SS Stout

I have yet to brew a porter or stout that has satisfied my picky taste in dark beers. I have high hopes for this hefty brew though. The recipe was formulated with the knowledge of stouts brewed in Britain in the late 19th century. How do I know what British stout recipes were like in the late 19th century? Well clicking here would be a start. The slight liberty I have taken is the use of Cherry Smoked Malt, which I can justify using to approximate the smoky flavor that some Brown malts of the period produced.

OG is an adequate 1.074. When I finished my kitchen looked the way my garage did after my first attempt at changing motor oil.