Let’s just dissect that name a bit. Who doesn’t like The Landlord’s Daughter scene and sing-along from The Wicker Man? Youtube aren’t able to help me with a clip so you’ll just have to look it up yourself or watch the film. It’s also a name that conveniently rhymes with Porter and the lyrics are somewhat appropriate and suitably risque.
So, this was supposed to be an oatmeal stout, but due to colour just not going the right way for me, it’s probably going to be more of a robust oatmeal porter. The OG over-shot considerably too, but I think that’s a lot to do with having the “help” of an eighteen-month-old Jacob who wanted to see, poke and prod about with the grains when I was weighing up.
What I actually ended up with is a wort that tastes like it should be a smooth roasty stout, but is actually a nice portery-colour and is waaaay stronger than I intended (1063!). Needless to say in order to bend the style definition further, it will have a Belgian influence – because it’s being fermented with safbrew S33 yeast at about 20C.
God knows why I chose that yeast…the write-ups around the web are terrible. But the whole lot’s been in the fermenter since Saturday evening and the S33 seems to be ripping through it. If it doesn’t get below 1020 after a week or so, I’m going to sling in some US-05 to finish the job. By hook or by crook if I get it to 1018 then we’ll have an ABV of 5.9%, if I somehow manage to wrestle it down to 1010 then it’ll 6.9% (lordy!)
I chose to go with the Carafa II (de-husked malt) and not to go the black malt or roasted barley route, as I wanted an uber-smooth and roasty taste without that charry-bitter edge that some stouts can have. The chocolate and crystal malts should go some way to filling the gaps between the roast and the pale malts and add some roundness in the taste, too.
Oh yes and did I mention that I’ll also be bunging in 40 grams of coffee beans into the fermenter, too? If it’s good enough for The Mad Fermentationist, (http://www.themadfermentationist.com/2014/10/american-blonde-ale-with-coffee-beans.html) then it’s good enough for me.
Happily, this was the most trouble-free brew session for a long-time and was also the fastest by far: just one hop addition at 60mins and no further additions, hop stand or anything meant I was done in a very short order.
Also, as we’re doing this in a Braumeister, it means that even with 400g of oats in it, there was no chance of a gloopy sticky mash.
Again I must stress that brewing in a Braumeister is a complete joy…especially if you have kids and things to fit in around your brew day.
I’ll let you know how this pans out. Hopefully it’ll be drinkable in the new year…the recipe is below: