drsmurto wrote:Drinking a stout now
My latest version of 4 shades of stout (a recipe form Warren on AHB)
8.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 77.98 %
1.00 kg Barley, Flaked (3.3 EBC) Grain 9.17 %
0.35 kg Amber Malt (Bairds) (100.0 EBC) Grain 3.21 %
0.35 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.21 %
0.35 kg Chocolate Malt (Bairds) (1100.0 EBC) Grain 3.21 %
0.35 kg Roasted Barley (Bairds) (1300.0 EBC) Grain 3.21 %
80.00 gm Northdown [6.90 %] (60 min) Hops 39.3 IBU
40.00 gm Northdown [6.90 %] (20 min) Hops 11.9 IBU
20.00 gm Northdown [6.90 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
12.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs British Cask Ale (Wyeast Labs #1026) Yeast-Ale
40L
OG 1.054
EBC 80
IBU 40
The above calcs are for a 30L batch which is then 'watered' down to 40L at flameout with 10L of boiling water.
Its a complex stout which leaves guinness for dust.
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