DRY IRISH STOUT
Brewfather link:- [ Ссылка ]
Please note that this original recipe was calculated using different software, so the Brewfather version shows some different predictions.
Batch Size: 20L / 5.28 US LIQUID GALLONS
Boil Time: 30 min
BH Efficiency: 75.00 %
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 38.2 IBUs
Est Color: 83.6 EBC
BU:GU 0.872
MASH STEPS
MASH IN @
65 DEG C/
149 DEG F
FOR 60 MINUTES
MASH OUT @
75 DEG C/
167 DEG F
FOR 10 MINUTES
FERMENTABLES
Pale Malt, Maris Otter
2.87 KG / 6.32 LBS
68%
Flaked barley
0.76 KG / 1.67 LBS
18%
Roasted Barley
0.41 KG / 1.05 LBS
9.4%
WHEAT CRYSTAL (150 EBC)
0.13 KG / 0.29 LBS
3%
CARAFA SPECIAL 3 (925.9 EBC)
0.05 KG / 0.11 LBS
1.6%
HOP ADDITIONS
Challenger
8.3 % AA
35g / 1.23 oz
30 Minutes
34.7 IBU
East Kent Goldings
5.7% AA
9g / 0.31 oz
15 minutes
3.5 IBU
IMPORTANT!!
NOTE THE ALPHA ACID. YOU WILL NEED TO MATCH THE IBU IF YOUR HOPS HAVE A DIFFERENT ALPHA ACID %, WHICH IS HIGHLY LIKELY!!
YEAST
1 packet of Mangrove Jacks Liberty Bell
FERMENTATION SCHEDULE
7-10 days at 18 deg c. Then raise at 1 deg c per day until you reach 21 deg c.
You must ensure that you have a consistent FG for 3 days before your beer can be deemed finished.
For the best results give your beer some extra days in the fermentation vessel so that the yeast can clean up after itself.
There really is no rush!!
Channel links:-
facebook.com/groups/Brewbeer
[ Ссылка ]
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
