Stout Recipe with Treacle

[rich-nm]

Wanted to brew a stout as my 2nd All-Grain; came home from work, started brewing at 6pm, finshed by 11.15pm. Any comments, and answers to my q's welcome.

Looked up a few recipes, but nothing stood out so took some pointers and went for the following:-


Maris Otter Pale Ale 4300g
Flaked Barley 500g
Munich Malt 500g
Dark Crystal Malt 300g
Carafa Special III 250g
Treacle 100g

Northern Brewer 50g @ 60 min
Challenger 30g @ 10 min

Nottingham Ale Yeast, pre-hydrated.

Mash at 67C
23 litres
1.056 OG (actually 1.052 @ 24 litres, boiled for 60 min)
1.012 FG
132 EBC
48 EBU
(Calcs do not take into account the Treacle)

Took only 2 1/2 days to go from 1.052 to 1.012. Is Nottingham yeast normally this quick?
Will 100g Treacle any/much effect on the OG and EBC, and anybody have an idea how much will it affect flavour at this low amount? I'll brew without at some point to check myself.

Pleasantly surprised at how good this tastes out of the FV. Tried after 1 1/2 days at 1.018 and was very tasty with a good bit of malty sweetness, lost a bit of this on the last day, but still tasty. Will be bottling this today wihtout any extra sugar and leaving for a few weeks to mature.

[greenxpaddy]

Not as fermentable as other sugary syrups so not a lot of gravity addition. I would recommend using a little in the priming as it gives a nice backdrop to the flavour profile IF not used to excess. Last stou I used half sugar half treacle.

[dave-o]

I think black treacle goes great in a stout. I use a whole jar, but then i do like a bit of sweetness.