Dry hopped, smoked stout

[helmetHeid]

Hey all,

New to the forum and thought I'd share a classic of mine. Doesn't fit easily into any particular style but 'dry hopped, smoked stout' probably describes it quite well. It's a good one to put on now for Christmas/Hogmanay

You should get a hint of smoke from the rauch which sits well with the sweetness of the crystal, and a nice toasty touch from the roasted malt that's smoothed out by the oats.

The dry hopping isnt too intense, so it doesn't drown out the toasty flavour, just adds a bit of a high note over all of the deep bass from the malt.

One of my winter favourites


Abv: 4.8%
Ibu: 25
Ebc: 52

3.1 kg (62%) pale malt
500g (10%) rauch malt
450g (9%) crystal malt (130 - 160EBC)
500g (10%) porridge oats
225g (4.5%) chocolate malt
225g (4.5%) roasted barley

Mash at 65c for 70mins
14g simcoe @ 60mins
14g cascade @ 10mins

28g cascade dry hop

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[Jim]

Welcome to the forum!

And thanks for sharing that recipe.

[Trefoyl]

Sounds very interesting, thanks for sharing!

[helmetHeid]

No problem. I know dry hopping a stout is a bit controversial, and even more so using hops like those, but I just really enjoy it.

The citrus and smokey malt combo reminds me a bit of a hot toddy (whisky and lemon). Then the dry hopping is a bit like putting fresh rosemary on top of a deep, rich stew - shouldn't detract from the richness, just puts a bit of fragrence on top.