The following recipe comes from MadTree Brewing directly, so it should be close to the original beer.
- BJCP Style: 13-E American Stout
- Batch Size: 5 gallons
- Efficiency: 89.78%
- Attenuation: 82.5%
- Original Gravity: 1.074 (1.050 to 1.075)
- Final Gravity: 1.013 (1.010 to 1.022)
- Color: 33.42 (30-40)
- Alcohol: 8.05% (5-7%)
- IBUs: 25.1 (35-75)
- 7.23 pounds of 2-Row Brewer's Malt (59.9%)
- 1.45 pounds of Victory Malt (12%)
- 0.96 pounds of Extra Special Malt (8%)
- 0.96 pounds of 2-Row Caramel 120L Malt (8%)
- 0.48 pounds of Midnight Wheat Malt (4%)
- 0.24 pounds of 2-Row Chocolate Malt (2%)
- 0.27 pounds of Carafa III Malt (2.2%)
- 1.06 pounds of Acidulated Malt (8%)
- 0.31 oz. of Apollo hops (17% AA)
- 0.48 lb. of White Table Sugar
- 0.1 lb. Lactose
- 0.31 oz. Experimental #05256 hops pellets (7.7% AA)
- 1.6 pounds of Blackberry puree
- 1 Cinnamon Stick
- 10.6 mL Lactic Acid
MadTree doesn't specify which yeast they used, so choose a variety that is appropriate to an American Stout or American Ale and you should be fine.
MadTree didn't specify the mash temperature for the recipe. I'm guessing a common mash temperature of 154F and mash time of 60-90 minutes.
Mash all the grains except for the Acidulated Malt for 30-60 minutes until conversion completes. Add the Acidulated Malt and mash for 30 more minutes. Mash out at 167F and then sparge with enough grain to meet your pre-boil volume based on your equipment's boil-off amount.
The boil is a 60-minute one, with the following schedule:
- 60 minutes - Add Apollo hops pellets
- 10 minutes - Add the table sugar and lactose
- 0 minutes - Add the Experimental #05256 hops
- Chill to yeast pitching temperature
Following is a rough schedule for fermentation based on the published recipe:
- Pitch the yeast when wort reaches a compatible temperature
- Ferment 1-2 weeks in primary, or longer, until final gravity is reached
- Transfer the beer to a secondary fermenter, on top of the blackberry puree and cinnamon stick
- Ferment at least another week
Before bottling, add the Lactic Acid and enough priming sugar to reach your desired carbonation level for the beer, then bottle and condition until carbonated.