Style: Dry Stout
TYPE: All Grain
Boil Time: 60 Minutes
Ingredients:
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11.00 g Gypsum (Calcium Sulfate)
7 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) 65.9 %
2 lbs Rye Malt (Weyermann) (3.0 SRM)17.6 %
14.1 oz Roasted Barley (300.0 SRM) 7.7 %
8.0 oz Caramel/Crystal Malt -120L 4.4 %
4.0 oz Caramel/Crystal Malt - 60L 2.2 %
4.0 oz Chocolate Malt (350.0 SRM) 2.2 %
0.75 oz Centennial [9.50 %] - Boil 60.0 min 24.1 IBUs
1.00 oz Fuggles [4.50 %] - Boil 15.0 min 7.6 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084)
Total Grain Weight: 11 lbs 6.1 oz
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Mash In > Add 14.22 qt of water at 163.7 F > 152.0 F > 60 min
Mash Out (infusion, whatever) > Add 7.96 qt of water at 200.7 F > 168.0 F > 10 min
Sparge: Batch sparge with 1 steps (3.27gal) of 168.0 F water
Notes:
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OG: 1.056, FG: 1.022
Not too happy with FG but the fact it's a stout is not that big a deal to me.
This was a funny beer. Some days I felt it tasted very good, some days it tasted ok.
I think it tasted a bit better, smoother when served slightly cooler than cellar temp. (8C-10C)
Guys from the club tried it at a meeting and had favorable reviews.
However, I'm not sure I would make it again.