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Irish Stout |
5.25 Gal |
4.21% |
43.49 |
1.044 |
1.012 |
35.29°L |
BIAB |
222 |
Beer
0 |
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Title: Organic Brew Supplies - Irish Stout |
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| Boil Size: 6.25 Gal |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 0.75 |
Primary Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 03/13/2018 09:54 PM |
Notes: Grind the roasted barley and carafa in a coffee grinder to get a flour like consistency. Set aside to be added to the mash with only 10 minutes remaining.
Add 12 ounces of extra water per pound of grain to the mash. This will be absorbed by the grain and tossed after mashing.
Make sure to mash no higher than 151. This will result in a "dry" stout. Aim for a mashing range of between 140 and 150.
Remember to add the roasted barley and carafa to the last 10 minutes of the mash. This allows just the right amount of flavour and colour. Too long in the mash and you'll end up with excessive burnt, harsh, bitter flavours.
Optional:
Some Irish stout recipes use a small amount of soured beer to add extra bite and flavour.
To do this, pull a small amount (24 oz/450 ml) from the unfermented wort and let it naturally sour over several days by leaving it out at room temperature. (A simple way of doing this is to leave the wort in a beer glass and cover the glass with a coffee filter/elastic band to allow it to breathe without allowing anything in)
Boil this sour wort for 10 minutes to sterilize it thoroughly and let it cool. Add it back to your fermenter prior to bottling/kegging. |
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