Randy Mosher’s Black Ice Stout

Randy Mosher’s Black Ice Stout


Batch size: 23 litres

Brewhouse efficiency: 75%

OG: 1.060

FG: 1.015

IBUs: 30

ABV: 5.2%



4.7 kg pale ale (Maris Otter is a good option)

515g Vienna

445g Weyermann Carafa III

380g Dark Munich

250g Special W



17g Sabro [14% AA] at 60 minutes

23g Sabro [14% AA] at flame-out/whirlpool



2x Safale 04 English Ale Yeast or 2x Nottingham Ale Yeast



In about 1.5 litres of room-temperature brewing water, cold mash the milled Carafa and Special W malts overnight, then strain and reserve the liquid. Mill the remaining grains and mash at 68°C for 45 minutes. Add the cold-steep malt liquid and raise the temperature to 71°C, via direct heat or hot-water infusion. Vorlauf until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain about 28 litres of wort—or more, depending on your evaporation rate. Boil for 60 minutes following the hops schedule. After the boil, add flame-out hops and whirlpool for 20 minutes. Chill to slightly below fermentation temperature, about 18°C. Aerate well and pitch the yeast. Ferment at 19–21°C.



This is lovely with about 28 g or so of dark-toasted oak chips added at the beginning of fermentation. It’s especially lovely with the zest of one medium-sized orange added at flame-out. Or, double the ingredients and make it a monster.

Posted: Monday 1 March 2021


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