Anyone Got An Ace_of Spades_stout Clone Recipe?

[glaab]

Hi all,

I've been practically living on Brew Boys Ace of Spades Stout lately.
It's fuggin excellent stuff ! I'd love to get my hands on the recipe.
Anyone got the recipe or had a go at making it ?

I think I'll try and make something similar if I can't find the recipe
so if anyone can suggest how I might improve one my "AoS Clone guess"
below please comment away, I know theres plenty experienced Porter brewers out there at AHB. I think it's really more like a Robust Porter than a stout but its very black. If I cant make a reasonable facsimile I might just go down to brewboys [ I live about 500yards away] and ask but I dunno what sort of answer I'll get. I'm sorta expecting "get the *** outa my shop! :angry: "
Cheers.



#2 Ace of Spades guess

Ingredients 23l

3.00 kg Pale Liquid Extract
0.45 kg Choc Chit Malt
0.45 kg Brown Malt
0.45 kg Roasted Barley
0.23 kg Wheat, Roasted
0.23 kg Carafa Special II
0.10 kg Black (Patent) Malt
30.00 gm Goldings, East Kent [5.00 %] (45 min) Hops 16.0 IBU
30.00 gm Fuggles [4.50 %] (45 min) Hops 14.4 IBU
15.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 1.9 IBU
15.00 gm Fuggles [4.50 %] (5 min) Hops 1.7 IBU
misc ; 2 chopped vanilla beans (5 min)

yeast Nottingham Ale




*maybe use de-bittered black if available

*maybe add quality vanilla extract at bulk prime




Est Original Gravity: 1.053
Est Final Gravity: 1.013
Estimated Alcohol by Vol: 5.3 %
Bitterness: 33 IBU

 

[jayse]

your on the right track for the most part there but although it is laying claim to the blackest beer in Oz what you have there is too much roasted/black malts.
I am in the middle of something else ATM but will get back to you on the recipe, if your up for a beer I almost always at brewboys thursday afternoons.

Brewboys don't bite either so don't be affraid to ask.

 

[Stuster]

I had it at the Taphouse here in Sydney a while back and was very impressed. I remember it as very roasty (coffee notes in there) and definitely more an export stout than a porter. I think that while it is very roasty, the 1.9kg of roasted malts might be a bit too much. :unsure: With that much in there you won't taste any vanilla (or hops for that matter). I'd cut the roast back to more like 600-700g, maybe a mix of choc chit, roast barley and carafa with a bit of brown as well. I don't really think the late hops are needed though they won't do any harm. Hopefully somebody else with more experience with this beer will chime in soon.

 

[jayse]

Stuster is pretty much on the money, roasted wheat is also in amoung all the different black malts. Not so sure about the brown malt though.

 

[glaab]

Hi Jayse,

I'll be down there this arvo so I might run into you. I know Steve don't bite he seems like a great bloke,
very friendly and helpful when I asked him a couple of brewing questions. I just think it might be a bit much to ask for his recipe when it's his livelyhood, maybe it's just me. It is a great drop though, very tasty! :icon_drool2: My favourite beer ATM. I gave my missus a glass [at room temp of course, about 15C] and she nearly puked! :icon_vomit: What a heathen!

 

[jayse]

Yeah I wouldn't ask any brewer for a exact copy of their recipe but most will have no probs I am sure telling you basically the guts of it.

Anyway most likely see you later.

 

[Stuster]

Not so sure about the brown malt though.

Yeah, my guess is that they don't need it. I just like it. :icon_drunk:

 

[neonmeate]

i love all the brewboys beers.

i had the stout at the taphouse the other day. and this time it was tasting quite tarry to me, in the great SA tradition of tarry stouts. so im going to guess that there's at least some black malt in there as well as the roast barley. that's just my guess!

 

[jayse]

Sorry I missed you this afternoon, I got a little bit to work with for a recipe for you, it is a bit of a eleven secret malts and malts.
Its gunna be a fairly scarey amount of roasted grains, I'll post up something later.

 

[peas_and_corn]

I seem to be the only person who doesn't like the ace of spades- has too much roast barley in it for my liking.

 

[Stuster]

I seem to be the only person who doesn't like the ace of spades- has too much roast barley in it for my liking.

Wuss.

Really just bumping this up and hoping Jayse is going to tell us the secret of the Ace of Spades Stout. :chug:

 

[Doogiechap]

Wuss.

Really just bumping this up and hoping Jayse is going to tell us the secret of the Ace of Spades Stout. :chug:

I've subscribed to the thread and am patiently waiting for Jayses' golden post :chug:

 

[randyrob]

Wuss.

Really just bumping this up and hoping Jayse is going to tell us the secret of the Ace of Spades Stout. :chug:

I've subscribed to the thread and am patiently waiting for Jayses' golden post :chug:

i just like this icon :chug:

 

[jayse]

I have the beginings of a recipe here, for the roast portion I think roasted wheat for the most part then choc malt with only smaller amounts of roast barley and black malt for about 15% roasted grains, theirs proberly uses even more than that, I am not sure.
Not sure on crystal malts but 5% dark looks a good start, around 30 IBU.
The small amout of sugar is just too bring it up to 1.060, you could leave it out or use more extract either way its no biggy. Not sure of the attenuation you get with the extract but you could proberly even swap out a little bit more extract for some sugar.

You wouldn't use any sugar in a full mash version, just mash JWM trad ale at 66-68c for this recipe it would be about 4.5kg.

