Description
🍺 Recipe Details 🍺
OG: 1.067 | IBU: 72 | ABV: 7%
MASH: 60min @ 64°C BOIL: 70min
GRIST
– 5.7kg Voyager Veloria (7.5 EBC)
– 1kg Weyermann Munich 2 (28 EBC)
– 450g Voyager Roasted Barley (1350 EBC)
– 400g Voyager Chocolate Malt (1100 EBC)
– 250g Gladfield Brown Malt (180 EBC)
– 250g Gladfield Shepherds Delight Malt (340 EBC)
BOIL ADDITIONS
40g Magnum (13% AA) (60min / First Wort Hop)
50g Challenger (7% AA) (20min)
FERMENT @ 19°C
DRY (2 packs recommended)
SafAle US-05
> LalBrew Nottingham Ale
LIQUID
Bluestone London
Bluestone Edinburgh
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: BLACK (BALANCED)
Calcium (Ca2+): 50
Magnesium (Mg2+): 7
Sodium (Na+): 31
Chloride (Cl-:): 60
Sulphate (SO42-): 70
Bicarbonate (HCO3–): 75
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 2.7g, Magnesium Sulphate 2.6g, Calcium Chloride 4.3g, Bicarb Soda 3.8g
For Brisbane tap water add Magnesium Sulphate 2.6g, Calcium Chloride 1.2g along with 1/4 teaspoon Potassium Metabisulphite split across your mash and sparge water.
Michael Chivell –
This is an absolutely sensational stout. I found the recipe in Brewfather and have brewed this one 8 times. Without doubt the best, smoothest stout i’ve made. Unfortunately, it’s very popular with a number of friends, so a single batch doesn’t last very long.
The Brewfatcher recipe calls for the roast barley and light choc malt to be used during the sparge. However, I’ve changed this so that I steep these two grains in a litre of water for 12 hours and then add the tea prior to the sparge.