Here is my recipe for the Irish stout I have made
Title: Liffey Irish Stout 23 Liters to fermentor
Author: Paul
Brew Method: All Grain
Style Name: Dry Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28 liters
STATS:
Original Gravity: 1.060
Final Gravity: 1.015
ABV (standard): 5.87%
IBU (tinseth): 45.46
SRM (morey): 39
FERMENTABLES:
1.6 kg - Flaked Barley (26%)
4 kg - United Kingdom - Maris Otter Pale (65%)
0.55 kg - United Kingdom - Roasted Barley (8.9%)
HOPS:
40 g - East Kent Goldings, Type: Leaf/Whole, AA: 5, Use: First Wort, IBU: 12.26
40 g - Perle, Type: Leaf/Whole, AA: 8.2, Use: Boil for 60 min, IBU: 33.2
MASH GUIDELINES:
1) Temperature, Temp: 66 C, Time: 60 min,
2) Temperature, Temp: 76 C, Time: 10 min
3) Sparge, Temp: 76 C,
OTHER INGREDIENTS:
1 g - Irish Moss or other, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Irish Ale 1084
