Nästa version. Nu med irländsk jäst. Vräkte i lite Belgian Candi Sugar också, för att få upp styrkan. Får se vad det gör med smaken.
Blev väldigt trevlig. Lite rostad och mjuk.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 L | 60 min | 40.3 | 30.21 | 1.042 | 1.01 | 4.13 |
| Actuals | 1.042 | 1.01 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Dry Stout | 13 A | 1.036 - 1.05 | 1.007 - 1.011 | 30 - 45 | 25 - 40 | 0 - 0 | 4 - 5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Maris Otter Pale | 1 kg | 51.28 |
| Flaked Oats | 350 g | 17.95 |
| Brown | 320 g | 16.41 |
| Crystal Malt 250 | 120 g | 6.15 |
| German - Carafa III | 60 g | 3.08 |
| Belgian Candi Sugar - Dark (275L) | 100 g | 5.13 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Challenger | 21 g | 60 min | Boil | Pellet | 5.1 |
| East Kent Goldings | 14 g | 15 min | Boil | Pellet | 5.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 3 g | 60 min | Mash | Water Agent |
| Gypsym | 0.4 g | 60 min | Mash | Water Agent |
| Table Salt | 0.5 g | 60 min | Mash | Water Agent |
| Baking Soda | 4 g | 60 min | Mash | Water Agent |
| Lactic acid | 5 g | 60 min | Mash | Water Agent |
| Jästnäring | 1 g | 10 min | Boil | Other |
| Clarity Ferm | 5 g | 0 min | Primary | Fining |
| Protafloc | 0.5 g | 15 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Irish Ale Yeast WLP004 (WLP004) | White Labs | 72% | 18.33°C - 20°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 58°C | 15 min | |
| 66°C | 40 min | |
| 70°C | 15 min | |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |