Black Heart Sour Stout

Brewed 12/5/15
Bottled 10/13/16

An attempt at Tart of Darkness. It was supposed to be a bourbon-barrel oak-aged sour stout. It turned out to be a dark sour ale. No roast, no oak, no burbon. Extremely sour.


Original: 1.056
Transfer: 1.010
Final: 1.010
6.04% ABV How is this calculated?


10 lbs American Pale
1 lb Crystal 60L
1 lb Flaked Oats
8 oz Black Roasted
8 oz Chocolate malt
1.0 oz Czech Saaz (60 minutes)
1 pouch Wyeast 3763 (Roeselare Ale Blend)
5 oz oak chips (medium toast)


Mash with 4 gallons water at 150 for 30 minutes.
Sparge to collect 6 gallons.
Bring to a boil and add hops.
Continue boil for 60 minutes.
Cool to 75, pitch yeast, and ferment at 72-74 for 9 months.
Transfer to secondary and add oak chips. Allow to age 30 days.
Bottle with 3/4 cup sugar.

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