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Ya Bassa Stout
Original Prompt
"## Ingredients ### Malt - 5.5 kg (12.1 lbs) Maris Otter Pale Malt - 0.5 kg (1.1 lbs) Chocolate Malt - 0.5 kg (1.1 lbs) Roasted Barley - 0.25 kg (0.55 lbs) Crystal 150 - 0.25 kg (0.55 lbs) Flaked Oats ### Hops - 50g (1.76 oz) Galena (60 min) - 25g (0.88 oz) Sorachi Ace (10 min) ### Yeast - Wyeast 1056 American Ale or Safale US-05 ## Brewing Instructions 1. Mash at 66°C (151°F) for 60 minutes. 2. Sparge and collect wort. 3. Boil for 60 minutes, adding hops as indicated. 4. Cool wort and pitch yeast. 5. Ferment at 19°C (66°F) for about 7-10 days. ## Specifications - Original Gravity: 1.080 - Final Gravity: 1.020 - ABV: 8% - IBU: 65 - Color: 80 EBC / 40.5 SRM"
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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.
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This robust stout combines the rich, malty flavors of Maris Otter Pale Malt, Chocolate Malt, and Roasted Barley, balanced with a hint of sweetness from Crystal and Flaked Oats. The unique addition of Sorachi Ace hops not only brings a citrusy twist but also a complex aroma to this full-bodied beer. Perfect for evenings by the fire or as a delightful pairing with rich desserts.
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