There is a trick though I think to using as much roasted grains as you can without it getting nasty thats why I am inclined to be slightly conservative first up.


20 litres
beta version, maybe subject to changes :lol:

Amount Item Type % or IBU
1.50 kg Light Dry Extract (15.8 EBC) Dry Extract 37.88 %
1.50 kg Pale Liquid Extract (15.8 EBC) Extract 37.88 %
0.25 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 6.31 %
0.25 kg Roasted Wheat Malt (1100.0 EBC) Grain 6.31 %
0.20 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 5.05 %
0.08 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 2.02 %
0.08 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 2.02 %
0.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 0.00 %
22.00 gm Pride of Ringwood [9.00 %] (60 min) Hops 29.6 IBU
25.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 6.3 IBU
0.10 kg Cane (Beet) Sugar (0.0 EBC) Sugar 2.53 %



Beer Profile

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.84 %
Bitterness: 35.9 IBU
Est Color: 93.7 EBC

Hows that looking?

 

[Doogiechap]

I have the beginings of a recipe here, for the roast portion I think roasted wheat for the most part then choc malt with only smaller amounts of roast barley and black malt for about 15% roasted grains, theirs proberly uses even more than that, I am not sure.
Not sure on crystal malts but 5% dark looks a good start, around 30 IBU.
The small amout of sugar is just too bring it up to 1.060, you could leave it out or use more extract either way its no biggy. Not sure of the attenuation you get with the extract but you could proberly even swap out a little bit more extract for some sugar.

You wouldn't use any sugar in a full mash version, just mash JWM trad ale at 66-68c for this recipe it would be about 4.5kg.

There is a trick though I think to using as much roasted grains as you can without it getting nasty thats why I am inclined to be slightly conservative first up.


20 litres
beta version, maybe subject to changes :lol:

Amount Item Type % or IBU
1.50 kg Light Dry Extract (15.8 EBC) Dry Extract 37.88 %
1.50 kg Pale Liquid Extract (15.8 EBC) Extract 37.88 %
0.25 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 6.31 %
0.25 kg Roasted Wheat Malt (1100.0 EBC) Grain 6.31 %
0.20 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 5.05 %
0.08 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 2.02 %
0.08 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 2.02 %
0.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 0.00 %
22.00 gm Pride of Ringwood [9.00 %] (60 min) Hops 29.6 IBU
25.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 6.3 IBU
0.10 kg Cane (Beet) Sugar (0.0 EBC) Sugar 2.53 %



Beer Profile

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.84 %
Bitterness: 35.9 IBU
Est Color: 93.7 EBC

Hows that looking?

Many thanks bloke,
Just addd this to the recipe cue
Cheers
Doug

 

[Duff]

Enjoying a bottle now up here thanks to The Drunk Arab.

I'd agree with Jayse that really no more than 5% crystal given its dry mouthfeel. Definately majority of roast wheat rather than roast barley, plus choc and maybe a little sugar, but bugger all. Would be mashed on the lower end instead of a regular stout. Yeast would be something simple and neutral. If English, then either WLP005 or WLP013 which attenuates well. Hops - something English maybe, hard to pick with the roastiness. If JZ uses Magnum in an award winning bock, then something neutral may also go well no matter where it is from.

 

[jayse]

I think for this beer it could be as simple as safale or us56, for me I think wyeast 1028 london ale would be a great choice.
Discussing the recipe more with glaab and maybe thinking we could swap the chocolate malt in that recipe to choc chit malt, in the end either way would work as it really doesn't have much in the way of choc its more about a more robust roasted coffee edge.
Just looked and they have choc chit listed on the website. :icon_cheers:

I'd be tempted just to use pride of ringwood throughout but EKG and fuggles at 20mins is proberly more accurate. But yeah it can be any number of hops to a degree.

There is two JWM products, roasted wheat and roasted wheat malt, its the malted one needed for the recipe apparantly. Although the discriptor for roasted wheat does sound good.
This product could not be swapped for the weyermann product choc wheat malt I don't think as its not roasted enough for this beer.
I have used weyermann choc wheat before in a brown porter and it is was great, smooth and biscuity.

Roasted Wheat Malt
Roasted wheat is roasted in the same way as barley malt, but it results in a lighter flavour. It is used in dark wheat beers to add colour and a roasted flavour. 1200 1400 EBC.

Roasted Wheat
A completely different taste to the roasted barley products, Roasted Wheat is valued for its unique wheat flavour. It is husk-less, potentially less astringent and roasts to a deep brown/black colour (Colour 1000 1400EBC).

 

[jayse]

Just a heads up, there is currently a keg of the previous batch of spades on tap at the celler door, apparntly around 6-7 months old and its quite different to the current batch. Drinking a few last nite and I thought its more similar to the coopers style of FES with more choc malt character and a earthy mouth filling almost woody character, first few mouths full it seems slightly harsher.
I wonder if its this batch neonmeate tried and mentioned earlier because it is more like the coopers style than the current more robustly roasted coffee batch.

Anyway if you get a chance get down and try some. Also yesterday they tapped a new beer, one of the great complex beer styles a.................. wait for it......................A Dunkelweizenbock. :icon_drool2: I can still taste it now.

 

[jayse]

Heads up spades fans theres a keg of spades on tap now thats batch number two from this time last year and tasting awesome.
I am there now making sure I get my fair share.

 

[raven19]

Sounds very tempting!

Its a great drop.