Hi Lads,
Can ye throw an eye on this its my first stout AG that i put together, looking for a dry full bodied stout.
Ale malt 72%
Roast Barley 9%
Flaked barley 15%
Choclate malt 1%
Oat flakes 3%
75g EKG @ 60min
US-05
Cheers
Looks grand. I like more choc in mine but a combination of a couple of dark malts is good.
Missed the Acid malt on this :(
Sorry Covey, I wasn't trying to be a smart arse with my big G thread questions, I thought you got sorted here already.
I did this as my very first stout, which I think I got from beersmith and it produced a slightly lighter G. No G after taste tho and it was mopped up at a communion. I used 004 for Yeast.
No Chocolate either, let me know how that turns out.
Recipe: Johns Dry Irish Stout
Style: Dry Stout
TYPE: All Grain
Taste: (44.0) One of my favorite stock beers - I always keep a keg on hand. Rich flavored dry Irish Stout that is very simple to make. Perfect every time!
Recipe Specifications
--------------------------
Boil Size: 30.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.75 l
Estimated OG: 1.042 SG
Estimated Color: 74.7 EBC
Estimated IBU: 40.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
18.90 l Dublin, Ireland Water 1 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.25 kg Pale Malt (2 Row) UK (4.9 EBC) Grain 3 68.4 %
1.00 kg Barley, Flaked (3.3 EBC) Grain 4 21.1 %
0.50 kg Black Barley (Stout) (1280.0 EBC) Grain 5 10.5 %
47.00 g Challenger [7.50 %] - Boil 60.0 min Hop 6 40.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 7 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [125.05 ml Yeast 8 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.75 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.19 l of water at 76.5 C 66.7 C 60 min
Mash Out Add 6.94 l of water at 95.3 C 75.6 C 10 min
Sparge: Fly sparge with 15.43 l water at 75.6 C
Notes: