Redundancy dry stout

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

MyQul

Chairman of the Bored
Joined
Aug 7, 2013
Messages
17,878
Reaction score
7,119
Location
Royal Hamlet of Peckham. London.
REDUNDANCY DRY STOUT

Batch Size (L): 8.0
Original Gravity (OG): 1.044
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.44 % (priming sugar will take it to about 4.6%)
Colour (SRM): 36.6 (EBC): 72.1
Bitterness (IBU): 42.3 (Average)
Brewhouse Efficiency (%): 75

1.300 kg Maris Otter Malt (83.6%)
0.125 kg Roasted Barley (8.04%)
0.080 kg Crystal Rye (5.14%)
0.050 kg Chocolate, Pale (3.22%)

8.0 g Chinook Pellet (12.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
10.0 g Progress Leaf (7.5% Alpha) @ 10 Minutes (Boil) (1.2 g/L)

Mash at 67°C for 60 Minutes.
Ferment at 20°C with Safale US-05 (got a half packet and want a clean high attenuating yeast in this

(This isn't my recipe it's Clibit's from his Clibit Brewday thread)
 
I bottled this six weeks ago and its been really slow to carbonate due to cold crashing. However, I've had a bottle tonight, it's there at last, and its another stout success. It's spicy and roasty and sharp, and just exactly how I want a dry stout to be. The crystal rye and both the hops are spicy, just use one of them for both additions if you want to keep it to one pack of hops. And reduce the IBUs if mine are a bit high for your liking. I love it as it is. Really proud of this one!!! If you don't have pale choc, use regular choc malt, but reduce the amount, 2%, perhaps.
 
Back
Top