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Written by Carlo Fusco
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Sunday, 25 May 2008 23:38 |
| Beer Style: | stout, dry stout, rye | | Recipe Type: | all-grain | Description:This has got to be the best stout I have ever made. Since I have made the move to all-grain, this will be the only stout recipe for me. The flavour is dry and what you would expect from a stout. The rye and the cara-pils has made it very thick, just like Guiness. If I have to adjust anything, I would add more hops...say about another 1/2 oz of Fuggles for the 1 hour boil. This stout is thick, very dark, overly smooth and won't stay in my glass for very long. | Ingredients:- 8 lbs 2 row malt
- 1.1 lbs flaked rye
- 1/2 lb cara-pils malt
- 3/4 lb roast barley
- 1/4 lb black patent malt
- 1/4 lb chocolate malt
- 1/4 lb crystal malt [80L]
- 3 oz Fuggles leaf hops [4.2%- for 60 min. ->12.6 HBU]
- 1 oz Goldings leaf hops [5.2%- for 10 min.->0 HBU]
- pinch Irish moss
- WYeast London Ale[1028]--starter made from new packet
| OG: 1.060 FG: 1.020
Primary Ferment: 10-14 days | Procedure:Grind all grains and place them into the mash. Mash in at 71C (160F). Temperature should drop to 66C (152F). Mash for 2.5 hrs at 66C (152F). Mash out for 5 min at 76C (169F). Sparge 6gal @71-76C (160F-169F). Boil for 1 hour. 3 oz of Fuggles for 60 minutes. 1 oz of Goldings and Irish moss for last 10 minutes Cool, remove trub, and pitch.
Ferment at room temperature 20C (68F) until fermentation ceases. About 10 days. A single stage fermentation was used. Then bottle or keg as desired (I kegged it). | | |
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