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Mormon Midnight Stout
Mormon Midnight Stout
This recipe is very loosely based off of a chocolate coffee stout that my brew buddy Goods and I have been brewing for several years now. This time around I was looking to develop a recipe that ultimately could be served in a Utah pub, hence the preface "Mormon." This is the first in a series of four different styles that will follow Utah's strict alcohol limits placed on draft beer served. To follow will be an American style wheat beer, a brown ale and a pale ale. In the past we have used actual chocolate at the end of the boil but with the high quality malts available I really feel that I can reach that particular character though grains. Also added to the mix was a fairly high pecentage of good ol' Quaker Oatmeal. This should smooth the body into a velvety texture that should fit in nicely with the chocolate character and soften the coffee contributionas well as leave the final gravity a bit higher. This was barely packaged yesterday so there aren't any tasting notes as of yet but I think it will be a good starting point in the recipe development.
Mormon Midnight Stout
Pre boil: 13 gal.
Post boil: 11.25
Boil: 90 minutes
Brewhouse efficiency: 83%
OG: 1.045
FG: 1.013
SRM: 31.2
IBU: 39.2
4.04% ABV
.5 lb. Rice Hulls
10.75 lbs American 2 row
2.61 lbs. Flaked Oats
1.25 lbs. Pale Chocolate malt
1.25 lbs. Roasted Barley
.75 lb Chocolate malt
.5 lbs. Table sugar
1.6 ozs. Columbus whole hops 14.6% 60 minutes
3 ozs. Straw Ibis Organic Aztec Dark Coffee Beans (lightly ground) flameout
2 pkgs. SafAle US-05 (Rehydrated)
Mash in @ 125 for 5 minutes and then slowly raise temp over 70 minutes to 150.
Rest at 150 for 60 minutes
Mash out at 167 for 5 minutes.
Ferment at 67 F.
Did you catch Jamil's session beer episode? He brings up some good points on scaling beers down to session beers.
Kind of an ironic beer since Mormon's aren't supposed to drink. Coffee or beer.
All the Mormon's I know do, though.
No I havent listened to any BN shows for quite awhile, unfortunately. You'd be suprised what Mormons do when no one is looking. 
Hey Andrew. Interesting brew, but I was struck by a couple of thoughts and wanted to pursue a question or two associated with them. The style of mash, including the slow rise in temp and the rest at 150 were what caught my eye. Why the slow rise in temp vs a step mash? Is there something specific you are trying to achieve with that or is that more based on your equipment possibly making that method easier than a step mash? Secondly, why the primary mash temp of 150? Your looking for a beer with a fairly heavy and smooth body with a maximum alcohol content set buy the state. I would think a higher mash temp would achieve more body while reducing the fermentables to be eaten by the yeast. I am guessing you have worked on this recipe for a while, and done a fare amount of tinkering. The reasons for my questioning is more about getting information for my education rather than suggesting changes to your recipe. Yea. I like to cheat a bit and use everybody's hard won knowledge to shorten my learning process.
Fritz
Crabnut,
The slow rise was mostly due to the equipment. I wanted a step style mash to help break down the proteins that came with the high percentage of oats and with the slow rise it gives it ample time in most step ranges as well as allowing me to go in the house and tend to other things. I do admit it is a bit odd but had read of this style of mashing working well for others and it has produced good results for me in the past.
The 150 mash temperature is actually a starting point, because this is actually the first rendition of this beer. I basically wanted to see where 150 got me and then decide if I need to increase this any for additional body. With the oats I wasn't too concerned about body figuring it would give me plenty.
As far as the mash is concerned I think I will tweak a couple of things. I will lessen the percentage of oats a bit and raise the mash temp to 152. Then compare the two side by side. The coffee addtion will be tweaked as well.
This beer was just a starting point that I will continue to tweek for probably a long time, but it really did turn out very well. I will update this thread with the progress.
Looking forward to see how this comes out.
I would still add a just a bit of crystal as well. My opinion would be special B! 
I may have to change the name, being a good Lutheran, but this one is going on my to brew list.
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