7.0 lb Maris Otter
2.0 lb Barley Flaked
1 lb Roast Barley
1.0 oz East Kent Goldings (5.0%) - added first wort, boiled 60 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
1.0 ea White Labs WLP007 Dry English Ale
The most traditional yeast for this style is probably Irish Ale yeast, but I decided to use WLP007 for its drier finish and maltier profile.
Stockton Stout pours an opaque, inky black with red edges when held to the light. Its light brown head dissipates to form a patchy cap that stays on the beer. (Not sure why the head is so dark, as opposed to Guinness’s trademark white foam.)
Compared to Guinness, Stockton Stout is roastier with a more assertive taste. It doesn’t have the well-known twang of the Irish standard (which traditionally adds a dose of stale beer before bottling). It’s also not as smooth and creamy, due to my lack of a nitro tap system.
In all, an enjoyable, quaffable stout with its own endearing character.