barley soaked and roasted)

Mashed 100 minutes at 67C, water had 10g of gypsum and 20g of chalk added - our water is very soft.

Hops:
First wort:-
Challenger 15g
Bobek 15g
Boiled 90 minutes

Flame out
Saaz 5g

Ended up with 12L at an OG of 1.060. Not sure what yeast was used, probably Nottingham.

Anyway, the moral is it pays to leave the odd bottle for a long time just to see what you get!

[SMASH3R]

Fantastic!