# Aronia Dry Stout

A dry stout with an addition of aronia berries puree during secondary.

Brewed as the third beer of a parti-gyle comprised of:

1. Mr Brown Clone
2. Kveik Black IPA
3. Aronia Dry Stout

We brewed the black IPA in the small carboy not to dilute too much the
fermentable sugars left in the grain.

## Ingredients

### Fermentables

| Name                   | Amount    |
|----------------------- |---------- |
| Innomalt Pale Anglais  | 3.3 kg    |
| Caramel Malt 40L       | 375g      |
| Brown Malt             | 350g      |
| Oio Roasted Wheat      | 170g      |
| Briess' Victory Malt   | 130g      |
| Special Roast Malt     | 130g      |
| Chocolate Malt         | 130g      |
| Roasted Wheat Malt     |  20g      |
|----------------------- |---------- |
| Caramel Malt 120       | 300 g     |
| Briess' Black Barley   | 200 g     |
| Briess' Black Malt     | 200 g     |

### Hops

| Name            | Amount  | Alpha   | Form      | Use           |
|---------------- |-------- | ------- | --------- | ------------- |
| Golding         | 30 g    | ?       | Pellet    | Boil, 60 mins |
| Golding         | 15 g    | ?       | Pellet    | Boil, 15 mins |
| Newport         | 50 g    | ?       | Leaf      | Whirlpool     |
| Chinook         | 100 g   | ?       | Leaf      | Dry Hop       |

### Yeast

| Name                                           | Code    |
| ---------------------------------------------- | ------- |
| White Labs Irish Ale Yeast                     | WLP004  |

### Other

| Name                                           | Amount  | Use                  |
| ---------------------------------------------- | ------- | -------------------- |
| Purréed Aronia                                 | 4.0 kg  | 2nd fermentation     |

## Brewing Steps

### Mash

* Amount: 21L
* Time: 60 mins
* Strike Temperature: 72°C
* Target Temperature: 67°C

### Boil

* Amount: 19L
* Time: 60 mins

## Notes

Purréed Aronia with 400g of boiling water. Gave 2L of juice, that I then
pasteurized (71°C). Added on 2020-03-07.

Dry hopped on 2020-03-15 with wetted cones.

Bottled on 2020-03-23. When we tasted it while bottling it, the fruit was
really present and although it wasn't sweet, it was overpowering. Wasn't really
a stout.

Opened a first bottle on 2020-03-29 and the fruit flavor has mellowed quite a
bit and the yeast came through. It's a little toasty, but definitly a stout.
The color is deep purple. beautiful.