Subversive Malting & Brewing’s Dark Harvest clone
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.017
IBU = 30 SRM = 36 ABV = 6.8%
Ingredients
11 lbs. (5 kg) pale malt
1.5 lbs. (0.69 kg) flaked oats
1 lb. (0.45 kg) chocolate malt (300 °L)
0.5 lb. (0.23 kg) caramel malt (40 °L)
0.5 lb. (0.23 kg) roasted barley (350 °L)
10 AAUs Centennial hops (60 min.) (1 oz./28 g at 10% alpha acids)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
With the goal of creating a moderately dextrinous wort, mash in with 2.75 gallons (10.4 L) of 165 °F (74 °C) strike water to achieve a rest temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes.
Sparge with water at 170 °F (77 °C) and collect about 6.5 gallons (25 L) of wort. Bring wort up to a boil. At start of boil, add one ounce (28 g) of Centennial hops, then boil for 60 minutes. A kettle fining agent can be added, if desired.
Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Ferment at about 68 °F (20 °C) for one week, then allow a week for settling. Keg and force carbonate to 2.4 v/v or bottle and prime.
Subversive Malting & Brewing’s Dark Harvest clone
(5 gallons/19 L, extract with grains)
OG = 1.068 FG = 1.017
IBU = 30 SRM = 36 ABV = 6.8%
Ingredients
7 lbs. (3.18 kg) golden light dried malt extract
1 lb. (0.45 kg) chocolate malt (300 °L)
0.5 lb. (0.23 kg) caramel malt (40 °L)
0.5 lb. (0.23 kg) roasted barley (350 °L)
10 AAUs Centennial hops (60 min.) (1 oz./28 g at 10% alpha acids)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Steep the specialty malts in a muslin bag in 2 gallons (8 L) of water at 152 °F (68 °C) for 30 minutes. Afterwards, place the grain bag in a colander over the kettle and wash with 1 gallon (4 L) of warm or hot water. Then add water to reach a total volume of 6.25 gallons (24 L). Bring liquid to a boil, then turn off heat. Stir in the dried malt extract and continue stirring until fully dissolved. Return to a boil, add the hops and boil for 60 minutes.
Chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast. Ferment at about 68 °F (20 °C) for one week, then allow a week for settling. Keg and force carbonate to 2.4 v/v or bottle and prime.
Written by Derek Dellinger
Using locally sourced grain, Subversive malts their own grain that is used in Dark Harvest, relying on chocolate and caramel malts and roasted barley for maximum flavor in this stout.