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Thursday, 23 October 2008 |
Category Stout
Recipe Type Partial Mash
Fermentables
5 lbs 2--row pale malt
1.5 lbs steel cut oats
.5 lbs malted wheat
1.5 lbs 80 L. crystal malt
1 lbs black patent malt
1 lbs chocolate malt
1 lbs roasted barley
.5 lbs Cara-pils malt
3 lbs dark Australian DME
Hops
1 oz Chinnok pellets (13.6% alpha) (boil 60 minutes)
.5 oz Perle pellets (8% alpha) (boil 35 minutes)
.25 oz Hallertauer pellets (3% alpha) (boil 35 minutes)
.25 oz Tettnanger pellets (3.4% alpha) (boil 35 minutes)
.75 oz Hallertauer (steep for aroma)
.75 oz Tettnanger (steep for aroma)
Other
.5 lbs lactose
1 tsp Irish moss
Yeast Wyeast Irish ale yeast
Procedure: Single-step infusion mash, partial mash recipe. Strike Temperature 170 into 12 liters of treated water, alla burton on trent. Mashed for 45 minutes, 170 F. proteolytic step for 10 minutes. Sparge while adding runoff to brew kettle to get boiling. Sparge SG ran from 1.09 down to about 1.025.
Add 3 lbs DME (Dark Australian) to bring wort to 1.06 SG. Add 8 oz. of lactose and a tsp. of dry moss before killing the fire.
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