DRY IRISH STOUT (23L)
Our take on a classic Dublin stout. Full bodied, mild chocolate and coffee malt character with a smooth and dry finish…
OG: 1.042 IBUs: 34
MASH: 60min, 65°C BOIL: 60min
GRIST
– 3.8kg Voyager Veloria (7 EBC)
– 380g Gladfield Roast Barley (1350 EBC)
– 380g BLM Flaked Barley (3.5 EBC)
– 100g Rice Hulls (optional)
BOIL ADDITIONS
50g East Kent Golding’s (5.4% AA) (60min)
20g Jester (7% AA) (5min)
15g East Kent Golding’s (5.4% AA) (5min)
FERMENT @ 18°C
DRY
> Safale S-04 English Ale
Danstar Windsor English Ale
Mangrove Jack’s M36 Liberty Bell Ale
LIQUID
WLP004 Irish Ale
WLP005 British Ale
WLP041 Pacific Ale
TARGET FG: 1.011
FERMENT: 10 days** MATURATION: SHORT
* 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. PLEASE NOTE – Currently only 1 recipe can be added to cart in each order. If you require other goods please add after recipe. Contact us if more than one recipe is required.
