|Beer Style:||stout, Irish stout, dry stout|
|Recipe Type:||partial mash|
|OG: 1.044 FG: 1.014|
Primary Ferment: 29 days
Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, ph 5.2, maintain at 140-150 degrees for 90 minutes. (Ending pH was 4.8.). Sparge and bring to boil. Add dark extract. Add Clusters and Hallertauer hops 20 minutes into boil. Add Irish moss after another 10 minutes. Add Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch yeast. Set carboy in cool basement with blow tube. On second day, replace blow tube with airlock. Bottled after 29 days.
Beer Style: stout, oatmeal stout, Anderson Valley Barney Flats Recipe Type: partial mash Description: This …