Horseradish Stout – Homebrew Batch #14

I have been starting to drink my Horseradish Experiment, which I brewed earlier using a saison base.  I will write a full “beer diaries” post on it at some point, but needless to say that it’s not quite as binary as I’d expected – it’s not my favorite beer ever, and it’s not outright disgusting.

I somehow got it in my head that perhaps a stout base would better serve the strange root that is horseradish, so, I decided to brew up a 1 gallon batch.  My recipe, as always, is uploaded to Hopville.

Mash: 60 minutes at 154 degrees:

1.75 lbs American 2 row pale malt (Rahr)

0.25 lbs roasted barley

0.25 lbs Crystal 60 malt

0.125 lbs Chocolate malt


0.1 oz Challenger as boil begins

0.1 oz challenger after 30 minutes

0.1 oz Styrian Goldings after 59 minutes

I took a big piece of horseradish – 4 1/2 inches – bigger than I used in my previous effort, due to the darker, fuller bodied base. I peeled it an diced it, and added it in small handfuls over the last 10 minutes or so of the boil.  I figured maybe this would give me more variation in the subtleties of the horseradish that get absorbed.  Who friggin’ knows-  that’s the beauty of 1 gallon batches!

I did have some second thoughts as I pulled the mash out of my insulating cooler – thinking that maybe the bitter horseradish flavor wouldn’t go well at all with the rich coffee-esque stout hues, but we’ll see.

I used Safbrew T-58 yeast, left all of the horseradish in the fermenter, and will bottle in 3 weeks – using maple syrup as priming sugar, of course.

Original gravity was 1.052, and the ingredients for this batch cost less than $7, including the horseradish – although I used some leftover yeast that I had in the fridge.


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