This has been an evolving recipe for most of my brewing hobby. It's basically a slightly stronger dry Irish stout, which is ready in just over two weeks. It is quite chocolatey, not very hoppy at all, and mildly acrid. This iteration--which should be the best yet--isn't going to be soured or oaked (since it will be served young), but it certainly could be. In fact, some toasted coconut in the mash would probably be fantastic.
- 10 gallon batch size
- 22 lbs Marris Otter
- 1.5 lbs roast barley
- 1 lbs chocolate malt
- 0.5 lbs dark crystal malt
- 0.5 lbs light crystal 15
- 2 oz Kent Golding hops, 60 minute boil
Mash at 151F for 60 minutes, sparge with six gallons of water, and ferment with an appropriate English or Irish yeast. For this iteration Wyeast 1945 Neobritannia will be used (and harvested for a brown ale that is being planned for the weekend--yeast harvesting rocks!).
No comments:
Post a Comment