Make Beer At Home

Category Stout
Recipe Type Partial Mash
Fermentables
5 lbs 2--row pale malt
1.5 lbs steel cut oats
.5 lbs malted wheat
1.5 lbs 80 L. crystal malt
1 lbs black patent malt
1 lbs chocolate malt
1 lbs roasted barley
.5 lbs Cara-pils malt
3 lbs dark Australian DME
Hops
1 oz Chinnok pellets (13.6% alpha) (boil 60 minutes)
.5 oz Perle pellets (8% alpha) (boil 35 minutes)
.25 oz Hallertauer pellets (3% alpha) (boil 35 minutes)
.25 oz Tettnanger pellets (3.4% alpha) (boil 35 minutes)
.75 oz Hallertauer (steep for aroma)
.75 oz Tettnanger (steep for aroma)
Other
.5 lbs lactose
1 tsp Irish moss
Yeast Wyeast Irish ale yeast
Procedure Single-step infusion mash, partial mash recipe. Strike Temperature
170 into 12 liters of treated water, alla burton on trent. Note This was a little too
thick, so use a little more water. Mashed for 45 minutes, 170 F. proteolytic step
for 10 minutes. Sparged for almost two hours, while adding runoff to brew kettle
to get boiling. Sparge SG ran from 1.09 down to about 1.025 when I had enough
wort. Added 3 lbs DME (Dark Australian) to bring wort to 1.06 SG. I added 8 oz.
of lactose and a tsp. of dry moss before killing the fire. I pitched a large starter of
the Irish Wyeast strain and got lots of blow off. I had extra wort in a 4 liter
auxillary. I used this to fill up the secondary afer racking off the lees. Dry hopping
was done in the secondary with the cascade. After 2 weeks, the SG was only
down to 1.03, and fermentation was very slow.