| Amy's Stout |
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Category Stout Recipe Type All Grain Fermentables 5.5 lb Hugh Baird Pale Ale malt 0.5 lb Carapils malt (Hugh Baird) 0.5 lb Hugh Baird 50L crystal 1.0 lb flaked oats (McCann's Irish Quick Oats) 0.7 lb roasted barley Hops 30 Gram BC Kent Goldings flowers (5%) (60 min) 15 Gram Kent Goldings (15 min) 15 Gram Kent Goldings (5 min) Yeast Yeast Lab Irish Ale yeast Procedure Step mash all grains together @61C for 30 min (3 gal strike), 65C for 30 min. (infuse 2qts boiling water). Sparged 5.8 gallons at 1.038. Yield: 4.7 gallons @ 1.046 (I did add some top-up water during the boil). Fermented 1 week in glass at 19-22C with a pint starter of YeastLab Irish Ale. FG 1.012. Bottled with 1/3c corn sugar into 2 5l mini-kegs and 18 bottles.
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