Batch #24: Draft Stout
Brewed on request for a pre-christmas party, this is a basic dry
Irish-style stout, except that I used a bit of flaked oats instead
of flaked barley.
Recipe
Grain Bill
- 6.5 lbs. Crisp Maris-Otter
- 0.5 lbs. Flaked Oats
- 1 lb. Crisp Roasted Barley
Hops
- 1.5 oz. East Kent Goldings (6.1% AA) @60 min.
Yeast
White Labs WLP004 Irish Ale yeast.
Mash
Single infusion mash, 90 minutes at 149F
Vitals
- OG: 1.042
- FG:
- Calculated IBUs: 38
- Carbonation:
Timeline
Brew day: November 16, 2003
- 3:00 pm: Mash in @149F
- 4:30 pm: Add 2 gallons sparge water @180F, begin first runoff.
- 4:50 pm: Add 2.75 gallons sparge water, begin second runoff.
- 5:08 pm: Put kettle on to boil. Collected about 6.75 gallons.
- 6:18 pm: Boil observed.
- 6:30 pm: Add hops.
- 7:00 pm: Add chiller.
- 7:30 pm: Begin chilling.
- 7:50 pm: Chilled to 73F.
- 8:45 pm: Begin racking.
- 9:00 pm: Pitched.
Fermented under kitchen table, 65-70F range.
Racked to secondary Nov 22, SG 1.010. Stored under
kitchen table at 62-64F.
Tasting notes
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