Tramp Hair Treacle Stout

Tramp Hair Treacle Stout

I get called a tramp. Andy gets called a tramp.
I have long flowing locks. Andy has long flowing locks.
I brew. Andy wants to brew.
I love stout. He loves stout.
Treacle Stout. Mmmmmm.


Tramp Hair Treacle Stout is born.

Will be a while before I can brew this, so I'm after tweaks and comments first please (Dr Wyatt).

Using up some dark extracts I don't see me buying again, and some hop left overs..

Estimated Alcohol 6.5%
Estimated Color: 72.0 EBC
Estimated IBU: 53.5 IBU
Bitterness ratio 0.774

Method

1. Steep speciality grains in 15 pints water at 70C for 30 mins.
2. Remove grains. Allow to drain into boil.
3. Add treacle, LME and DME, stir to dissolve, make to 20 pints and bring to rolling boil.
4. Add Warrior and Centennial Hops. Maintain rolling boil. Start timer.
5. At 45 mins add EKG Hops and Irish Moss.
6. At 60 mins, turn the heat off.
7. Chill wort - see Hefty Bird Stout for ice bath instructions.
8. Strain into primary fermenter. Make to 40 pints. Estimated OG 1060
9. Add yeast. Ferment. (5 days, 20C )
10. Transfer to secondary fermenter. Ferment. (10 days, 20C).
11. At SG 1018 or so...add 100g sugar as syrup and bottle. Allow to carbonate for a while. I like 2 weeks
12. Age 4 weeks at 16C . If you can wait.
13. Drink. Weep with joy.
14. Give some money to a tramp.

Ingredients

  • 250g Carabrown Malt (EBC 115)
  • 250g Roasted Barley (EBC 591)
  • 150g Chocolate Malt(EBC 690)
  • 50g Black Malt (EBC 1000)
  • 1.80 kg Pale Liquid Malt Extract (EBC 10)
  • 1.00 kg Dark Dry Malt Extract (EBC 57)
  • 750g Medium Dry Malt Extract (EBC 25)
  • 250g Tate and Lyle Treacle
  • 100g Sugar
  • 40 g Centennial Hops (10%AA)
  • 30 g Warrior Hops (15%AA)
  • 50g East Kent Goldings Hops (5%AA)
  • 1tsp Irish Moss
  • 1 Pkg Muntons Gold Premium Beer Yeast

I Like This!  (4)926 reads

13 Comments

Heftybird said on December 17, 2010 at 6:04a.m.
That looks bloody good. The carabrown will sweeten it so if you want it drier up the roasted barley and drop the carabrown. I'd still put some in though don't drop it entirely.

Age 2 weeks at 22oC if you can't wait. I never can. My latest stout has been in the bottle for 12 days and i'm tasting tomorrow.
Heftybird said on December 17, 2010 at 6:41a.m.
I'd add at least 130g sugar and i'd definately store it warmer than 16 oC for the first 2 weeks in bottle. Keep it at 20C .
Heftybird said on January 28, 2011 at 10:33a.m.
Get this made ern, get this made. New OSB is being created next weekend.
Ovenbunny said on January 28, 2011 at 6:37p.m.
Give some money to a tramp...he he
Philfyern said on March 12, 2011 at 8:08a.m.
OK. 17th March and we boil this baby up
Philfyern said on March 18, 2011 at 6:22a.m.
And were off.......
Ended up with OQ 1060.

Philfyern said on May 19, 2011 at 3:07p.m.
Bottled by Andy last night. Final gravity 1016 so a nice 6% alcohol w/w.

Sampled a snifter this morning. It tastes like a stormy night.

Really dark, rich and truly wonderful.

A light carbonation and a summer of cool storage maturation awaits.
Philfyern said on August 12, 2011 at 7:33a.m.
This has turned out lovely.

Lovely enough I have just posted it off to the National Homebrew Competition, judged early September
Philfyern said on August 17, 2011 at 2:40a.m.
I am going to post consumer reviews :

A rewarding brew, conjuring up memories of many pints supped in The Old Nags Head on autumnal evenings.

A pleasure for any gentlemen to cross the vagabonds palm with a silver piece for a pint or two.

Or

Eminently drinkable.
Philfyern said on August 17, 2011 at 9:43a.m.
Consumer Number 2

Carlsberg don’t make home brewed beer……………but if they did it would be Tramp Hair.
Philfyern said on August 17, 2011 at 3:47p.m.
Consumer 3

Heavy duty, but incredibly pleasant
 
Philfyern said on August 18, 2011 at 4:23a.m.
Consumer 4

A very dark, velvety looking stout with delicate aroma of hops and liquorice. Strong but smooth drinking with hints of old fashioned bonfire toffee. A thoroughly enjoyable brew!
Philfyern said on August 19, 2011 at 4:06a.m.
El cinco

Full bodied, sweet and bitter, and enjoyable pint!